This is one of my children’s favourite weekend breakfasts. Gluten free pancakes can be a little tricky to master, but they can be just as delicious as wheat based pancakes. The coconut milk can be substituted for soy milk if you prefer.
These pancakes are best cooked on low heat, and when you have the time to be patient. Perfect for Sunday mornings.
Gluten, dairy, nut, and soy free. Contains Egg.
1 cup gluten free plain flour
1 cup of coconut milk
1/2 teaspoon vanilla essence
3 tablespoons of maple syrup
1 cup of fresh blueberries
Nuttelex or vegetable oil for frying pan
Put flour into a bowl, and make a well in the centre.
In a separate bowl, beat two eggs, and stir in coconut and vanilla.
Pour egg mixture into flour, and mix well with a spoon, until most lumps are gone (a few little ones are fine).
Mash the banana with a fork, and stir into pancake batter. Mixture will be slightly thicker then traditional pancake batter.
In a small frying pan on low heat, melt approximately 1 teaspoon of nuttlex. Ensure the pan is well coated.
Spoon in enough batter to make a pancake about 15cm in diameter. The pancake is ready to turn when small bubbles rise to the surface, and it can be flipped without the top layer pouring off (see pictures).
Once turned, cook for another minute, so that both sides are golden.
The batter makes about 6-7 pancakes.
When all the pancakes are cooked, add blueberries and maple syrup to the pan. Heat through for 1 minute. Pour over pancakes and serve. My children prefer their blueberries raw so they have them on top with plain syrup. Also very yummy!