Posted on March 05, 2019
Our Vegan & Gluten-Free Pancake
With Shrove Tuesday just around the corner, we were put up to the challenge of creating a niche pancake for The Mansfield Chad and Worksop Guardian. David, one of our course assistants rose to the challenge and created not only a Vegan Pancake but he made it gluten-free too.
David was once a solicitor before taking a two-day bread-making course here at The School of Artisan Food and fell in love with baking. He describes this recipe as the “perfect traditional balance” of sugar, salt and flour however with a twist of dairy-free milk, psyllium husks and white rice flour –and no eggs.
David has said I wanted to devise something that was a bit unusual and, at the moment, the things that are on trend are vegan food.” He also went on to say “I thought a pancake would be a bit of a challenge because you can’t use eggs or milk, and I like a bit of a challenge. Also, I wanted to do something gluten-free because again, it is something in the public eye and because my wife was diagnosed with coeliac so, as a baker, I thought it would be nice to develop something that she can have too”.
To create your own Vegan & Gluten Free Pancake the ingredients you will need are:
60g White Rice Flour
50g Gram Flour
Good pinch of salt
1 teaspoon Caster Sugar
300ml Dairy Free “Milk” (of your choice)
2 teaspoons of Psyllium Husks (readily available from Health Food shops or good Asian Supermarkets)
1 teaspoon vegetable oil
1 teaspoon Vanilla extract
1. Sift the flours, salt and sugar into a bowl, add the Psyllium Husks and mix well together (“the dry mix”).
2. Make a hole in the centre of the dry mix. Mix together the Dairy free Milk and water in a jug (“the wet mix”).
3. Add the wet mix to the dry mix, by pouring gradually into the hole in the centre of the dry mix, whisking with a hand whisk or fork, taking in the dry mix from the sides as you go until you have a smooth loose batter.
4. Stir in the Vanilla extract and finally the vegetable oil. Pour into a jug and allow to stand for, at least, 20 minutes.
5. Wipe a non-stick frying pan with vegetable oil using some kitchen paper and heat over a moderate heat.
6. Pour a large spoonful of the batter mix into the centre of the pan and tilt the pan in a circular motion to spread it out into a round shape.
7. Cook the pancake on one side for about 1 minute or until it can be easily freed from the bottom of the pan with a palette knife. Cook for a few seconds longer on the same side then flip over to the other side, either using the Palette knife or toss it if you feel confident!
8. Cook until both sides have a good colour, turning-over again if required.
9. Serve with a sprinkle of sugar and a squeeze of lemon or orange juice.
This recipe will also make great savoury pancakes by omitting the sugar and Vanilla extract and serving with your favourite fillings.