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Thursday, 6 October 2016


Today is the last day of the school holidays here in New Zealand.  We have read together, gardened together, been up several times during the night together with L. and E. who have slept terribly due to sickness, seen some friends and made a lot of pancakes.

We bought a cast iron skillet a couple of weeks ago and it has quickly become my favourite item in our kitchen (equal with our food processor). One of the main reasons we bought it was because L. is very prone to becoming iron deficient and cooking with cast iron fortifies the food that is cooked in it with iron. I have developed a new pancake recipe we have been using which is both dairy and gluten free. The secret to making these pancakes light and fluffy is to use two eggs and sieve the dry ingredients twice.

300g plain gluten free flour blend
1 teaspoon baking powder
2 teaspoon cinnamon
1 pinch of salt
2 free range eggs
3 tablespoons honey 
3 tablespoons coconut oil
2 teaspoon vanilla extract
1-1 1/2 cups of Almond Coconut milk (We use 'So Good')

1. Preheat your skillet or frying pan on the lowest heat.
2. Sieve the dry ingredients into a bowl.
3. Repeat step 2.
4. Melt the coconut oil and then in a separate bowl, using an electric beater, mix in 1 cup of the milk and the rest of the wet ingredients.
5. Add the wet ingredients to the dry ingredients and beat together with electric beaters until all mixed together.  You will end up with quite a thick mixture.  Add a little more milk and mix with a large metal spoon again until you have a consistency you are happy with.
6. This mixture thickens as it stands, so you may need add more of the milk to the batter while you cook the pancakes. Cook the pancakes until little bubbles/holes appear in the mixture and then flip them over. Serve with your favourite toppings. These also freeze well in case you don't manage them all in one sitting.

Hope you enjoy them as much as we do x

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