So when I was growing up, my mom would make us the most delicious stack of pancakes almost every Sunday! They would be filled with a combination of sugar and cinnamon (mixed together) and maple syrup (not the healthy kind) - or if you were like my brother - he had them plain (weird I know haha).
As my sister and I got older, we started becoming aware of food ingredients, what we should have/what we shouldn't be having, calories, energy consumption etc etc and soon our beloved Sunday pancake stacks were no longer made (to our request). We wanted to start being more mindful of what we consumed and one of the main things we started cutting out was sugar - so goodbye yummy pancakes :(
The other day, I saw Daniel whipping up crumpets on a Sunday morning and it made me think back to my moms pancake recipe - the best pancakes I ever did have!! So I decided to remake them into a gluten-free, dairy-free (but unfortunately not vegan friendly) recipe and Daniel would be my ginny pig - he volunteered ;) haha.
I hadn't had pancakes for YEARS - since my mom made them last - so re-creating this recipe and whipping these up brought back so many memories, and I found myself filling them with my old favorite: a cinnamon & xylitol mix with a touch of honey - YUM!!
Give them a try this coming Sunday, I promise you will be transported back to your favorite childhood memories.
Pancake Stack
Makes 8 (depending on how big/small you make them)
Ingredients
1 cup almond milk
1/2 cup water
2 eggs
1 cup gluten free flour
1 tsp baking powder
1 tsp xylitol
1 Tbsp coconut oil
Method
1. Add the milk, water and eggs into a bowl and whisk until combined.
2. Sift the gluten free flour and baking powder into the same bowl and add the xylitol - mix everything together.
3. Add the melted coconut oil and mix everything again until combined.
4. Now here is an important part to ensure your pancake batter comes out super smooth. Pour the batter through a sieve into a pouring cup. Using a spoon, help the batter through the sieve. This will ensure that all the flour "clumps" get removed from your batter.
5. I used a non-stick pancake pan which requires no oil but if you do not have something like this then add some coconut oil to your non-stick pan. Once melted, pour a thin layer of batter into the pan and ensure that you tilt the pan to distribute the batter evenly. Once cooked/browned slightly, carefully flip to the opposite side and cook again.
6. Once cooked, place onto a plate and add your fillings - I like to add some cinnamon and xylitol (already mixed together) and some honey. Roll up and place in your serving tray.
7. Repeat step 5 and 6 until all the batter is finished.
6. Enjoy!
**You can add any fillings that you prefer - coconut yoghurt, strawberries, syrup, banana etc etc.
