Ken’s Gluten & Dairy Free Cinnamon Pancakes
Just because you’re coeliac or have a dairy intolerance doesn’t mean you can’t enjoy a good pancake on Pancake Tuesday. I’ve been making these for months now, largely due to the presence of Mrs Any Given Food-to-be’s little sister when she stays over, but as a Sunday breakfast or a quick alternative tea, they’re delicious.
Feel free to adjust quantities of flour, eggs and milk to your own liking or to get a consistency or thickness you prefer.
What You’ll Need
- 6 heaped tablespoons of Odlum’s tritamyl self-raising flour, sieved (removes lumps in final mix)
- 2 medium eggs
- 300ml soya milk
- 1tbsp ground cinnamon
- 1 measuring jug
- 1 good quality non-stick frying pan
- 1 plastic spatula
Add all ingredients to a large mixing bowl and get to mixing. If you’re using a handblender to mix, give it 2 or 3 minutes on a low setting until you’ve got a lovely pale golden batter.
At this stage, add your tablespoon of cinnamon powder to the mix and continue to blend until completely absorbed. This will darken the colour of your pancake batter slightly.
Transfer mix (or part of) to the measuring jug, we’ll use this to pour onto the pan.
Heat your frying pan on a high heat for a minute or so, no oil or butter needed.
Pour some of the mix to the pan, taking care to spread the mix around the pan while you pour. The tritamyl flour in the batter tends to mean the pancakes will take a little longer to cook. On average I find I will need to give 2-3 minutes maximum per pancake on the pan.
Leave the pancake on the pan until the top side (what you can see) appears to bubble and the batter begins to dry out. Using the spatula, lift the pancake around the edges and when it’s free from the pan, flip it over to cook the other side. Personally, I like my pancakes on the thin side. Making your mix stretch as far as it can on the pan will result in a thinner pancake and reduce cooking time.
With the pancake cooked to your liking, it’s time to take it off the pan and make with your toppings. If you’re feeling really indulgent, I suggest 3-4 squares of gluten and dairy free chocolate, cut and added to the pancake while still on the pan. When you’re cooking the other side of the pancake, allow the chocolate to sit on the top, cooked, side and when the chocolate begins to melt with the heat, spread it around with a spoon or knife before transferring from pan to plate.
Give it a try and let me know how you get on.