I  have always struggled with breakfast as I do not have a sweet tooth and do not usually like something sweet for breakfast.   Our breakfast options have become rather limited after we started our gluten free journey.  I can no longer bolt down a slice of toast before rushing off to drop the kids off in school.  I have found a breakfast idea which I enjoy and can be made really quickly and the great thing about this is I can have a sweet or savoury option.

 What do I need to make it?

• 1 ½ cup gluten free all-purpose flour (we use Dove’s Farm)
• 1 tsp unrefined cane sugar
• 1 tsp baking soda
• 250 ml Almond milk
• 1 egg beaten
• Dash of vanilla essence (optional)
• Butter or oil to grease the pancake while cooking (just a little)

How many will I make?

Around 8-10 small pancakes

How do I make it?

Whisk all the ingredients together to make a smooth batter.  Heat non-stick  frying pan and then pour a ladle of batter and spread evenly by moving the pan in a circular motion.   Add butter/oil around the pancake.  Serve the pancakes hot with a traditional maple syrup or fresh seasonal fruit.  Alternatively, chop up some overripe bananas and heat them through with a knob of butter and 2-3 tsp of honey (if allergic to honey buy a bottle of Agave nectar which is a fantastic alternative)  to get a warm banana compote.

For a savoury option, chop up some spring onion, a red Thai chilli, coriander leaves and a couple of tablespoons of sweet corn.  Drop all the ingredients in the batter before making the pancakes.