It’s almost that time of year, PANCAKE TIME! Ok, so Shrove Tuesday isn’t until 9th February it’s never to early to start practicing right? Last year I had a pancake party and it was so great, but I thought I’d try to make a simpler gluten free and vegan pancake so here goes!
What you need:
1 + 1/4 cups of cold water (I’m sure you could swap this for almond milk if you fancied)
1 tablespoon of olive oil
1 tablespoon of agave syrup
1 + 1/4 cups of gluten free self raising flour
A pinch of salt
Coconut oil for frying
All you need to do it whisk together the wet ingredients then add in the flour and salt. It will look like a total mess, goes super lumpy but if you keep whisking it will go all thick and gloopy (which is a good thing). Start melting some coconut oil in a frying pan and ladle the batter in to the frying pan, then bubbles start to appear in the batter and you’ll know that the pancakes are ready to flip over because the bubbles start to appear in the middle.
Pile the cooked pancakes on some kitchen towel while you cook the rest of the batter, I made 9 pancakes but they were all sorts of sizes!
Now to top these delightfully, thick and fluffy pancakes, they are great with anything on them. But this time I fried some pineapple, chucked some blueberries on and a little bit of agave syrup IT WAS SO GOOD.