Savoury Pancakes
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.