Dairy free and egg free pancakes recipe by Stephanie Holdsworth, owner of Allerchic. Use gluten free flour to make them gluten free pancakes.
Ingredients
1 cup self raising flour (gluten free works well with this recipe)
¼ cup raw sugar
½ teaspoon bicarbonate of soda
1 cup rice milk
20g melted butter (or dairy free margarine)
2 teaspoons of white vinegar
2 teaspoons of vanilla extract
Good shake of cinnamon
Method
Step 1: Combine all the dry ingredients and make a well in the centre
Step 2: Combine all the wet Ingredients into the well and whisk to combine.
Step 3: Grease a medium heat frypan and add tablespoons of mixture. Cook until bubbles appear on the surface (1-2minutes). Flip with a spatula and cook for a further 1-2mins. Serve immediately with your favourite toppings.
Top Tips
ü I always add a sprinkle to cinnamon to the mix as cinnamon helps to regulate blood sugar levels.
ü Don’t add chilled milk as this will resolidify the butter, I always warm the milk (20/30seconds in the microwave) before adding to the mix.
ü To Keep Pancakes moist Butter/Dairy Free Spread the tops as they come out of the pan.
Stephanie has almost 20yrs experience as a nurse including time in Children’s Ward and working with Infection Control where she was first exposed to caring for patients with Eczema, Asthma and Allergies. As a mother with a child who suffers anaphylaxis and eczema she became frustrated in not being able to source appropriate products for her daughter. So Stephanie started Allerchic, The online Eczema, Asthma and Allergy support community and Shop. Click here to see all of Stephanie’s articles.
