Can I have a heart pancake please, Mummy? Introducing Kai’s Allergy Friendly Perfect Pancakes

Kai's perfect pancakesThese Allergy Friendly Perfect Pancakes are much too delicious for Kai to share.

They are his most requested breakfast.  He excitedly grabs the cookie cutter out of the draw and waits for the first hot pancake to be flipped out onto his plate. While he is not looking, I gobble one up. Delicious!

If he is feeling generous he lets me have a serve. Then he watches with bewilderment as I ‘destroy’ my pancakes with scrumptious mixed berries and generously drizzle pure maple syrup over them. Divine!

This gluten free recipe is quick and easy to make. You can choose either the hand mix method using flours, or a Thermomix method using whole grains and seeds.

These nutritious and delicious pancakes have no added gums or starches and they are rice free, and of course free of the top 8 allergens.

 

Kai’s Perfect Pancakes (Hand mix method) – Gluten free, vegan pancakes, free of added starch

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy

Ingredients

Dry ingredients

  • 60g (2.1oz) Coconut flour
  • 50g (1.8oz) Buckwheat flour
  • 50g (1.8oz) Sorghum flour
  • 1 teaspoon Bicarbonate of soda
  • 1.5 teaspoons Cream of Tartar
  • 1 pinch Salt

Wet ingredients

  • 1.5 Pureed pears or apples or 3/4 Cup apple sauce
  • 100g (3.5fl.oz) Pure maple syrup
  • 60g (2.1fl.oz) Oil (e.g., Melted coconut oil, sunflower oil, canola oil)
  • 1 teaspoon Apple cider vinegar
  • 1 Vanilla bean, seeds of
  • 300ml Milk of choice (e.g. rice milk) or water

Directions

Step 1. Combine dry ingredients in a bowl. Set aside.
Step 2. Mix wet ingredients in a separate bowl and gradually add the dry ingredients, stirring constantly to combine.
Step 3. For a thinner pancake add another 50ml of milk or water and mix thoroughly.
Step 4. Preheat a large non-stick frying pan over medium heap with a dollop of safe margarine (e.g., nuttlex). Pour tablespoon sized amounts of batter into the frying pan and shake the pan a little to allow the batter to spread thinly.
Step 5. Flip the pancakes once bubbles burst across the surface. Fry on the other side for a further three minutes or until cooked through.
Step 6. Enjoy with a generous helping of berry compote or fresh fruit, with a drizzling of pure maple syrup. Perfect!

Note

These nutritious and delicious pancakes have no added gums or starches and they are rice free, and of course free of the top 8 allergens.

Kai’s Perfect Pancakes (Thermomix or Food Processor Method) – Gluten free, vegan pancakes with no added starch

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
These nutritious and delicious pancakes have no added gums or starches and they are rice free, and of course free of the top 8 allergens.

Ingredients

Dry ingredients

  • 50g (1.8oz) Buckwheat seeds
  • 1 pinch Rock salt
  • 60g (2.1oz) Coconut flour
  • 50g (1.8oz) Sorghum flour
  • 1 teaspoon Bicarbonate of soda
  • 1.5 teaspoons Cream of tartar

Wet ingredients

  • 1.5 Pears or apples, peeled and cored
  • 1 Vanilla bean, seeds of
  • 100g (3.5fl.oz) Pure maple syrup, honey, or rice bran syrup
  • 60g (2.1fl.oz) Oil (e.g. Melted coconut oil, sunflower oil, canola oil)
  • 1 teaspoon Apple cider vinegar
  • 300g (300ml) Milk of choice (rice milk)

Directions

Step 1. Place buckwheat and rock salt into Thermomix (TM) bowl. Mill for 1 minute 30 seconds, speed 9.
Step 2. Add sorghum, coconut, bicarbonate of soda and cream of tartar and mix for 15 seconds, speed 4. Tip dry mixture into a separate bowl.
Step 3. Put pear or apple, vanilla seeds, maple syrup, oil and vinegar into TM bowl. Puree for 15 seconds, speed 9. Scrape down the sides of the bowl and puree for a further 10 seconds before adding the milk. Then blend for 10 seconds, speed 4.
Step 4. Set TM to speed 3 and gradually add the flour mixture to the liquid. Mix until combined (20-30 seconds). For thinner pancakes, add 50ml more milk or water and mix for a further 10 seconds.
Step 5. Preheat a large non-stick frying pan over medium heat with a dollop of safe margarine (e.g., nuttlex). Pour tablespoon sized amounts of batter into the frying pan and shake the pan a little to allow the batter to spread thinly.
Step 6. Flip the pancakes once bubbles burst across the surface. Fry on the other side for a further three minutes or until cooked through.
Step 7. Enjoy with a generous helping of berry compote or fresh fruit, with a drizzling of pure maple syrup. Perfect!

 

 

March 16, 2014 Permalink
Categories: Recipes Tags: , , , , , , , , , , ,

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