By Nathalie
Perfect Free From Pancakes
Can you make totally free from pancakes and still make them tasty? Of course you can!
With Shrove Tuesday just around the corner, it’s about time I shared another pancake recipe. Our pancake stack recipe is always a big hit, and this one has proven to be too!
There’s something very comforting about pancakes, and they always bring such joy and fun when made. Hands up who tries to compete with others for flipping a 360 without dropping on the floor? Or how about pancake races? Or quickest to cook?
Food should always be about fun and enjoyment, and allergies shouldn’t ever get in the way of that!
This fool proof recipe for pancakes is so simple to make and tasty too. It uses just 4 ingredients and works perfectly every time!
For the pancake base you will need:
- x2 egg replacer – made up
- 1 cup gluten free flour – sifted (we used Free From Fairy flour)
- 1 cup dairy-free milk
- 1 tbsp dairy-free spread
For the topping you will need:
- 2 tbsp cocoa/ cacao powder
- 3 tbsp caster sugar
- 1tbsp dairy-free spread
- 3.5fl oz (100ml) dairy-free milk
- 1 punnet of strawberries – washed, hulled and sliced/ quartered (reserve and freeze a few for finishing touches) NB: Rasberries work just as well!
Method:
Add the egg replacer, gluten-free flour and dairy-free milk to a large bowl and whisk until well combined and with no lumps.
Cover and leave to settle for 10 minutes.
Place a non-stick frying pan onto a medium heat and lightly grease with some of the dairy-free spread.
Uncover the batter mix, stir gently and add a ladle of batter to the frying pan.
Allow to cook for 1-2 minutes, until bubbles start to form on the top of the pancake, then turn/ flip over and cook the other side. The pancake will be ready when both sides are golden in colour.
Repeat until all the batter is used. Keep the pancakes warm in a low heated oven whilst cooking the rest of the batter if desired.
To make the topping:
Add the cocoa/cacao powder, caster sugar and dairy-free milk to a bowl and mix until well combined and completely lump free.
Add the mix to a small saucepan, and gently heat until the sugar has dissolved, making sure to stir regularly so the mix doesn’t stick to the bottom of the saucepan.
Remove the saucepan from the heat, and stir in the dairy-free spread until melted, before leaving the chocolate sauce to cool before using.
Once cooled, place the strawberries in the centre of a stack of pancakes, and pour the chocolate sauce over the top. Roll the pancakes up and drizzle a little of the chocolate sauce over the top. Add a frozen strawberry dipped in chocolate sauce and serve.
Enjoy!
As if this recipe wasn’t enough, we’ve also teamed up with some of the UK’s top bloggers to bring you a whole collection of pancake recipes with free from in mind! We did the same at Christmas, with this fab collection of recipes. It was then followed by our collection of magnificent offerings for Veganuary. And now we’re back for more!
Meet the Team
Mel @ Le Coin de Mel
Vicki @ Free From Fairy
Emma @ Free From Farmhouse
Jo @ Paleo Crust
Nova @ Cherished by Me
Nat (that’s me!) @ The Intolerant Gourmand
Renee @ Mummy Tries
Midge @ The Peachicks Bakery
Laura @ Dairy Free Kids
Rebecca @ Gluterama
So far, there have been some wonderful recipes created! Check these beauties out:
- Renee @ Mummy Tries created a delicious butternut squash based recipe
- And Vicki @ Free From Fairy indulges our sweet side with this fantastic stack made using a jar!
Perfect Free From Pancakes
Ingredients
Pancake Base
- 2 eggs/ made up egg replacer
- 1 cup gluten-free flour (sifted)
- 1 cup dairy-free milk
- 1 tbsp dairy-free spread
Pancake Toppings
- 2 tbsp cocoa/ cacao powder
- 3 tbsp caster sugar
- 1 tbsp dairy-free spread
- 3.5 fl oz dairy-free milk
- 1 punnet of strawberries/raspberries/blueberries
Instructions
For The Pancake Base
- Add the egg/ egg replacer, gluten-free flour and dairy-free milk to a large bowl and whisk until well combined and with no lumps
- Cover and leave to settle for 10 minutes
- Place a non-stick frying pan onto a medium heat and lightly grease with some of the dairy-free spread
- Uncover the batter mix, stir gently and add a ladle of batter to the frying pan.
- Allow to cook for 1-2 minutes, until bubbles start to form on the top of the pancake, then turn/ flip over and cook the other side. The pancake will be ready when both sides are golden in colour
- Repeat until all the batter is used. Keep the pancakes warm in a low heated oven whilst cooking the rest of the batter if desired
For The Pancake Toppings
- Add the cocoa/cacao powder, caster sugar and dairy-free milk to a bowl and mix until well combined and completely lump free.
- Add the mix to a small saucepan, and gently heat until the sugar has dissolved, making sure to stir regularly so the mix doesn’t stick to the bottom of the saucepan.
- Remove the saucepan from the heat, and stir in the dairy-free spread until melted, before leaving the chocolate sauce to cool before using.
- Once cooled, place the strawberries in the centre of a stack of pancakes, and pour the chocolate sauce over the top. Roll the pancakes up and drizzle a little of the chocolate sauce over the top. Add a frozen strawberry dipped in chocolate sauce and serve.