A pancake mix that is great to have to hand in your cupboard. These pancakes can be knocked up as quick as it takes to make a pot of coffee. They are full of fibre, B vitamins, magnesium and selenium and even make a great base for fritters.
They are perfect as finger food, served with some yogurt for dipping and the grilled peaches all cut in the perfect size for little hands. The pancakes also freeze really well once cooked, to make a perfect quick, tasty and healthy breakfast!
Prep: 5 minutes
Cook: 20-30 minutes
Makes: 1 large jar
What you need:
For the flour mix:
- 1 cup brown rice flour
- 1 cup white rice flour
- 1 cup gluten free oat flour 1 cup buckwheat flour
- 1/3 cup maize flour
- 1 tsp xanthan gum
- 1⁄2 tsp bicarbonate of soda 1 tsp baking powder
- 1⁄4 cup of coconut sugar
For the pancake mix:
- 1 cup of pancake flour mix
- 1 egg
- 1 tbsp coconut oil (or butter)
- 1 cup nut milk of your choice
- 1⁄2 lemon
What to do
Mix all the ingredients for the pancake flour mix in a big bowl and store in a large jar. To make the pancakes, put all the wet ingredients into a big bowl with a squeeze of lemon and beat together. Add 1 cup of flour mix and gently stir until combined. Add more milk if it feels too stiff. Heat a pan until medium hot and brush with coconut oil. Ladle some of the mix into the pan and cook on one side until golden. Flip it over; the second side should take less time than the first. Keep warm in a tea towel until ready to serve, topped with your favourite topping.
Simply cut the peaches in quarters and place on a hot grill pan, for a few minutes on each side, until you get yummy grill marks. Place in a bowl once grilled and add 1 tsp of maple syrup, or to taste.
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