I know I’m a little late but pancake day is a week-long thing anyway right!? There was a time when I thought I wouldn’t be able to indulge in days such as these but that was of course before I got less lazy and more creative with food. There are infact so many ways you can make pancakes other than the traditional way! Who would have thought you can, in actual fact NOT use eggs or milk! and in some methods not even flour! Here are two of my favourite ways (both include flour- GF of course) great for gluten-free, lactose free lifestyles and even one without egg!
So firstly – this is a quick and simple one you can make in your nutri-bullet. I believe I have posted this one before. So excuse the repost but it really is delicious!
Secondly – this one is the magic pancake! No eggs, no milk involved and still an incredibly fluffy result and you wouldn’t even tell it apart from a normal pancake. Now, I like to make the big scotch pancakes but you can add more of the water if you prefer thinner, crepe like pancakes.
1 cup of gluten free flour – self raising
1 mashed banana
1 tablespoon of baking powder
Pinch of salt
Mix the flour and the baking powder together. Add the mashed banana and salt, mix and slowly add in water to preference, depending on how thick you want your pancakes, your batter will have to be yoghurt thick for scotch pancakes. Flip and enjoy!
Top with whatever naughty or nice treats you wish and ….
Happy pancake WEEK!
After much longing for carrot cake with my weekend coffee and failing to find any gluten free versions (like anywhere) I finally decided to make one myself! What is with every coffee shop only offering gluten free brownies for GFs like us! Anyway if like me you have zero self control around cake or anything sweet, you may want to give away slices to friends/neighbours/anybody – because I literally devoured 80% of mine!
225g of gluten free flour
125g soft brown sugar
125ml sunflower oil
1 tablespoon cinnamon
1 table spoon ground ginger
125g grated carrot
Handful of sultanas
1 diced Apple (small)
1 orange – zest and juice of
200g cream cheese
Zest of half and Orange
100g icing sugar
75g unsalted butter
Put all the cake ingredients into a bowl and mix – grease a cake tin and sprinkle a little brown sugar into the tin. Bake at 190 for 35 mins.
Meanwhile combine the cream cheese,butter and icing sugar and place in the fridge until cake is baked and cooled.
– leave to cool then top with the combined cheese frosting mixture and decorate with walnuts.
Personally I cut my cake in half long ways and placed frosting inbetween the two halves so there was a middle layer of cream cheese also as I found it made the cake more noise because gluten free cakes tend to dry out quicker.