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Allergy Friendly Pancake Day
Whether you or a member of your family is allergic to gluten, dairy products, or eggs, you don't have to miss out on Pancake Day because this recipe caters to practically all dietary requirements.
These 6 small vegan pancakes are made with just a few basic substitutions.
Dairy, egg and gluten-free pancake recipe
Ingredients
125g plain flour
250ml hemp or coconut milk
Sunflower or rice bran oil, for frying
Orange segments and agave syrup, to serve (optional)
Method
1. Put the flour in a bowl and make a well in the centre. Pour in the Orgran egg replacer and a quarter of the milk.
2. Use an electric whisk to combine the mixture thoroughly, then beat in another quarter of the milk. Once lump-free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
3. Heat a small non-stick frying pan with a splash of oil. When hot pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer.
4. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more oil to the frying pan as necessary.
5. Serve with an orange wedge and a drizzle of agave syrup or filling of your choice. This mixture keeps for a few days if you store it covered in the fridge, simply give it a good whisk before using.
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For further information, please visit our Food Allergy Claims or Food Allergy Compensation Claims Guide pages.
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