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Dairy free life – American style pancakes

One of our treats on holiday is long lazy breakfasts – the girls get their morning injection of Weetabix and then we can have the time to linger over something a bit more substantial.
I love fluffy American style pancakes – add in some bacon and maple syrup and they’re the perfect start to the day.  And all the sugar from the maple syrup is a great pick-me-up after a bad night with Les Enfants.
This dairy free version is as tasty as the real thing (we’ve taste tested them and there’s very little difference, especially when covered in maple syrup) and this amount makes enough for an entire tribe (when the cousins are in town we are 4 adults, plus possibly Granny, and 5 very hungry small people) or for two breakfasts with half the effort.
Dairy free American style pancakes
300g plain flour
1 tsp bicarbonate of soda
1 1/2 tbsp baking powder
40g caster sugar
2 eggs
500ml oat milk
Mix together all the dry ingredients
Measure out the oat milk and then whisk in the eggs
Gradually pour the oat milk/egg mixture into the dry ingredients beating to ensure you get a lump free consistency
When combined heat a flat pan and spoon on 1 1/2 to 2 tablespoon sized amounts of batter
When bubbles appear on the surface, flip them over and cook briefly on the other side to ensure they are golden brown.  It should take about a minute per side depending on your hob
Makes enough for two good family breakfasts served with bacon and maple syrup
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