Every year, I wish Pancake Day could be extended into a week-long celebration. One day is just not enough to give the humble pancake the attention it really deserves ♥
So, this year, I decided to take the matter into my own hands and declared this week to be ‘Pancake Week’ in our house. There’s at least one other family member that’s extremely happy about this 😉
Fancy joining us?
For last year’s Pancake Day, I posted our recipe for easy Vegan Crepes. I absolutely adore these crepes, and I was so delighted to hear they were a hit with others too.
This year, I decided to go one step further and challenge myself to make a pancake that was not only egg-free and dairy-free, but also gluten-free. And if that wasn’t enough, I specifically wanted to make a crepe-style pancake – one that’s super thin and easy to fold. Oh, and it also had to taste as good (if not better) than ‘regular’ crepes.
I do like a challenge!
This week, I think I cracked it.
The texture of many GF pancakes I’ve tried before has been very different to ‘regular’ pancakes; they’ve been drier, spongier or split when I’ve tried to fold them. This version though, is none of these. The texture is very similar to wheat and egg pancakes; it’s light and very pliable so you can easily add your fillings and fold or roll.
Lil’ L is the pancake connoisseur in our house and he’s declared this gluten-free vegan crepe to not only be “delicious” but just as good as any crepe he’s ever tasted (even rivaling authentic French crepes!) It can’t get much better than that can it?
Makes 4 large pancakes
Hands on time: 20 minutes Cooking time: 10 minutes
Ready in: 20 minutes
1 TBSP golden linseed (flaxseed), ground
3 TBSP warm water
120ml / 4 fl oz / ½ cup soya milk
80ml / 2¾ fl oz / 1/3 cup water
½ TBSP organic rapeseed (canola) oil (or other neutral flavoured oil), plus extra for frying
½ TBSP maple syrup
½ tsp vanilla extract
90g / 3¼ oz / ½ cup & 2 TBSP gluten-free flour mix (I used Doves Plain Gluten-Free Flour mix)
½ tsp baking powder
Pinch of salt
Freshly squeezed lemon juice and sugar
Make the ‘flax egg’ by whisking together the linseed and warm water in a small bowl, then set to one side for a few minutes to gel up.
Meanwhile, whisk together the wet ingredients. Sieve the dry ingredients into the same bowl and whisk to combine. Finally, whisk in the ‘flax egg’. Leave the batter to rest for a few minutes (this can happen while the pan heats up).
Brush the bottom of a large non-stick frying pan (skillet) with oil and pre-heat on medium-high. (I have an electric hob and I pre-heat the pan on 7, then reduce it to 6 to cook the pancakes). You want the pan to be piping hot before you make the pancakes. To check, it’s hot enough, flick some drops of water into the pan. If it sizzles, it’s good to go.
Pour 1/3 cup of batter into the centre of the pan. Leave to cook until the pancake firms up. When the underside is golden brown (about 1½ minutes), carefully loosen the edges using a slotted turner then flip over. Continue cooking for another minute or so, until the second side is browned. Keep warm in a low heat oven while you prepare the remaining pancakes.
Add your favourite toppings and serve.
Products Used in this Recipe (UK Stockists)
Tesco Golden Linseed (to save money, I grind my own seeds in a coffee grinder, but pre-ground / milled flaxseed is widely available too).
Alpro or Tesco UHT Soya Milk
Doves Farm Gluten Free Plain White Flour
Clarks Pure Canadian Maple Syrup
Steenbergs Organic Fairtrade Vanilla Extract
And here comes my favourite part of food photography… the tucking in shot :p
Happy Pancake Week everyone! xx