Food intolerances are becoming increasingly common these days but that doesn’t mean that pancakes are off the menu! Thanks to Chef Gill’s recipe, none of our little ones had to miss out on the treats at Beacon Court this Pancake Day. This recipe is egg and dairy free and therefore is also suitable for vegans. Most importantly it also creates amazingly yummy pancakes! Try these at home and we guarantee that no one will even notice the difference! The recipe will make approximately 8 pancakes.
Ingredients:
1 ¼ cups of flour
1tsp salt
1tsp Cinnamon
2tsp baking powder
2tbsp of vegetable oil
2tbsp of water
1 cup of soya milk
1tbsp of Vanilla essence
Method:
Mix all of the dry ingredients together, then whisk in the wet ingredients until you get a smooth batter. Place a greased or non-stick pan on a medium heat and use a ladle or jug to pour in the batter. Cook the pancake for around two minutes or until golden brown and then – the fun part! – flip over to cook on the other side. Place the pancakes in the oven to keep warm and then serve with your favourite toppings!
*Some tasty dairy & egg free toppings include maple syrup, honey, fruit compote and the traditional favourite…a squeeze of lemon and some sugar! We hope that you enjoy.
