You know when you just fancy something in particular to eat? It just always seems that you never always have all the ingredients to make it! When I get something in my head, I’m going to find a way around it and make a version of it. It was a Sunday morning and my cravings were PANCAKES. Yes, can’t wait. A nice coffee and some pancakes.

Only, we didn’t have eggs. The main ingredient for pancakes…or so I thought. A quick Google for ‘pancakes without egg?’, and low and behold it was a thing. Not only did these pancakes taste amazing, they held their shape so well, they weren’t flimsy like my other pancake attempts – winner.

This mixture should make you about 2-3 thick pancakes.

Ingredients

Now I used blueberries and mascarpone to give my pancake dish a little moisture and a difference in textures (also, they’re literally the only things I had in my fridge!) but it seemed to work really well together.

• 160g gluten-free flour
• 1 tbsp sugar
• Pinch of salt
• 225 ml milk
• 2 tbsp vegetable oil
• 2 tbsp water

Method

1. Mix together flour, sugar, and salt in a bowl
2. Mix milk, oil, and water and add to the dry ingredients and stir in
3. Wipe a bit of oil around your frying pan, and pour about 30g of the mixture for each pancake
4. Flip the pancake once with a spatula when the edges start to look dry
5. The pancakes will be done once both sides are golden and dry
6. Top with your choice of fruit and mascarpone – enjoy!