Pancake day, brunches, lunches, snacks and picnics are a great time to serve American Style Pancakes.

And that means it’s time to dig out the pancake recipe – get the frying pans at the ready it’s time to practice your pancake flipping action!

Originally, pancakes were made to use up the flour, sugar and milk left in the cupboards before Lent begins…. Now we just keep up the tradition because pancakes are just SO good!

Today we are bringing you a non-traditional pancake recipe for pancake day. We wanted substantial and filling pancakes, which are of course allergy safe. Our pancake recipe is gluten free, nut free, paleo and dairy free!

This recipe was developed when Nina was at university. These  American style pancakes turned out so well, the recipe was adopted by her friends and housemates as their go to pancake recipe – even though they didn’t all have allergies! They even fed their friends with this recipe!

This recipe is so easy that any body can make it with even limited utensils. (Nina started off using a saucepan and fork to mix the batter because there wasn’t any baking equipment you would have wanted to use…ahhh students..!)

These pancakes are incredibly versatile; eat them hot or cold, use them to make sandwiches, savoury or sweet. Once you start making you won’t want to stop.

So all you need to do is:

Gluten free nut free paleo american pancake recipe for sweet and savoury toppings

American Style Pancake Recipe – Gluten Free, Nut Free, Paleo, Dairy Free

Ingredients:

  • 3 eggs
  • 1 mashed banana
  • 1/4 tsp vanilla extract
  • 3 tbsp milk your choice (dairy/coconut/soya/rice/oat milks etc)
  • 1 tbsp honey/agave syrup
  • 50g desiccated coconut
  • 50g rice flour
  • 1/4 tsp gluten free baking powder
  • fat for frying: coconut oil/butter etc
  • Optional: sprinkling of ground nutmeg and cinnamon

Method:

  1. Whisk the eggs, mashed banana, vanilla extract, milk and honey together until fully incorporated. (Hand whisk approx 3mins, electric whisk (high) approx 1-2mins.)
  2. Add the desiccated coconut, rice flour baking powder and ground nutmeg and cinnamon, if using, to the bowl and mix until fully incorporated.
  3. Heat your chosen fat in a frying pan on a high heat. To check your pan is ready, take half a teaspoon of your pancake batter and drop it into your frying pan. If it sizzles straight away then your pan is ready.
  4. When your pan is ready, spoon a table spoon of batter into your pan. Use the back of the spoon to spread the batter out. Cook until the underside is slightly browned. You will see air bubbles come up to the surfaces, the edge will brown slightly and it should move around the pan easily. Should take approximately 3-4 mins. Use a spatula to to lift the pancake up to check.
  5. Once the first side is done. Flip it over and cook the other side. It will take slightly shorter time, 2-3 mins. Add more fat if you need it. Once the second side is cooked, put aside on a plate while you make the rest.
  6. repeat steps 3-5 until all the batter is used. Should make 4-6 pancakes.
  7. And voila! A stack of gluten free, wheat free, nut free and paleo friendly pancakes ready to be served your favourite toppings!

We decided on some savoury toppings for a late lunch. What will you decide? Leave a comment or tag us on social media with your pancakes.

 

 

Oh my god, your pancake recipe is amazing! Best pancakes we’ve ever had!! – Alison (anaphylaxis to tree and ground nuts, gluten intolerant)

 

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