Fluffy Pancakes

Pancake Day calls for a stack of light and fluffy pancakes. These are quick to make with simple ingredients and cook up soft and golden. We topped ours with coconut yoghurt and a homemade blueberry compote.

@honeyhouselondon

Ingredients:

• (Makes 4 pancakes) 

• 90g gluten free flour

• 1 tbsp arrowroot powder or cornflour

• 1½ tsp baking powder

• 2 tbsp maple syrup

• 1 tsp apple cider vinegar

• 120ml dairy free milk

• 2 tbsp extra virgin olive oil

• Coconut oil 

Instructions:

1. Preheat the pan. Heat a frying pan over low heat. Add coconut oil as needed. 

2. Mix the dry ingredients. In a large bowl whisk together the flour, arrowroot powder (or cornflour) and baking powder.

3. Add the wet ingredients. Stir in the maple syrup, apple cider vinegar, dairy free milk and extra virgin olive oil. Mix until smooth.

4. Cook the pancakes. Pour about ¼ cup of batter onto the pan. Cook for 20 to 30 seconds or until bubbles form on the surface then flip. Cook for another 20 to 30 seconds until golden.

5. Repeat with the remaining batter.

6. Serve and enjoy. We topped ours with coconut yoghurt and a blueberry compote but feel free to get creative.