Monday, 3 March 2014

Simple Gluten Free Pancake


Shrove Tuesday is nigh and that means pancakes for everyone!

These pancakes are very, very simple and the flavour comes from what you add to them.


The basic ingredients for 4 medium size pancakes:
125g of Gluten Free Flour
1 egg
1/2 teaspoon of salt
200ml of milk

Added ingredients to this batch:
1 heaped teaspoon of Linwoods Flaxseed, Cocoa, & Berries. 

Alternatives:
1 teaspoon of sugar for a sweet crêpe
1 heaped teaspoon of Linwoods Flaxseed Probiotic and Vitamin D
Any spices you want! If you can make it thin enough you could have a fajita :-)

Here we go! 



Measure out the gluten free flour, add the salt, any dry ingredients you're using, I've used 1 heaped teaspoon of Linwoods Flaxseed, Cocoa, & Berries, and mix together. Add the egg and milk and beat with a fork. Beat with large circular strokes, it avoids huge air bubbles.


Get your non stick pan pre-heated. My dial goes from 1-9 and I usually heat it at 7 or 8 so it's a high heat. 


Pour it in, doesn't have to be round or perfect, and swish the pan to distribute the batter. Flip after 2-3  minutes and continue until it's cooked. 


Possible toppings:

If you've gone for the sweet or savoury chocolate spread is still an amazing option!

Ice cream and berries are amazing with this pancake when it's warm, but not super hot or you'll melt all the ice cream.

You can use this pancake as a crêpe. It works particularly well with green pesto, goats cheese, and rocket. 

Then there's the classics for pancake Tuesday: lemon & sugar, jam, or whatever your secret pleasure is!

Enjoy! Show us your pictures on Facebook, Twitter, or Instagram!

Alternatively, if you don't feel like making the batter yourself Antoinette's Bakery has the dry mix in stock for €3.50! Here's their Facebook!


Update: Savoury pancake. We added tomato and herb spices to the pancake batter and ate it with goats cheese, rocket, sundried tomato, and stir fried turkey. Was NOM!

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