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 |
| Servings |
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Ingredients
- 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)
Ingredients
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Instructions
- 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
- http://www.eagerforlife.com.au/raspberry-coconut-orange-sauce/
