This recipe didn’t quite turn out as planned but I’m not going to complain. I had been keen to try a recipe for dairy-free and egg-free pancakes that I’d spotted in one of my new cookbooks to add to our repetoire of breakfast recipes. In addition, I’d spotted somewhere that if you make normal pancakes in a muffin tin they’ll typically rise up and then sink in the middle to create pancake cups that can be filled with whatever takes your fancy. As I’m always looking for shortcuts in the kitchen, I thought I’d combine the two ideas.
It turns out that my version of dairy-free, egg-free pancakes don’t behave the same as conventional pancakes. They rose and rose and rose but didn’t sink at all which obviously means that X won’t be enjoying her pancakes filled with fruit but when I first offered them to her, she didn’t seem concerned!
Dairy-free, egg-free muffin tin pancakes
1 tbsp ground flaxseed (also known as linseed) and 3 tbsp water
225g self raising flour
360mls coconut milk (or formula if you’d rather)
1 tsp baking powder
1. Preheat the oven to 175C and grease a 12 hole muffin tin with oil.
2. In a small bowl, mix the flaxseed and water together and set aside to thicken.
3. Meanwhile, mix together the other ingredients. Once thickened slightly stir in the flaxseed mixture and distribute evenly between the muffin tins until they are approximately half full.
4. Bake for 12-15 minutes or until well risen and springy to the touch.