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Happy Pancake Day
4th Mar, 2014

Ingredients

  • Gluten-free pancakes with pecans
  • 2 eggs
  • 150ml rice milk
  • 150g rice flour
  • 1 tsp baking powder
  • 1 tbsp honey
  • 1 pinch salt
  • Gluten-free pancakes with banana and chocolate
  • Same batter ingredients as above
  • 1 banana
  • 1 handful vegan chocolate chips
  • 100g vegan chocolate
  • We recommend using Montezumas Vegan Dark chocolate

Equipment required:

Gluten-free pancakes with pecans

To make: beat the eggs and add in the milk, mix well with a whisk and then sift in the flour and baking powder gradually, making sure to vigorously whisk the mixture so that it is not lumpy. Continue to whisk until smooth, then add in the honey and salt. Leave to rest for 10 minutes.

While the batter is resting, gently crush the pecans either in a pestle and mortar or place them in a plastic bag and break them up using a rolling pin. Then tip them into a bowl and add in a tbsp. of honey, combine well and then spread them on top of a lined baking tray and bake in the oven for 12 minutes until golden. Remove from the oven and leave to cool and crunch up!

Add a drop of oil to a small non-stick frying pan and pour in a small ladle full of the batter. Cook for 1 minute on each side.

Serve the pancakes with a spoonful of the crunchy honey pecans.

 

Gluten-free pancakes with banana and chocolate

To make: using the previous recipe, make the batter and add in half a finely diced banana and a handful of vegan chocolate chips, mix well and leave the batter to rest for 10 minutes.

Place the chocolate in a heat proof bowl and melt, on a low heat, in the microwave.

Add a drop of oil to a small non-stick frying pan and pour in a small ladle full of the batter. Cook for 1 minute on each side. Top with freshly sliced banana and melted chocolate. 


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