Pancakes aren't just for pancake day! This egg, gluten free and diary free version can be enjoyed any day of the week (but mostly by me on the weekends!). Perfect for us PCOS ladies because they don't include nasties like gluten or dairy that can cause our bodies to go haywire.
Very quick and easy to make. I hope you enjoy :)
- 125g gluten-free plain flour
- Egg replacer, equivalent to 1 whole egg
- 250ml coconut milk
- Sunflower oil for frying
- Agave syrup and blueberries to serve
Put the flour in a bowl and make a well in the centre. Pour in the egg replacer and a quarter of the coconut milk. Use an electric whisk to thoroughly combine the mixture, 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.
Heat the oil in a non stick pan and when hot pour a small thin layer of the mixture into the pan and swirl around to coat the base. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Carry on this process until you have used up all of the mixture. You can keep the pancakes warm in the oven by covering them with foil as you go along.
- Serve with agave syrup and a sprinkling of blueberries.