Breakfast for dinner you say? Yes it’s all the rage we swear. Especially with all the students living here in Brighton, everyones doing it. Aren’t they?
Okay so maybe pancakes aren’t the healthiest option but they are easy and who doesn’t love pancakes. You can make them sweet or savoury and the toppings are endless!
Here is our guide to GF pancakes;
Ingredients:
125g Gluten-Free Plain Flour
1 Egg
250 ml of Almond Milk for a sweet taste or Soy Milk for a more savoury flavour
Dairy-Free Butter for frying (we used Pure)
Steps:
- Mix the flour, egg and a quarter of the milk together in a bowl to form a paste.
- Slowly add in the rest of the milk making sure the mixture has no lumps.
- Put to the side to rest and heat a small frying pan with about a teaspoon of butter.
- Coat the pan with the melted butter and then pour in a small amount of the mixture depending how thick you would like your pancakes. To make them more like crepes make sure to swirl the mixture around the entire pan coating the base.
- When the pancake begins to bubble on top it is time to flip it!
- When both sides are brown, remove the pancake and repeat adding more butter to the pan when necessary.
Topping Ideas:
So we went for melted dairy free chocolate chips but that is because we are children at heart and wanted ultimate comfort food. To make your pancakes more substantial you can add; eggs and bacon like the Americans or fresh fruit, maybe you could even add fried chicken as a substitute for the classic waffles and chicken. The options are endless!
