These Gluten free pancakes are tasty, fluffy and light. They are perfect for breakfast or when you just fancy a pancake.
Ingredients: Makes 4, 6 inch pancakes, for 2 people
125g Dove Farm gluten free self-rising flour
½ tsp baking powder, gluten free
250ml coconut milk or any other plant based milk
1 gram egg – ¼ cup gram flour mixed with ¼ cup water leave to stand for 5 minutes
1 tsp vanilla extract
1 tbsp coconut oil melted
½ tbsp maple syrup
1 Mix the gluten free self-rising flour and the baking powder together in a bowl, then make a well in the middle.
2 Pour in the gram flour batter, then the milk and whisk it all together.
3 Then add the agave syrup and vanilla. Whisk again and leave to stand for 5 minutes.
4 Heat a small frying pan on a low heat. When the pan is hot add ½-1 tsp of coconut oil, move the oil around the pan, then pour some of the mixture into the pan. Move the mixture around the pan it covers the pan to the desired size.
5 When little bubbles form, after about 1 minute, and it looks cooked enough, flip it over with a spatula. Let it cook on the over side for about a 1 minute.
6 Remove the pancake from the pan and repeat the process until you have used all the mixture.
7 Then top with sliced banana and a drizzle of maple syrup or your favourite toppings of your choice and enjoy.
Tip: Try adding blueberries into the mixture for lovely blueberry pancake.
Agave is related to the yucca plant. The leaf contains a sugary sap, which is a natural sweetener and has a low GI meaning when consumed, it does not have a sharp high or low in our blood sugar levels. It has anti-inflammatory, anti-bacterial and immune boosting properties. It lowers cholesterol and increases the absorption of nutrients like calcium and magnesium.
Gram flour all so known as chickpea flour is ground dry chickpeas, turned into flour. It is packed with protein and all the benefits of chickpeas. It is also a great substitute for eggs ¼ cup of gram flour to ¼ cup of water or vegan milk mixed together equals 1 egg. You can use it in baking, scrambled, in an omelette or frittata and any recipe that requires eggs.