Mum’s Pancakes

I’ve been dreaming of pancakes I used to have as a child for a while now. Thin, crispy on the edges but soft in the middle. All the pancakes I’ve had in Australia have been smaller and denser. So I asked my Mum for her recipe that I grew up with, hence why the measurements are in ounces and pints !! I’ve tweaked it slightly (I don’t use salt and I added sugar, plus I made it gluten free). I hope that you enjoy it as much as I do. Don’t forget to check out the raspberry, coconut and orange sauce to go with it!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people


  • 4 ozs gluten free flour (approximately 115g)
  • 1 large egg OR 1 chia egg (1 tbsp chia seeds and 3 tbsp water equals one chia egg)
  • 1/4 tsp salt (optional)
  • 1 tbsp coconut sugar
  • 1/2 pint plant based milk (I use soy)
  • Currants (optional)


  • Put all ingredients in blender and combine until thoroughly mixed
  • Half the mixture
  • Keep one half plain
  • In the other half add a sprinkling currants. Leave to absorb into the mixture for 10 minutes
  • Add oil to frying plan (I used olive oil)
  • Add enough mixture to cover the whole frying pan (should be a thin layer)
  • Wait until bubbles have formed and flip over pancake
  • Cook for approximately another 1-2 minutes
  • Serve immediately

Top with my Raspberry, Coconut and Orange Sauce


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