Vegan and Gluten Free Pancakes
These vegan and gluten free pancakes or crepes are the ultimate free from dream and often missed on a special diet. American Pancakes are great and all but it has got to be a proper pancake on Shrove Tuesday right
Servings: 6 Pancakes
Calories: 59kcal
Ingredients
Pancake batter
- 60 g gluten free plain flour
- 300 ml dairy free milk or your usual dairy free alternative
- 1 tsp psyllium husk powder (optional)
- 2 tsp caster sugar optional but does aid with caramelisation
- ¼ tsp salt optional
Instructions
To make your pancake batter
- Measure the milk alternative in a large jug.
- In a separate bowl weight out the flour, add the psyllium husk powder and add the salt and sugar if using. Stir to combine.
- Tip dry ingredients into the jug of ‘milk’ and using a whisk beat thoroughly to combine.
- Set aside for at least 10 minutes for the batter to thicken and the husk powder to work it’s magic.
To cook your pancakes
- Using a good quality non-stick frying pan or crepe pan, grease with a little drizzle of oil or an oil spray.
- Heat the pan on a medium heat.
- Remove pan from heat to pour pancake batter in, use a tight spiral pouring motion working from the centre of the pan outwards (like a snail shell) don’t leave gaps between each spiral layer.
- Return to heat and wiggle the pan to fill in any teeny gaps.
- Cook for approx. 6mins (long after the top of your pancake looks dry to the touch).
- Gently tease the edges of the crepe away from the pan until the pancake is free and flip with a spatula, palette knife or pancake spatula.
- Cook for half the time again, about 3 mins on the other side (‘normal’ pancakes would take much less time)
- If you think it needs it, return the pancake to its first side to caramelise a little longer.
Nutrition
Calories: 59kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 71mg | Fiber: 1g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg