Thick, fluffy pancakes which are spongy and moist, light and perfect for breakfast (or any other time of day). This recipe is gluten free, dairy free and can be vegan too if you want to replace the egg.
I know how this must look. But really, I do cook things that aren’t pancakes, honestly I do! It’s just that I have always leaned towards sweet rather than savoury, especially when cooking. Another thing is that I always loved pancake day – when I was little I’m sure I could eat 10 in one sitting and couldn’t understand why they were restricted to only one day a year! Since working out I can eat whatever I please (why not eat dessert first?), pancakes have increased in frequency to at least once a month.
When I found out I needed to go gluten free, I really missed cake. I stopped baking altogether for a while, then gradually worked out how to bake without gluten. Specialty flours were called for, and not only were they expensive, they were super dry and generally resulted in a crumbly texture. Crumbly pancakes do not work -they would break like a soggy cracker and dissolve into a disappointing sandy yuk in the mouth.
The pre-Thailand gluten free pancake attempts were so awful I just admitted defeat. Until I saw traditional Thai desserts made with tapioca flour. These desserts were jelly-like and chewy, with a stickiness that no other flour could match. And best of all, the flours commonly found in Thailand are gluten free and cheap! This re-ignited my pancake ambitions and now I enjoy perfect pancakes whenever I like. The real test is Mr – he can eat wheat, so when he says something is good, he doesn’t mean it’s nice for a gluten free recipe, he means it’s good and he doesn’t care what it’s made of. (It’s easy to tell because if it’s bad he spits it out and makes a face like I’ve just tried to poison him)!
Anyway, here’s the recipe for fluffy, thick American pancakes which turn out right everytime – I hope you enjoy them as much as I do!
- 1 egg
- 60 ml coconut milk
- 30g ground almonds
- 30g Tapioca flour
- 10g Potato starch
- 1 tsp baking powder
- beat the egg, add coconut milk and combine
- add ground almonds and combine
- add tapioca, potato starch and baking powder and combine
- let stand for 10 minutes (if somewhere hot pop into the fridge)
- heat a frying pan to medium, oil with coconut oil
- stir mixture through, using a ladle add to the pan to create 4" rounds
- fry until golden brown, flip and fry other side
- Options - add mashed banana, blueberries or choc chips to the batter prior to letting the mixture stand. Serve right away!
- Mixed batter will last in the fridge overnight.