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Categories:Viewed: 41 - Published at: 7 years ago
Ingredients
- 280 grams Vickys Gluten-Free Flour Mix 2 (2 cups) recipe attached below
- 1 tsp xanthan gum
- 3 tsp gluten-free baking powder
- 1/2 tsp salt
- 4 tbsp castor or granulated sugar (adjust to taste)
- 300 ml coconut, almond or oat milk, pick your preference
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 120 ml sparkling water
Method
- Mix the dry ingredients together in a bowl
- Combine the milk, oil and vanilla in a jug and stir together
- Add the milk mixture to the dry mix.
- Don't over stir it
- Heat a frying pan on medium low and preheat the oven to its lowest setting making sure you have a baking tray handy
- Add the sparkling water to the batter and mix through.
- A few lumps are fine, if you overmix your pancakes will be rubbery
- Measure half a ladle of batter into the frying pan.
- When the bubbles start forming and bursting on top of the batter take a peek underneath to check the colour is a nice golden, even brown.
- Your first pancake is for testing the time and temperature of your stove.
- When the colour is good turn the pancake over and brown the other side
- Repeat until the batter is all used up.
- Everytime you make a pancake transfer it to a baking tray in the oven to keep warm until all your pancakes are done
- You should get 8 gorgeous fluffy pancakes to cover in syrup.
- Enjoy warm!
