3 Ingredient Pancakes

Hi everyone! If you are a coeliac or have an food intolerance that makes it really hard to eat basic meals such as pancakes, it can be really hard sometimes to know what to cook if you want to brunch and you don’t know which ingredients to substitute to make pancakes. You’ll find loads of recipes with a ton of ingredients with weird names that you have never heard of, and nothing will ever taste as good as the pancakes your mum made you on a sunday morning. I now present to you, the miracle life-saving recipe. Beware, if you do make these pancakes, make a whole lot more than usual because I’m telling you, you won’t be able to stop until the stack is finished and your plate is wiped clean.

Ingredients:

- 3 eggs

- 2 ½ cups of all purpose gluten-free flour

- 3 ½ cups of dairy-free milk, I use almond or coconut

- 1 tbsp agave syrup

The milk and flour quantities are very variable so don’t hesitate to alter the recipe a bit to get a more desirable consistency.  

Step 1: In a large bowl, break the eggs.

Step 2: Add your flour and half of your milk.

Step 3: Mix and progressively add more milk until you have reached your desired consistency. I also add agave syrup to sweeten my batter but this is optional.

Step 4: Using a ladle, scoop the batter and pour it evenly into your pan. Use the back of the ladle to smooth out the batter and make round pancakes. Once the batter seems cooked, flip your pancake over.

Enjoy with a drizzle of maple syrup!