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.