It is Food Allergy Awareness Week 12-18 May so I thought I would share this versatile recipe for these gluten, dairy and egg free pancakes. Pancakes are a favourite breakfast/brunch treat of ours, especially during the school holidays and on long weekends. It’s taken a while to find a good dairy, egg, wheat and nut free recipe and now we’ve found one, it’s getting regular use.
If you don’t have coconut flour, don’t panic, you can leave it out. Coconut flour is quite absorbent, so you’ll need a little less liquid if you’re not using it. Just add the liquid little by little until you have a nice smooth batter and let it rest for ten minutes before using.
Gluten, dairy and egg free pancakes
Thanks to a brilliant suggestion from a mum on the Allergy Support NZ page I’ve just started making these gluten, dairy and egg free pancakes in the oven too. To do this, pour heaped spoonful’s of the mix into a greased 12 cup muffin pan. Bake at 180 degrees for around 10-12 minutes or until they are springy and starting to pull away at the edges.
On Anzac weekend I made this mix into little pikelets in the oven for the kids, while cooking larger ones on the stove tops for us “bigger kids”. Both were served with stewed boysenberries (the last of our last season’s ‘Pick your Own’ stash from the freezer) and sliced banana. You could also add a dollop of whipped coconut cream.
For a bit of fun, swap the blueberries for dairy