I am so excited I have just eaten my first egg free pancake way to fast, got a bit over excited at the tastiness of it all. Seriously tasty, great texture (like a pancake) and so easy. I served mine with some fresh strawberries (first from my veggie patch), sprinkle of coconut and some linseed. I then tried a cheeky second one, as they were only small (that’s what I am telling myself), which I served with a squeeze of lemon and a dash of Agave Nectar mmmm I was in heaven. So so good you just have to give these a try, I might have a savoury version later for my dinner as I have loads of batter left – cant wait.
Egg free pancake ingredients:
600-700mls (1-11⁄4pts) sparkling water / appletiser
300g (11oz) gluten free flour
NB I used combo of buckwheat flour and gram flour
Egg Free Pancakes recipe:
Sift the flour into a bowl, then whisk in the sparkling water. I used appletiser for my recipe as I didn’t have any sparkling water in, a bit naughty when avoiding sugar as its high grape juice, but it worked a treat. If required add more liquid to thin down the batter ready for cooking. I used a few spoons of soya milk here rather than more appletiser.
In a non stick pan heat a small amount of oil, when hot add a few spoons of the batter and gently move the pan to spread the mixture evenly and thinly over the pan. Cook the pancake until brown , then toss the pancake to cook on the other side.
That’s it gluten and egg free pancakes done.