“Pancake time, kids!” Making my children happy is that simple… Whenever I say these three short words, I get promoted to “Best Mama ever!” My 3-ingredient gluten-free vegan pancakes were a huge hit for snack a few weeks ago, so I’ve made them a couple more times since. It’s now safe to say they’ve become the snack they ask for when they get home from school. Makes a change from biscuits or crisps, hey!
We’re all pancake addicts in our house and to be perfectly honest, if I announced tomorrow that all we’d be eating for a month would be pancakes, I don’t think they’d mind (neither would I!). Pancakes are incredibly versatile, you see. You can have the thin French sweet ones, or crêpes as we say back home. Why not trying buckwheat galettes for a savoury treat? How about going all American with fluffy pancakes? With pancakes, you can go gluten-free, egg-free, dairy-free, vegan and every single time, you’ll have a feast. Over the years, I’ve tried a lot of fillings, toppings and accompaniments and no two pancakes are the same!
To be perfectly honest, these 3-ingredient gluten-free vegan pancakes were just a bit of a “throw it all in the blender and hope for the best” kind of experiment the first time we made them, but they were so nice they actually made it to our snacking repertoire! All you need is almond milk (I tend to go for Rude Health Organic), self-raising ‘free from’ flour (I only ever buy the Free From Fairy flour as it’s the best blend) and 100g apple (or any other fruit) puree (you can make it yourself by stewing fruit in a pan for 10-20 minutes with a little water, or use a baby pouch).
With no further ado, here is our recipe:
3-Ingredient Gluten-free Vegan Pancakes
- 1 cup almond milk
- 1 cup self-raising ‘free from’ flour The Free From Fairy
- 100 g apple puree
In a large bowl or blender, mix together the ‘free from’ flour, almond milk and fruit puree.
- The batter should be thick, but if you fancy a thinner batter, you can add in more almond milk.
- Using kitchen towel, grease a large pan with a little sunflower oil. Place the pan on a high heat. When the pan is very hot, pour enough of the mixture with a ladle to form 4 small circles. Reduce the heat to medium and cook for a minute, until bubbles appear all over the surface of the pancakes.
- Flip the pancakes using a wooden spatula and cook for another minute.
- Enjoy warm with maple syrup, fresh fruit or a little jam.
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