I’ve had to rush this recipe out in time for pancake day, so there is hardly any time for the usual babbling (which I’m sure most people will be thankful for). Although I usually just cover gluten free stuff on the site, I though gluten free pancakes were so simple that anyone could manage them, and a vegan, gluten free, egg free and dairy free pancake recipe that everyone could enjoy would be more useful on a day which should be about people coming together and enjoying fun food together.
These pancakes are very thin and crispy on the outside, almost like crepes. If you’re not used to cooking with ingredients that sound fairly weird, have faith; avocado and apple are common substitutes for egg, and they help bind the mixture along with the xantham gum. For anyone who wants more of the same, I took a lot of inspiration from Erin Mckenna’s book Babycakes Covers the Classics which offers vegan and gluten free sweet treats along with covering a few other allergies.
Gluten, Dairy and Egg Free Pancakes
130g (4.5 oz) gluten free flour (*Doves Farm or my blend here)
1 tsp xantham gum
1 tsp baking powder
1 tsp bicarb of soda
pinch of salt
2 tbsp apple sauce
2 tbsp pureed avocado
2 tbsp golden syrup
250 ml (1 cup) almond milk
1/2 tsp vanilla extract
2 tbsp vegetable/sunflower oil (plus more for frying)
Ground cinnamon and caster sugar to serve
- Mix together the flour, baking powder, bicarb, salt and xantham gum in a medium bowl.
- You can make the apple sauce by zapping half a peeled, cored and sliced apple in the microwave until soft. Puree this with the avocado to make a smooth paste, then set aside to cool.
- Add the golden syrup, almond milk, vanilla extract and oil to the apple/avocado blend and mix well.
- Make a well in the middle of the dry ingredients, then add the liquid mixture to this slowly, stirring well.
- Continue mixing until the ingredients are well combined. The mixture should be the consistency of a very thick cream; add more almond milk if it is too thick.
- The pancakes need to be cooked more slowly than a gluten/egg/dairy equivalent (avocado will brown a little too readily), so set a non-stick pan on a medium-low heat and add a small amount of oil.
- Add a spoon full of the mix and rotate the pan to spread it well into a thin layer. When the edges are lightly browning and there are lots of bubbles, start lifting the pancake up at the edges and peering under to see if it is golden brown yet.
- Sadly you probably won’t be able to flip the pancake, instead you’ll need to work around the edges slowly, then pick up the whole pancake with a fish slice and flip it over.
- When browned on both sizes, put on a plate in a low oven to keep warm while you cook the others.
- To serve, mix ground cinnamon and caster sugar in a 1:4 ratio (so 1 tbsp cinnamon to 4 tbsp) and scatter over delicately and mysteriously. All the usual toppings will go well too, lemon and sugar, cointreau, gallons of melted chocolate etc.
For anyone interested, the box at the top is made from cinnamon bark, I keep sugar and cinnamon sticks together in there, which gives the sugar a delicious cinnamon flavour.