For us Canadians pancakes are thick, fruit filled, maple syrup covered breakfast food. Crepes are thin, folded into quarters and sprinkled with sugar (or stuffed with a savoury filling and baked). You can imagine my confusion when I moved to England – it still does my head in. I now differentiate by referring to ‘breakfast’ pancakes and pancakes.
These are super simple to make, and great topped with fruit, icing sugar or the traditional lemon juice and sugar. As we’re allergic to dairy and egg everything we bake is ‘vegan’, and as I’ve got a wheat allergy we end up with gluten free alternatives as well!
Free from: Dairy, Eggs, Gluten, Soya, Nuts
1 ¼ cup Gluten Free Plain Flour – I used Dove’s Farm
1 tsp Xanthan Gum
2 tsp Sugar
2 tsp egg replacer plus 4 tbs water
1 to 1 1/2 cups Koko Milk (or any non-dairy). The batter needs to be quite runny - I got different results with different milks and flour blends so you can vary the amount of milk to make a batter that easily spreads across the hot pan.
Whisk the egg replacer and water until frothy
Add in the sugar, Xanthan Gum and Flour
Whisk in the milk until you have a lump free batter
It will be quite runny – this is what you want so you get a thin crepe (okay…pancake).
Heat 1 tbsp dairy free margarine (I use Flora) in a frying pan until hot and sizzling a bit. I use an electric hob and go for 6 (out of 9).
Quickly pour 1/3 cup of batter into the hot frying pan and dip the pan from side to side to let the batter spread.
Cook for a few minutes, then flip onto the other side and cook until light brown.
Serve with lemon and sugar, or strawberries, or blueberries or whipped vegan cream if you wish!
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