Comments on: Egg Free Pancakes

By: Lisa

Lisa — Fri, 05 Feb 2010 22:00:52 +0000

I had a bit of a play and have found I like the mixture made as follows:-
600-700 mls sparkling water
300g self raising flour
a knob of stork butter (dairy free pastry butter)

and add the following to taste, sugar, I think I probably used about 1/4 cup of granulated and about 1tsp of vanilla essence.

By: Miranda

Miranda — Mon, 11 Jan 2010 11:18:03 +0000

Hello Lisa really glad you liked them they are a favourite recipe of mine that came from an experiment. Thanks for the feedback good to know people are enjoying them!

By: Lisa

Lisa — Mon, 11 Jan 2010 10:37:09 +0000

I was so excited how easy this recipe is i went and made some without checking that we had lemon so had them with a variety of different toppings instead, my fave was definately chopped apple&cinnamon with a little sugar and all-spice-yummy! Thank you very much even my Dad who has no intolerances loved these

By: Claire McAuley

Claire McAuley — Mon, 13 Jul 2009 13:18:32 +0000

Miranda whipped up a batch of these for us on Sunday morning and they were very good. It amazes me that they work so well with just flour and sparkling water. We tried a variety of different toppings with the overall winner being the twist on a classic lemon and agave nectar. So simple and easy to make, versatile too adapting to suit both savoury and sweet toppings.

By: Miranda

Miranda — Mon, 13 Jul 2009 07:14:29 +0000

I tried another batch of these gram and buckwheat gluten free pancakes, at the weekend for Sunday breakfast treat. So easy I even made them by eye. My favourite topping so far: few slices of banana, spoon of soya yoghurt and a sprinkle of cocoa.

By: Claire McAuley

Claire McAuley — Tue, 30 Jun 2009 10:33:26 +0000

I can feel the excitement oozing out of you from here, hehe! I’m definitely going to give these a go – sounds so simple and they look really good. I actually can’t believe it hadn’t dawned on us to use sparkling water before. Fussy Foodie high 5 to you )