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