British pancakes (gluten free, refined sugar free, suitable for vegans and low fodmap)

Pancake day is almost here and this is a recipe that I use time and time again throughout the year. It’s quick, fool proof and tastes just as good as the original so anyone with allergies needn’t miss out on the simple joy of these thin and delicious pancakes.

NOTE: If fluffy American style pancakes are more your thing, find my recipe for those here.

Recipe: British Pancakes (makes 6)

Ingredients:

1 cup gluten free flour e.g Gluten free plain flour, buckwheat. Spelt flour works beautifully for a non gluten free option.

1 1/4 cup plant based milk (I use rude health almond drink)

1 tablespoon flaxseed

2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste

1 tablespoon maple syrup

Pinch of salt

Coconut oil for frying

Method:

Whisk all the ingredients together until the batter is lump free and beautifully smooth.

Put a non stick frying pan over a medium heat.

Add a little coconut oil to the pan, then using a piece of kitchen roll, make sure the whole pan is coated in the coconut oil. Take the pan off the heat and add a small ladle full of the batter into it. Swirl it around the pan so the batter is evenly distributed, pop it back on the heat and cook through until you see little bubbles forming in the middle and the batter is cooked round the edges. Get your flip on and cook for a couple of minutes on the other side. Transfer to a plate and repeat with the rest of the batter.

Keep it traditional and serve with lemon and sugar, or spread with lashings of homemade Nutella or blueberry chia jam, vanilla coyo and serve with fresh berries.