Prep Time:10 mins
Cook Time:20 mins
These are my take on American buttermilk pancakes, obviously minus the buttermilk & other allergens. Making them FREE to be enjoyed by most and they are darn tasty. Aars calls them small and chubby as the mixture is really light and foamy; they puff up like little pillows as they heat up which I find very gratifying.
- 1¼ C self raising gluten-free flour (I use Doves)
- ½ tsp baking powder
- 2 tsp ground cinnamon* (Aars requests more as we are cinnamon fiends)
- 1 C coconut m!lk yogurt (I use 1 pot of 250g CoYo)
- ½ C m!lk alternative (I use Koko coconut m!lk)
- ½ C apple puree
- ¼ C vegetable oil (I use organic sunflower)
- 2 tsp vanilla extract
In your mixing bowl add all the ingredients in the order above then whisk them together to create an über light and fluffy batter.
Heat up your pan on a low but wide flame, if you need to add some spread to grease it do - we use a stone pan that doesn't need greasing. When the pan is hot dollop your mix in nicely spaced blobs (they expand).
When they start to darken round the edges they are ready to flip, flip them carefully as the mix on top is still wet. The second side takes less time to cook.
Pile them on a plate & add fresh fruit, more coconut m!lk yogurt, maple syrup, cinnamon and sugar... whatever YOU desire. Enjoy 🙂 x
*Aars requests more cinnamon as we are cinnamon fiends! Use however much your family prefers, or swap it for another spice like ginger, or just go for vanilla!