Vegan and Gluten Free Pancakes

This batter makes light, fluffy, and delicious pancakes. This usually makes 12-14 pancakes, enough for a few days breakfast.

I often have them for breakfast with some honey (or maple syrup if I’m feeling decedent), and bacon cooked until it is uber crispy.

They are also fabulous toasted, and a little vegan butter spread over the sill warm fluffy disks.

They don’t tend to last longer than a few days, and of course go harder the longer they are left. More reason to eat them all while frying (as I often do).

Ingredients

  • 170 g self-raising, gluten free flour

  • 3 tablespoons white sugar

  • 2 teaspoons baking powder

  • 1 teaspoon of vanilla

  • 1 teaspoon salt

  • 200 ml water

  • 1 tablespoon oil (for frying)

Directions

  • Fill a jug with the water required.

  • Put the flour, sugar, baking powder, and salt into the jug.

  • Whisk just until blended; mixture will be lumpy; this is what we want.

  • Heat a lightly oiled griddle over medium-high heat.

  • Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side.

  • Repeat with remaining batter.