Sandra’s Pancakes Pancakes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

PORTIONS: 9

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ORGANIC INGREDIENTS

  • 195 g (1 1/2 cup) all-purpose flour "La Merveilleuse"
  • 45 ml (3 tbsp) cane sugar
  • 15 ml (1 tbsp) baking powder
  • 0,5 ml (1/8 tsp) salt
  • 315 g (1 1/4 cup) plant-based milk substitute *
  • 2 large eggs, beaten (110 g)
  • 45 ml (3 tbsp) light olive oil
  • 10 ml (2 tsp) vanilla extract

PREPARATION

  1. In a large bowl, combine the flour, sugar, baking powder, and salt.
  2. Make a well in the center of the flour and add the milk substitute, eggs, oil, and vanilla.
  3. Beat vigorously using a whisk until the batter is smooth and even.
  4. In a preheated, greased frying pan, pour 85 ml (1/3 cup) of batter in the center. Lightly spread with a spoon to make a round shape, about 15 cm (6 in.) in diameter.
  5. Flip the pancake when the bottom is golden. Cook on low heat to prevent the pancake from burning before it's fully cooked inside.
Recipe Sandra's Pancakes Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This tasty pancake recipe was kindly shared with us by a customer. It will become your new Sunday tradition and will delight young and old alike.

TIP

* If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

VARIATION

You can also make mini-pancakes by cooking 30 ml (2 tbsp) of batter at a time. Children love this format and at brunch the mini pancakes look great.