My fantastic versatile pancake recipe!
September 2, 2021
Who doesn’t love a good stack of pancakes for a special breakfast / brunch / breakfast for dinner on a special day (or you know, just Sunday 😉 )
With the various options, these are pancakes anyone can have! Just remember, these are a ‘sometimes’ treat. If you’re craving pancakes but trying to eat healthier, load these up with some berries and go with some of the healthier substitutions below to make your treat more filling and nutritious.
- 1 cup plain flour
- 1/4 cup caster sugar
- 1/2 tablespoon baking powder
- 1 x-large egg
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla essence
- 3/4 – 1 cup milk
Flour – gluten free plain flour works beautifully in this recipe. If your gf flour of choice doesn’t include a thickener, add 1/4 teaspoon of xanthum gum. To up the fibre content you can use half a cup of wholemeal and half a cup of plain flour – all wholemeal will make the pancakes too tough.
Sugar – caster sugar is best because it’s nice and light, you can substitute for any other preferred sugar but your pancake will have a heavier, chewier texture and be less fluffy.
Baking Powder – if you can’t buy a gluten free option, you can switch this for half a teaspoon of baking soda and half a teaspoon of cream of tartar.
Egg – switch for a quarter cup of mashed banana or pureed apple for egg free pancakes, or add an extra quarter cup of olive oil, but be extra careful flipping as they will be a little more fragile than other options.
Olive oil – any vegetable based oil can be used without affecting texture. Coconut oil is a popular choice but does give your pancakes a strong coconut flavour.
Milk – you can use any type of milk in this recipe, including nut and plant based milks if you are dairy free, or buttermilk for extra flavour and fluffiness. Coconut cream is great with tropical add-ins. Strong flavoured milks will affect the taste of your pancakes so something with a mild flavour is best.
This recipe is great to add in some extra flavours. Add 3/4 cup in just before adding liquids and stir to coat with flour so they incorporate well into the mix and don’t sink to the bottom of your bowl. Dark chocolate chips are a favourite with the kids. Other great options are blueberries, white chocolate and raspberry, or banana chunks with coconut cream.
- Add all dry ingredients to a large bowl and mix well. Stir in any add-ins.
- Make a well in the centre of the bowl and add in the egg, oil, vanilla essence and 1/2 cup of the milk. Stir.
- Add the rest of the milk – 1/4 to 1/2 cup depending on how thick you want your pancakes. Stir until well incorporated. Some lumps in the batter are fine.
- Let mix stand for a few minutes whilst warming up a large non-stick fry pan to low-medium heat, with a small amount of butter or oil.
- Spoon 2-3 tablespoonfuls per pancake (depending on preferred size) into the pan. Cook until bubbles form and pop on the top of the batter, then flip and cook the other side until golden.
- Repeat with remaining batter.
- Serve with your toppings of choice – fresh berries, cream, chocolate sauce, honey, butter, lemon juice & sugar, banana, caramel sauce, coconut cream – the options are endless!
Yield 8-12 pancakes depending on size, roughly 4 servings.
Nutritional Information for basic recipe: