Here is a handy EGG, DAIRY & GLUTEN FREE recipe for pancakes, to make sure your whole family has an opportunity to enjoy Pancake Tuesday.
- 125g gluten-free plain flour
- egg replacer, equivalent to 1 whole egg (for example 1 tsp of Orgran No Egg with 2 tbsp of water)
- 250ml hemp milk
- sunflower oil for frying
- agave syrup - to serve
- Put the flour in a bowl and make a well in the centre. Pour in the Orgran egg replacer and a quarter of the milk.
- Use an electric whisk to thoroughly combine the mixture, then beat in another quarter of the milk. Once lump free, mix in the remaining milk.
- Leave to rest for 20 mins. Stir again before using.
- 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 between pancakes and adding more oil to the frying pan as necessary.
- Serve with a drizzle of agave syrup or filling of your choice.
The ingredients are available at any larger supermarket or health food store.
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