Pancake day is almost here and I didn’t want to have to miss out! I have tried so many different recipes on this dairy & soya free journey I am on and these pancakes have to rank as one of the best! Honestly I am not even normally the biggest fan of pancakes but I devoured the whole lot (ok I didn’t manage all 8, but I wanted to!).
I don’t want to be spending a long time making anything so all of the recipes I share will always be nice and easy, things you can whip up quickly. This is such a simple recipe and is perfect for kids to use too. Now obviously it is me on the dairy free diet but if you have a weaning baby then these would be a perfect soft food and they could also be adapted to include a small amount of dairy when you begin the milk ladder!
Dairy & Soya Free Pancakes
This recipe makes 8 pancakes the size of the palm of your hand. You could make them bigger to be more like a traditional pancake but I love how light and fluffy they are at this size.
What you’ll need
– 100g plain flour (or 1 cup)
– 1 tbsp sugar
– 1 tbsp baking powder
– 1 pinch salt
– 1 pinch cinnamon
– 1 large egg
– 2 tbsp oil
– 1 tsp vanilla essence
– 150ml rice milk (or 3/4 cup)
First you need to combine the dry ingredients in a bowl, you can sieve the flour but I’ll be honest I never bother!
Once you’ve done that you can crack the egg and add the oil and vanilla essence. Give it a quick mix to combine and then slowly add the milk, whisking as you go. It gives quite a thick mixture but that is perfect.
Once you have a smooth mixture it is time to get cooking! Add a small amount of oil to a pan and bring up to heat. Like I said, it is totally up to you the size you go for but if you add just over a tablespoon of mixture then you’ll get a nice size to make a stack. Cook for a minute on each side on a medium heat and voila!
I do love a sweet pancake so I smothered mine in golden syrup – best pancakes ever!