Back to Basics: Pancakes! (Gluten, Egg & Dairy Free)
Olympics! 😀 Aren’t they just great! You can’t have escaped them as they are on all the time… all day live or on repeat 😀 My favourite so far has to be the synchronised (3m springboard) diving (England won Gold)! Ooo and the rowing (we won Gold in that too)! Both so mesmerising that you don’t want to miss a detail. Maybe it’s the water? Or just the sheer magnificence of the athletes power, determination and finesse? I can’t say we’ve been up to much else in our house! We all love watching the Olympics! What’s been your highlight so far?
Olympic rings! 🙂 Pancake style! 🙂
We’ve been eating of course 😛 but not so much of the creating and photographing so I thought it about time to add another recipe in the back to basicsseries🙂 I created this seriesas several people kept asking me for straightforward recipes for what I myself see as non-recipe cooking but that they for one reason or another had never made themselves! I know I have several (four I think) pancake recipes on here already such as these delicious bursting blueberry pancakes but as we eat them so often, I thought it only fair that they should be added to this series! Even my son can now make gluten & dairy free pancakes without a recipe! 😀 Besides, I had my good friend visiting from Canada and as part of a volunteer work-camp she was on, she made pancakes as her countries traditional recipe. Okay, so the origin of pancakes is to be debated – did you know they can be traced to written European recipes as far back as 1439? Crepes, Pancakes, Griddle cakes , whatever you call them, each country has their own version and a history to go with it! What I’d never made though was my friends delicious apple and cinnamon variation… so here are my take on them! 😀 Enjoy!
225ml milk (I use unsweetened carton coconut milk)
150g (2 small) bananas
150g oats (gluten free if required)
1 teaspoon baking powder
*Sweetener to taste if desired (optional)
Oil of choice for cooking (I have a non stick pan which needs no oil)
1-2 small sweet apples (peeled and diced)
Several pinches of cinnamon
Mix the milk, banana, oats and baking powder in a blender until the oats are broken down. Add the sweetener if using. The mixture should be fairly thick but still pourable.
Heat a small amount of oil and pour in some batter. Add a small handful of apple and sprinkle some cinnamon over.
Allow the pancake to settle and cook. Bubbles will start to form around the edges, spreading into the centre. Approximately 30 seconds after the first bubbles, carefully loosen the pancake (using a fish slice) and turn the pancake over. Gently press the pancake down into the pan, then leave to cook.
Check the pancake for colouring, remove and keep warm eat!
Repeat with the remaining batter.
Serve & Store
You may prefer to mix the apple and cinnamon into the batter but the method above allows for the apple to start caramelising when in direct contact with the pan.
Eat as they are or drizzle with maple syrup.
Top with more fresh fruit (we love banana)
Add your favourite nut butter (peanut? almond?)
Maybe sprinkle with some raw cacao nibs or cacao powder.
Keep refrigerated for up to three days.
Reheat in a pan for a few minutes or if you’re careful and they’re robust enough (they should be), pop in the toaster to heat up!