Liam decided he wanted to cook this morning and had a whole bunch of ingredients out on the bench. Including, cheese, chocolate, eggs, flour, maple syrup and almond milk. “I want to make a cheesey, chocolatey, little pancake” he said. “I’m not sure about the feta and chocolate together, but we could make little pikelets with melted chocolate” I replied, “oh, but there is loads of sugar in pikelets” I muttered. “No problem, we can use maple syrup instead of sugar” he said. And so this recipe was born. A slightly sweeter, thicker pancake mix, with baking powder so that it would rise, and it worked really well.
- 1 cup (250ml) gluten free flour
- 1 tsp baking powder
- 2 Tbsp maple syrup
- 1 egg
- 180ml almond milk
- pinch of salt
- a little water
- Add all ingredients into a bowl and mix well
- Add a little water to get a thick batter, but one that can be spooned into the pan (about 50ml depending on your flour).
- Heat a frying pan on a moderate heat (induction 6).
- Place a desert size scoop of batter into the pan. Spread it a little to have the batter an even thickness of approx 1/2cm thick.
- Cook all the batter in batches and serve warm with melted chocolate, honey, jam and coconut yoghurt, or other toppings of your choice