Savoury Pancakes

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Our Gluten Free Savoury Pancakes are on the all day breakfast menu! Roll them or fold them full of your favourite fillings.

Dairy Free

Makes 8

Ingredients

75g Anything But Ordinary Plain Flour

20g Arrowroot

½ level teaspoon psyllium husk powder

½ teaspoons baking powder

⅛ teaspoon salt

2 eggs

250ml almond milk

1 teaspoon apple cider vinegar

½ teaspoon golden flaxmeal

Method

Put the Anything But Ordinary Plain Flour, Arrowroot, psyllium husk powder, baking powder, salt, eggs, almond milk and apple cider vinegar in a blender and mix until a smooth batter. Stir through the flaxmeal by hand until it’s mixed in well.

Cover and put in the fridge for 30 minutes.

Heat a fry pan or cast iron skillet and grease well (or the pancakes will stick). Pour in about a quarter of a cup of batter and using the back of a large spoon quickly swirl out to a 15cm/6inch circle.

Cook over medium heat and flip when bubbles appear. When cooked through remove pancake and place on a plate. Continue until all the batter is used and you have 8 pancakes.

If not eating straight away, cover with a cloth until completely cool, then store covered in the fridge until using. Best eaten within a day of making.