Free From All Pancakes

Free from all here refers to dairy, gluten and egg free. Avoiding processed sugar is very important during the weaning period. In this recipe, I have used agave nectar which is a naturally occurring sweetener. 

Image by nikldn
Ingredients
  • 125g gluten free flour

  • 1 tsp xanthan gum

  • 1 tbsp agave nectar 

  • 1 tsp baking powder

  • 150ml oat milk 

  • ¼ tsp vanilla

  • handful of blueberries

  • 4 tsp sunflower oil for frying (non-stick pan can be used with no oil)

  • Piping bag for piping the pancake mixture into the pan

METHOD
  • In a bowl, toss the blueberries in 1tsp of flour

  • In a separate bowl, mix the flour, baking powder, milk and vanilla thoroughly

  • Place a large non-stick pan on medium heat

  • Add oil and wipe around the pan carefully with a heatproof brush

  • Once hot, pipe the pancake batter on to the pan

  • Add the flour coated blueberries to the centre of the mini pancake.

  • Cook for a few seconds or until bubbles are popping on the surface and flip over

  • Cook on the other side until light, fluffy and pale brown

  • Transfer to a plate and keep warm

  • Serve with whipped oat-based cream

YUMMY!