By Amy Rankin
Proof that pancakes can be healthy (and still taste delicious)
When I was about 10, my dad’s mother taught me how to make the simplest pancakes with the Number 1 recipe. It’s called “Number 1”, because you only need one portion of each ingredient, so as a 10-year-old, I memorised it and still use it today. However, I’ve tweaked the ingredients so that the recipe suits my gluten-free, dairy-free lifestyle.
Gluten-Free, Dairy-Free Pancake Recipe
– 1 cup of soy milk
– 1 cup of gluten-free cake flour
–1 tsp baking powder
– 1 tbps of oil
1/ Mix all the ingredients together and gently fry dollops of batter in a pan over medium heat.
2/ Serve a stack of flapjacks with fresh fruit (blueberries, strawberries, pomegranate arils) and honey and a sprinkling of cinnamon if you like.