I haven’t posted a pancake recipe for ages, but since it’s Shrove Tuesday, today is the day for an updated version. I first devised my pancake recipe when Big S was in nursery and everyone else was partaking in pancake day, and i just couldn’t let her miss out. It was moments like these that were the driving force for starting, and then carrying in my blog. Food is such a big part of life, particularly any social or celebratory occasions that I have always been desperate to make sure my girls (and everyone else with allergies) don’t feel left out.
This pancake recipe is as simple as anything and gives fabulous results from a few store cupboard ingredients. They have a bit more pouf than traditional English style pancakes or French crepes; think one step towards a big puffy American version. We’ll be having them tonight for Shrove Tuesday with sugar and lemon or garnished with Plamil chocolate spread – delicious 🙂
These also make a wonderful breakfast, and also reheat successfully so you can make a batch on a Sunday and have exciting breakfasts for the next few days. I’ve added the quantities in both grams and cup measurements because pancakes are sometimes easier to make using cups than scales
Perfect Egg-free and Dairy-free Pancakes
(dairy-free, egg-free, nut-free, sesame-free, vegan, vegetarian)
makes 10-12 small or 6-8 large pancakes
120g plain flour (1 cup)
2 tsp baking powder
30g caster sugar (2 tbsp)
pinch of salt
2 tbsp sunflower oil
250ml dairy-free milk (1 cup)
- Sift the flour and mix in the other dry ingredients
- Add oil and dairy-free milk and whisk until smooth, add more oat milk as necessary to make a ‘single cream’ consistency
- Fry on both sides in a hot pan wiped with a smear of sunflower oil
- Eat hot topped with lemon and sugar, honey, maple syrup etc.