Hands up who loves pancakes? We’re huge fans in our house, and I’m always challenged to try to make a full meal using pancakes as the base, that are dairy-free, gluten-free and egg-free!
Pancake Day is always so much fun, especially if you build an entire meal around them! Our fool proof is the perfect base for to then add lots of different flavour combinations to create a 2 course meal. It shakes up the humble classic to become a fun dinner that the whole family can be involved with.
For the basic recipe you will need:
- x2 egg replacer - made up
- 1 cup gluten-free flour (we used Free From Fairy Flour)
- 1 cup dairy-free milk
- Pinch of salt
- Dairy-free spread for cooking
Place all of the ingredients into a large bowl, apart from the dairy-free spread and then whisk until well combined and lump free before covering and leaving to settle for around 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, gently stir, and then 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 for a further minute. 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.
Top with the classic pairing of lemon and sugar, or your favourite filling from the recipes below and serve.
Onion & peppers - 1 large onion (peeled and chopped), 1 pepper (washed, deseeded and cubed), add to a frying pan with a little olive oil, and cook over a medium heat for around 6-8 minutes, until the vegetables have turned soft, and the onions appear translucent in colour. Remember to stir frequently.
Bacon & dairy-free cheese - 1 pack bacon lardons, add to a frying pan with a little olive oil and cook over a medium to high heat for around 5 minutes, stirring occasionally, until the bacon is cooked through, and slightly golden in colour on the edges. Sprinkle a little dairy-free cheese over the top, and serve.
Courgette &red pepper - 1 red pepper (washed, deseeded and chopped), 1 courgette (washed and chopped). Add the pepper to a frying pan with a little olive oil and cook over a medium heat for around 5 minutes, until the pepper starts to soften. Then add the courgette, stir well, and continue to cook for a further 5 minutes, until the vegetables are soft.
Chicken, bacon & mushroom - Small pack of chicken fillets (cut into small chunks), 1 pack of bacon lardons, handful of mushrooms (washed and chopped). Place a frying pan over a medium heat, and cook the chicken in a little olive oil for around 10 minutes until the chicken is cooked through, remembering to stir frequently. Add the bacon to the frying pan, and continue to cook for a further 5 minutes, before adding the mushrooms. Leave to cook for around 3-4 minutes to allow the mushroom to soften, stirring regularly.
Sweetcorn, spring onion & tomato - 1 tin of sweetcorn (drained), 2-3 spring onions (washed and chopped), 2 tomatoes (washed and chopped). Add all of the ingredients to a saucepan along with a little olive oil and gently cook for around 4-5 minutes until the sweetcorn starts to soften.
Cooked bananas - 2 bananas (peeled and sliced), 1tbsp dairy-free spread, 1 tbsp caster sugar. Place a frying pan over a medium heat, and melt the dairy-free spread. Add the bananas and fry until the banana starts to soften. Sprinkle a little sugar over the top, and allow to melt. Give the frying pan a little shake every 30 seconds or so to ensure it doesn’t stick to the bottom.
Apple & Cinnamon - 2 apples (cored and sliced), 1 tbsp dairy-free spread, 1 tbsp caster sugar, 1tsp ground cinnamon. Melt the dairy-free spread in a saucepan before adding the apples. Leave to cook for 3-4 minutes util softening, then add the sugar and cinnamon and stir gently before leaving to cook for another 1-2 minutes.
Pomegranate & Peach - 2 peaches (destoned and sliced), 2-3 drops of vanilla extract, 1 tbsp dairy-free spread, 1 pomegranate (prepared). Melt the dairy-free spread in a saucepan before adding the peaches and vanilla and leave to cook for 4-5 minutes, stirring occasionally. Then add the pomegranate and stir well.
Raspberry & Blueberry - Add 1 punnet of raspberries (washed), 1 punnet blueberries (washed) to a saucepan with 1 tbsp sugar and 2 tbsp water and cook until the sugar has melted.
There’s also our ever popular pancake stack, which is always a crowd pleaser!
We've also been collaborating with some of the UK's top bloggers to bring you the most wonderful collection of #freefrompancakes:
Renee who blogs at Mummy Tries shared her wonderful pancake stack to start off the collection.
These were swiftly followed with this clever and super simple recipe from the Free From Fairy for pancakes in a jar!
(photo credit: Free From Fairy)
The lovely Nova at Cherished by Me then created these fab sugar free pancakes
Emma from Free From Farmhouse came up with pancakes that use chia seed instead of egg
The lovely Mel who blogs at Le Coin de Mel shared her beautifully simple banana pancakes
(photo credit: Le Coin de Mel)
Whilst Rebecca over at Glutarama created these delicious sounding apple and cinnamon pancakes
Midge over at Peachicks Bakery created these wonderful coconut and lime pancakes
The lovely Kate at Gluten Free Alchemist created these quite simply stunning looking beetroot pancakes
(photo credit: Gluten Free Alchemist)
Eb from Easy Peasy Foodie came up with these wonderful oat and almond banana pancakes
Whilst Laura who blogs at Dairy-Free Kids showed us how to make the classic lemon and sugar pancakes with a free from twist
Jo from Paleo Crust developed these beautiful grain free pancakes
(photo credit: Paleo Crust)
And Kirsty from Hijacked by Twins shared her delicious gluten and dairy-free pancakes
We also joined in the fun, and came up with these totally free from pancakes
I'm so impressed that with all of these recipes, none of us came up with the same recipe, they all have a different twist and showcase free-from can be tasty, enticing and still delicious!
And that's not all! To give you even more options, we also found these amazing recipes on our search for the best pancake recipes around which also happen to be free-from too!
We spotted these delicious savoury finds:
Spinach farinata crepes from Sneaky Veg
(photo credit: Sneaky Veg)
Madhouse Family Reviews have these Banh Xeo Vietnamese Pancakes
And not forgetting some sweet treats too:
Check out these delicious sounding ricotta pancakes from Charlotte's Lively Kitchen
(photo credit: Charlotte's Lively Kitchen)
There's also this wonderful sounding burmese pancakes recipe from Gillian's Kitchen!
Or how about these dairy-free fruit pancakes from Katy Kicker!
The Mommy Good Witch have these amazing looking blueberry pancakes
(photo credit: Mommy the Good Witch)
Our what about these pancakes from The Peachicks Bakery!
There's also these beautifully quick and simple banana and peanut butter pancakes from Friendly First Foods
Fab Food for all have a fantastic gluten free chocolate chip pancake recipe, which is guaranteed to be a big hit with everyone!
And finally, there's these Burmese Pancakes from Gillian's Kitchen which are made using rice flour and jaggery
(photo cedit: Gillian's Kitchen)
What ever pancake recipe you choose, have lots of fun! We'd love to see some photos of the recipes you try out!
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