At one time pancakes were only eaten when people ate up rich foods, like eggs, sugar and milk before they fasted for 40 days during Lent. Nowadays, many of us tend to smother our pancakes with chocolate spread or lashings of lemon juice and sugar which, although tasty, may not be the most nutritious options for our skin.
If you’re after a mouth-watering savoury or sweet pancake recipe that also happens to be healthy, why not try my skin friendly pancakes yourself?
1 cup gluten free flour (125 g)
3 tablespoons maple syrup
1 tablespoon gluten free baking powder
½ teaspoon sea salt
1 cup non-dairy milk (240 mL)
1 tablespoon apple cider vinegar
1 teaspoon vanilla
Maple syrup + fruits to serve (your choice of toppings)
In a medium bowl, add the gluten free flour, gluten free baking powder, and salt, and stir to combine.
In a medium bowl or liquid measuring cup, add almond milk, maple syrup, apple cider vinegar, and vanilla, and stir to combine
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
When the top begins to bubble, flip the pancake and cook until golden.
Serve warm with maple syrup.