Before we get to the pancakes, how about that gorgeous plate :). Made with love by my 5yo for Mothers Day. So cute – hearts, sun, rain clouds, rain, a flower and our names. Gorgeous plate to serve pancakes on 🙂 We were in a bit of a rush with this one so the photo is blurry~ Argh. But I’ll update it next time I make some.
This is a gluten alert for the non-gluten followers.
But oh my, they are the most delicious fluffiest pancakes ever. I’ve played around with a lot of pancake recipes on here and although the hazelnut pancakes are my favourite, the kids don’t like variations: they just want plain pancakes. Even if you eat animal products, if you’re one to send pikelets in a lunch box with children on any given day, many places are creating no-egg rules these days. And certainly no nuts.
So traditional pikelets are out, and the nut variations are too.
These just got the big ‘thumbs up’ from mr 3, and despite limiting gluten these days, I managed to eat THREE before even offering any. haha! (And now I’m still in recovery…) The original recipe comes from The Healthy Family and Home.
3/4 cups homemade non dairy milk
2 T white vinegar
1 cup wholemeal Atta flour
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon quality salt
1 T chia seeds soaked in 1/4 cup water
2 T coconut oil (melted)
1-2 T agave nectar or rice syrup
Mix the vinegar in with the non dairy milk and set aside for 5 minutes to sour.
Mix the dry ingredients together and stir well.
Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Scoop 1/4 cup measurements on a lightly greased pan.
Cook for 2 – 4 minutes on each side – until golden brown.