Free-from pancakes

Free-from pancakes

Pancakes with a difference – for those on free-from diets (don’t miss out on the fun!)

Dairy-free pancakes


Ingredients

125g plain flour
1 egg
300ml hemp or coconut milk
(Hemp and coconut milk are both nutritious and tasty alternatives if you’re on a dairy-free diet. Hemp milk is a great dairy-free alternative. It’s nutritious and has a slightly sweet flavour, so works better with fillings like syrup, sugar and fruit.)
Sunflower or rice bran oil, for frying

Method

  1. Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 minutes. Stir again before using.
  2. Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few minutes until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.

Gluten-free pancakes


Ingredients

125g gluten-free plain flour (i.e. Doves Farm)
1 egg
250ml milk
Butter, for frying

Method

  1. Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 minutes. Stir again before using.
  2. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few minutes until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
  3. Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Free-from pancakes recipe

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