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There is a bit of a running joke (i say joke, i’m never laughing) in our flat and it goes like this: Becci decides to make pancakes, Becci thinks she has the perfect batter and commences cooking, only for Callum to walk in (time and time again) to see her- hand on hip, brandishing a sticky spatula, red faced and positively growling at the pan. Here in lies the joke- no matter how many times i huff, puff, swear. No matter how visually hideous said pancakes turn out (in Callum’s words) they always taste fine.

Sadly, fine is a word i don’t really tolerate in the kitchen. What i tolerate less is a pan that contains mush. Don’t get me wrong, some of the most flavoursome meals have an element of mush to them, but not pancakes. Never pancakes.

And so i found myself confronted with yet another mush situation and i lost it/ had a revelation: do what i do best- make the damn thing up. These results are perfectly fluffy, gently scented, verging on heavenly. Coconut you wonderful thing you. To celebrate my success i served ours with Cacao Banana & Coconut Ice cream, which was another utter success (at the end of a few less than successful attempts). So in general, i pretty much kicked asse in the kitchen this weekend. And you can too- its real easy, fool proof stuff this, and i should know…

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(Makes 12, Vegan, Gluten Free)

  • 140g Gluten Free Self Raising Flour
  • 60g Coconut Flour
  • 1 1/2 teaspoons of Ground Flax + 5 teaspoons of Water
  • 1 1/2 teaspoons of Baking Powder
  • pinch of Sea Salt
  • 1/2 teaspoon of Ground Cinnamon
  • (roughly) 200ml of plant based Milk- i used Oat Milk
  • Coconut Oil (for cooking)
  1. Combine the flax and water in a cup, stir well and leave for 10 minutes to gel
  2. Combine the flours, cinnamon, baking powder and salt in a large measuring jug and stir well
  3. Mix in the flax gel and enough milk until you have a thick batter
  4. Heat a little coconut oil in a skillet and scoop 1 tablespoon of batter for each pancake (cooking three at a time)
  5. Cook on a medium heat until bubbles start to appear in the middle of the batter (about 2 minutes)
  6. Carefully flip the pancakes and cook for a further 2 minutes
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