Sooo it’s Pancake Day, and you want thick and fluffy pancakes. Here you go!
- 2 Cups of gluten-free oat flour – I bought ready made oat flour. But you can also grind up rolled oats in your coffee bean grinder or food processor.
- 1 tablespoon of coconut sugar (optional)
- 2 teaspoons of baking powder
- A pinch of fine sea salt
- 2 large eggs
- 1 – 2 cups of milk – to make batter of pouring consistency (I used coconut milk – dried mixed up with water)
- Squeeze of lemon juice
- Nutmeg, cinnamon or vanilla (optional)
- Coconut oil for frying
The simplest thing is to throw it all into a high speed blender (what I did) or a food processor or mix the dry ingredients by hand, then the wet ingredients and then mix all together.
Put some coconut oil (it will be solid, so about half a thumbs-worth. You will need to add more as you go) into a frying pan. Let it heat up, then pour some batter into the frying pan. Cover the whole base if you want a big pancake, or half that for a smaller one.
This amount will make five huge thick and puffy pancakes or 10 smaller ones. I went with the five.
Serve with yoghurt (I used Nush almond/dairy-free), Cham or jam, peanut butter (of course, only if you eat pb) or any other nut butter or other additions that take your fancy.