RECIPE Gluten Free, Egg Free, Dairy Free Yoghurt and Peanut Butter Pancakes

^ My breakfast yesterday.

It was amaaaaazing. I'd seen peanut butter pancakes around but didn't expect them to be a taste sensation and my new favourite breakfast. Sure, I've had to develop Bulimia to cope with the extra calories, but man, it's worth it.

Also, don't think that free from everything pancakes are rubbery and tasteless. Not at all. However, they are pretty much the only things you're normally supposed to make with eggs that work out alright when you remove the eggs.

Ingredients

150g Gluten free self raising flour (I used Dove's Farm's)

150ml milk (I used sweetened soy milk)

150ml yoghurt (I used Alpro plain, found in Sainsbury's)

1 egg (substitute. I used Orgran's 'No Egg', found at Simply Free)

Pinch of salt

2 pinches Baking Powder

2 tbsp Maple syrup

2 tbsp Dark brown sugar

3-4 tbsp Peanut butter

Method

Make the 'egg' according to the instructions on the packet

Put in a bowl along with all of the other ingredients and whisk

Heat a non-stick pan and a dribble of vegetable oil

Maintain a medium heat and add small dollops of the mixture (a tablespoon should do it) and spread the mixture around to form a round shape (try not to spread the mixture too thinly).

Turn after around 3 minutes or until bubbles pop through to the surface.

Cook on the other side for another 3 minutes.

Put on a warmed plate and cover with paper towels and or a tea towel to keep them warm while you cook up the rest of the batch.

Keep adding a small dribble of oil to the pan before each batch to stop from pancakes from sticking.

I served mine with banana, maple syrup and smoked bacon :)