I’ll be honest, I have never had much luck making pancakes. But today I’m going to share with you the best recipe ever for making the fluffiest, softest, most pancakey-est (new word) pancakes, in the world, ever. Promise. Oh and yes, all gluten free and dairy free….yay!!!
I don’t know about you guys but I only ever make pancakes for the kids on either a sunday morning or as an after school treat if something good has happened. But as I was making up the batter today I was wondering why we consider something made simply from flour, milk and eggs to be such a treat?! I suppose it’s all the syrup and lovely yummy toppings that we pile of top of them that is the treat part, but still. Essentially, apart from the little bit of butter that you cook them in, there’s nothing much in them! At less than 140 calories a pancake, that’s gotta be a good thing right?!
The other realisation I had this afternoon (apart from having too much time to think about this issue obviously) was that on eating these soft, fluffy and ‘risen’ pancakes it dawned me that it was a bit like eating cake. I know….I’m not a genius am I?! But the whole thing about ‘pan’ and ‘cake’ and the concept of cooking a ‘cake’ in a ‘pan’ hence they are called ‘pancakes’, had sort of passed me by until this point.
Perhaps I have never truly eaten a properly classified ‘pancake’ before this moment? Who knows. But what I can tell you is this, they are fluffy and soft like the inside of a good sponge cake; they are slightly golden on the edge like the top of a good sponge cake; and they are delicious smothered in…..well, whatever you fancy really?! Are you a nutella & banana fan, or traditional lemon & sugar, or american with maple syrup & bacon perhaps, or do you like them fruity instead, piled high with blueberries & raspberries? However you like them these gluten free, dairy free pancakes are sure to be a winner in your family.
You will need this:
- 225g gluten free plain flour
- 225ml unsweetened almond milk
- 2 eggs
- 1tsp bicarbonate of soda
- 1 1/2 tsp baking powder
- 2tbsp caster sugar
- 1/2 tsp salt
- 1tsp vanilla extract or paste
- 1 tsp apple cider vinegar (or any white vinegar or acid like lemon juice)
- vegetable butter
You make them like this:
- Mix the almond milk with the acid component (I used apple cider vinegar here) and leave to stand for 5mins or so. The acid will react with the milk to create a ‘buttermilk’ which in turn will reach with the bicarbonate of soda to make the bubbles in the batter which is what makes the pancakes so fluffy!
- Weigh out the flour, bicarbonate of soda, baking powder, sugar & salt and stir thoroughly
- Make a well in the centre and crack in 2 eggs, pour over the milk mixture and lastly add the vanilla, whisk until it is smooth with no lumps
- Leave to rest in the fridge for at least 20mins
- When ready to cook use a tsp of veggie butter in a small frying pan, let it melt over a medium low heat, before using a ladle to pour a ladleful of the batter into the frying pan
- Fry gently for a minute or so until lots and lots of bubbles have appeared all over the top
- Flip it over using a spatula (I don’t recommend tossing these kind of pancakes because they are so thick they will still be quite gooey in the middle and might be very messy when flipped!)
- Cook for another minute on the other side
- Once golden serve hot covered in your favourite topping and enjoy!!
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 1 g||3 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 47 mg||16 %|
|Sodium 62 mg||3 %|
|Potassium 18 mg||1 %|
|Total Carbohydrate 27 g||9 %|
|Dietary Fiber 1 g||2 %|
|Sugars 2 g|
|Protein 2 g||4 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|