Raspberry Pancakes with Raspberry Sauce (GF, DF, Ve option)

Pancakes are easy to make and I think are a better alternative to toast and jam, especially shop bought gluten free bread.  It feels more satisfying to have a cooked breakfast and you know exactly what you're eating too.  Eggs are a great source of B12 and some dairy free milks are fortified with vitamins.

You can also use flax seeds here to replace the egg and the mixture will work: 1tbsp flax seed to 2.5tbsp water. Mix and leave for 5 mins to thicken.

Make the batter the night before if you don't have a lot of time in the mornings.  Here I've added some soy natural yoghurt.

Health Benefits:

Pancakes: Fibre, vit. C, B12, B6, D

Toast and jam: Fibre, Iron, Vit C

Makes approx 8 pancakes

Pancakes

1cup (about 140g) GF plain flour

1 tsp baking powder

1 egg

up to 1 cup almond milk or any DF milk (240ml)

1/2 cup whole frozen raspberries (small handful)

Sauce

1 cup whole frozen raspberries (large handful)

1tsp maple syrup (optional)

1tsp water or apple juice

Blend the frozen raspberries into small chunks either all together and then separate 1/3 for the pancakes or in the separate quantities. Add the larger quantity to a small saucepan with the maple syrup and the water and put on a low heat to thicken into a sauce 'til you're ready.

Add the flour and the egg into a measuring jug with the baking powder and add the milk whilst beating the mixture.  You want enough milk to create a thick but pourable batter. Add the smaller quantity of raspberries and stir in.

Take a non-stick frying pan and put on a medium high heat 'til it's hot.

At this point you can use coconut oil or other oil to cook the pancakes but if you have a good pan, you shouldn't need to.  Pour the batter into the centre of the pan until it's about 10cm diameter (about 1/3-1/2 cup).  Cook 'til you see the sides of the pancake becoming solid (about 40secs).  The top will start to bubble and then with a spatula, flip the pancake, another 30secs on this side, the pancake will puff up a little bit and then it's done.  Repeat for all the batter.

The pan being hot is instrumental to cooking the pancakes quickly.  They will also take a bit longer if the batter is very cold.

Serve with the raspberry sauce, fruit, yoghurt and maple syrup or honey if you want something super sweet.  You can add chocolate chips to the batter for something more indulgent.