These are simple and taste fab...minus the gluten that comes in most white flour pancakes. I use Dove's Gluten Free flour. This is available in all main supermarkets and health food shops. Also I never drink cows milk and so I substitute with almond milk (it might sound gross but it doesn't really taste of almonds at all). You can substitute with soya milk (I avoid this as too much soya is not healthy) or rice milk etc. Use Xylitol instead of white (refined and crappy) sugar. Refined sugar has been shown to be one of the worst substances you could put into you body and so Xylitol or Stevia are great alternatives. Again, most supermarkets are realising the market for these and are stocking them now...they are worth buying. Xylitol tastes better in my opinion; it's pretty much tastes the same as regular sugar. So here's the very simple recipe for weekend pancakes:
Ingredients + Instructions
- 1/4 Pound of Dove's Gluten Free Flour
- (buckwheat flour works lovely too)
- 1 egg
- 1/2 Pint of Almond Milk
- Lemon juice
- Xylitol (this is a sugar substitute: plant based + healthy
+ low GI)
- Mix all of the ingredients in a bowl
- Drop an tiny drizzle of olive oil in a pan and when it's hot wipe away any excess with kitchen paper
- Pour in your pancake batter and cook until lightly browned on each side
- Serve with lemon juice and Xylitol or drizzle with maple syrup
- If you want to make a berry compote...I will be doing a post on this soon!
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