Pancakes

Today I have been on a mission to make the best gluten free pancakes. Being gluten intolerant and vegan is sometimes not only really difficult, but also tear-inducing when you want something you can’t have and you know will make you sick. Mostly I’ve got used to it, but there are times, like Pancake Day (Shrove Tuesday) when I’m fed up.

This Shrove Tuesday, however, I decided it wasn’t going to beat me and I was going to have some scrumptious pancakes just like I used to as a kid!

For these gluten free pancakes, I found everyday all-purpose gluten free flour works great. I measured some out into a medium size mixing bowl and made a hole in the middle of it. I then added ground flax and water into the hole as well as some soy milk (I’m pretty sure any plant-based milk would work here). Slowly I mixed the milk and flax into the flour using a whisk. I kept adding more milk gradually until I had formed a paste and then set the mixture aside to settle for 10 minutes.

Using a medium non-stick frying pan, which I lightly oiled, I then preheated it to a medium heat. Once up to temperature, I added a large scoop of the mixture to the pan. If you’ve ever made these kind of pancakes before, you’ll know that it is important to tilt the pan around in a circular motion to ensure the mixture reaches the edges of the pan and to achieve an even thickness all over your pancake.

Each side needs around 2-3 minutes or cooking and if you’re brave enough, give it a flip in-between! I make sure each side has browned, but you will notice that these won’t brown quite as much as wheat pancakes. I continue to cook the pancakes until all the mixture is used up, which usually gives me 6 pancakes in total. n.b. you may need to add a very small amount of oil in between each pancake depending on your pan.