Too flip­pin’ good to re­sist

De­li­cious pan­cakes re­ally stack up

Life & Style Weekend - - EASY EATING - with Dan and Steph Mul­heron

EVERY Sun­day is pan­cake day at our place. There’s 15 min­utes of si­lence as our daugh­ter Emmy de­vours her pan­cakes.

This week our recipe is gluten-free, so stack them high and gob­ble them down.

Quick pan­cakes (gluten-free)

Makes 4–6 large pan­cakes

IN­GRE­DI­ENTS: 3 ripe ba­nanas 3 eggs 3⁄4 tsp of vanilla paste to 1 ½ cup of al­mond meal 1 ½ tsp of bak­ing pow­der 1 ½ tsp of ground cin­na­mon 3⁄4 cup of choice of milk (might be a lit­tle less) – cow’s milk, al­mond milk, co­conut milk or vanilla yo­gurt will work Fresh straw­ber­ries, to serve

Maple syrup, to serve.

METHOD: Pre­pare a medium fry­ing pan over medium to high heat and coat with spray oil.

In a small bowl, mash the banana, then add the eggs and mix well to com­bine. Add vanilla and the al­mond meal.

Slowly add the milk; enough to get a thick bat­ter af­ter mix­ing. Add a few ta­ble­spoons of mix­ture to your hot pan and flip once the top side be­gins to aer­ate.

Serve with fresh straw­ber­ries and a driz­zle of maple syrup or vanilla yo­gurt. Visit www.danand­ or find them on Face­book – Dan & Steph – My Kitchen Rules.


Treat your­self to pan­cakes with berries and maple syrup. GLUTENANDD­AIRY-FREE TOMAKEPANC­AKES USENUTORSO­YMILK

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