Monday, 16 February 2015

Poppy and banana pancakes (dairy-free)

Thin pancakes with poppy seed, no dairy

You will need (makes 20):
175 g plain white flour (Doves Farm Organic)
25 g buckwheat flour
2 large eggs
600 ml plant milk (I used Koko Dairy Free Original + Calcium)
pinch of salt
pinch of ground cinnamon
1 tsp coconut palm sugar (coconut blossom nectar)
pinch of bicarbonate of soda
1/2 tsp baking powder (optional)
2 tbsp sunflower oil
1 heaped tbsp poppy seeds

banana and maple syrup (to serve)

1. Mix the plant milk with the eggs.
2. Combine the dry ingredients: flour, salt, cinnamon, bicarbonate of soda, baking powder (if using), coconut palm sugar, poppy seeds.
3. Add the dry mix to the wet mix in small amounts. Mix well till all the ingredients combine and you get a smooth batter. Add the sunflower oil to the batter. Whisk well. Let it stand for 15 to 20 mins.
4. Heat the pan to medium hot.
5. Brush the pan with (very) little oil and pour in the batter (for my 24 cm pan it is 3/4 ladle, for a 15 cm it would be 1/2 ladle). Swirl the pan to coat evenly with the batter. Wait till the side is done. The edge will come off around the pan, making it easy to turn.
6. When the other side is done too turn the pancake out to a flat plate and cover with another plate to keep the pancake warm till all the batter is used up.
7. Use fillings to your liking. I used thinly sliced banana and a little maple syrup.

Allergy: gluten, egg.

Also try this:
Gluten-free sweet crêpes

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