Saturday, December 8, 2012

Allergy free vanilla malt pancake recipe

  • 2 cups Orgran self-raising flour
  • 2 tsp Orgran No Egg
  • 1-2 tbsps sugar (optional)
  • 40g Nuttlex, melted, cooled
  • 2 cups goat’s milk
  • ¼ cup vanilla malt milk mix

  • Sift the flour and No Egg into a bowl.
  • Add the sugar and stir well.
  • Combine Nuttlex, vanilla malt milk mix and goat’s milk.
  • Add the goat’s milk mixture to the flour mixture and whisk to combine.
  • Allow the batter to rest for 10 minutes.
  • Lightly grease a small frying pan and heat to medium.
  • Cook ⅓ cup portions of the batter for 2-3 minutes then turn the pancake and cook on the other side.
  • Repeat with the remaining mixture.
  • Serve pancake stacks with berries and a dusting of icing sugar (approximately a half teaspoon).

  • I found these quite sticky and difficult to manipulate but don't stop about the kitchen like I did, just enjoy the pancake goodness in whatever shape it arrives.

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