Pancakes
Quick and easy, egg-free pancake recipe.
Gather
- 200 g plain flour gluten free if required
- 2 teaspoons baking powder
- 2 teaspoons ground linseeds
- 400 ml milk we used unsweetened carton coconut
Prepare
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Throw everything in a blender jug and blend until evenly combined.
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Smear a smidge of oil on a non-stick pan and heat until hot.
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Pour some of the batter in the pan and swirl around gently to get a round shape.
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Allow to cook until bubbles form (don't be tempted to press the pancake down). Flip over and allow to cook on the other side (the second side needs less time).
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Repeat with the remaining batter.
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Either eat as they are cooked, or stack on a plate in the oven (on a low heat) until ready to serve.
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Add your toppings and enjoy!
Tips & Storage
- If you don't have linseeds, you can use ground chia instead, or just omit them completely (the batter will just be a bit thinner).
- The batter will thicken on standing.
- Make flavoured pancakes by adding a dash of spice or essence - try cinnamon, ginger, vanilla, coffee or add a tablespoon of cocoa powder.
- Pancakes can be stored in the fridge for up to three days then reheated in a pan or the toaster.
- Eat them one-by-one or create a pancake stack.
- Layer with fruits, nut butters, jams, yogurt, cream, even ice-cream!
- Drizzle with chocolate, syrups, compote or cream.
- Sprinkle with extra fruits, nuts or chocolate.
