After walking past it for weeks, I finally bought myself a non-stick pancake pan the other day. Good thing too since two days later, they were gone off the shelf.
Its inaugural use was actually for an omelette while I was sick and avoiding sugar, but today they served their true purpose - and what a grand and far easier purpose it was!
Gluten-free Scotch pancakes
Ingredients:
- 240ml potato starch
- 5ml hemp protein powder
- 5ml cocoa powder
- 125ml buttermilk
- 1 large egg
- 0.5ml bicarbonate of soda
- 0.5ml creme of tartar
- coconut oil (for the pan/griddle)
- For the variation: coconut flakes and agave syrup
1. Mix the ingredients together very lightly...
really, just enought to get rid of any flour lumps.
2. Oil the non-stick pan lightly and pour the desired
amount of batter into the pan on medium heat.
3. When it bubbles on the top, it is ready for flipping over,
and then it just needs about 30 - 40 seconds depending on the heat.
4. Variation: Once the batter has been poured into the pan,
sprinkle the batter with coconut flakes and drizzle with agave syrup.
Once flipped, watch it carefully else the coconut/agave will burn.
5. Enjoy with the jam/fruit preserve/syrup of your choice.
These aren't the prettiest looking pancakes but they shape well, they're quick to make and they sure do taste nice!
really, just enought to get rid of any flour lumps.
2. Oil the non-stick pan lightly and pour the desired
amount of batter into the pan on medium heat.
3. When it bubbles on the top, it is ready for flipping over,
and then it just needs about 30 - 40 seconds depending on the heat.
4. Variation: Once the batter has been poured into the pan,
sprinkle the batter with coconut flakes and drizzle with agave syrup.
Once flipped, watch it carefully else the coconut/agave will burn.
5. Enjoy with the jam/fruit preserve/syrup of your choice.
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