Updated: Oct 31, 2019
Until now, my daughters were denied the joy of eating the pancakes. Their tummies do not tolerate egg since their birth. I have tried alternatives with mixed results. Close but not close enough. However, I think we finally found great match. Thanks to Michelle from @plantandsprout we had delightful breakfast, pancakes with cheeky pecan ice-cream, blueberries and raspberries. Very simple to bake too.
Ingredients (eats 3-4):
180g (2 cups) gluten-free oats
280ml (2 cups) water
1 ripe banana
1 tsp gluten-free baking powder
1/2 tsp lemon
pinch of salt
Fillings:blueberries, raspberries, ice-cream, peanut-butter...(simply anything you like in your pancakes)
Blend the ingredients (apart from fillings) in the food processor and set to sit for about 10 mins. Preheat your pan on medium to high heat (I have found that they bake better on max heat on electric cooker and I oil the pan gently with olive oil using kitchen towel first so the batter doesn't stick). Flip the pancakes when bubbles are formed and pancakes nicely slide on the frying pan. Fill with anything you fancy and enjoy...