Hi and welcome back.
I know Pancake Day is long behind us but I just can’t seem to get enough of them. While I enjoy the pre-made pancakes found in the Supermarkets, there is something special to me about making them at home.
I have always had a weakness for thick fluffy pancakes and so grateful I don’t have to miss out on them anymore, My non-glutenfree family loves them too.
This pancake recipe is so simple and only requires a few ingredients that you have on hand in the cupboard and fridge. I use Lactofree semi skimmed milk most of the time but this recipe will work with any dairy free milk.
To make the pancakes, simply add eggs, flour and milk to a large bowl and whisk until fully combined. To make the pancakes extra fluffy, I add baking powder and use xanthum gum to help hold the mixture together in the place of gluten.
It is such a simple recipe and comes together in under 5 minutes. The only thing to note is this mixture can be quite lumpy when you initially add the milk. My advice is to keep mixing thoroughly until the mixture is smooth. Otherwise, you can end up with lumpy pancakes.
Once all the pancakes are cooked, I like to stack mine and add different toppings daily. I am one of those people who enjoys fruit on my pancakes so often have mine with strawberries or blueberries but the choices are endless.
One flavour combination you need to try is banana and honey! It is so sweet and amazing.
I always jump between golden syrup and maple syrup though. Which one do you prefer? As you can see, I always have both available and decide at the time.
Let me know in the comments below which toppings you prefer. However you prefer your pancakes, I hope you enjoy this recipe. C. -x-
My Gluten and Dairy Free American Style Pancakes
Gluten and Dairy Free American Style Pancakes
- 300 ml Milk Dairy Free
- 180 g Self Raising Flour Gluten Free
- 2 medium Eggs
- 1 tsp Baking Powder
- ½ tsp Xanthum Gum
- Butter to grease pan Dairy Free
- Add dairy free milk and eggs into a large bowl and whisk together.
- Sift flour, baking powder and xanthum gum and add to egg mixture.
- Mix until fully combined.
- Add a small amount of butter to the pan and heat.
- Add 2 tbsp of pancake mixture to pan and heat on medium heat.
- Once the pancake mixture stops bubbling, flip the pancake and cook for a further 2- 3 minutes.
There you have it; my quick and simple Gluten Free, Dairy Free American Style Pancakes that care quick and easy to make but taste incredible too! I hope you love this recipe. If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook Page. Don’t forget to sign up to the Newsletter.
Speak to you next week.