When I think about my last food-related post, it seems like an eternity away. I’m back home, mostly trying to motivate myself to pick up uni where I left it in early December, but what I’m actually doing is catching up with friends, and generally just taking it easy – after taking it really easy for a month.
 
But since the blog turned one month the other day (how mum-like of me wow), and it’s Chinese New Year, it felt like a good time to remind myself of the things I like in life and actually doing them. Like – yeah you guessed right – baking and creating things. Slađana and I did a little shoot last weekend, so get ready to see the final product later this week (and if you still haven’t – check out the thing we did last year). Also, if you’ve been living under a rock and still haven’t heard about Nimble, it’s time to watch a quick little video Mum and I made yesterday, that shows you how fab that little yellow thingie is!
 

 
Today I’m bringing you my top 3 go-to delicious gluten and dairy free pancake recipes, to get you ready for the Pancake Day! One of the things I really want to do this year is experiment more with different gluten-free alternative flours and these feel like a good start if you’re planning to do the same. But even if you’re not, I highly suggest trying out at least the oat and banana combo. It’s my absolute favourite, I’ve been making loads of them, especially as a quick and delicious breakfast last Summer. Pair them with chocolate or Nutella, red berry coulis or maybe more bananas and some jam!
 
Speaking of jams, I’ve made a little mix of some great tunes I’ve found lately that you can listen to at the end of the post 🙂
 

 

Ingredients:

Buckwheat P’s

• 150g buckwheat flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1¼ cups buttermilk – almond milk (or any variety – dairy-free or not will do) + ¾ tsp lemon juice, and let it sit for 5 minutes before using
• 1 egg
• ½ tsp vanilla extract
• coconut oil, for the pan

 

 
Quick Plain P’s

• 115g Doves Farm gluten-free self raising flour
• 1 egg
• 280ml milk
• 1tsp sugar
• pinch of salt
• coconut oil, for the pan

 

 
Banana Oat P’s

• 3 small bananas, mashed
• 2 tablespoons coconut oil, melted
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 2 eggs
• 130g oat flour
• ½ teaspoon baking soda
• pinch of salt
• ½ teaspoon ground cinnamon

Method:

Buckwheat P’s

1. In a medium mixing bowl, mix together the flour, sugar, baking powder, baking soda and salt.
2. In a liquid measuring cup, measure out the buttermilk, then beat in the egg and vanilla extract.
3. Add the wet ingredients to the dry ingredients, all at once, and mix until combined.
4. Preheat the pan over medium-low heat, and brush with coconut oil. Using a ¼-cup measure, scoop the batter onto the warm pan. Cook for 2 to 3 minutes, or until the surface starts turning mat from glossy and small bubbles start forming. Cook on the opposite sides for 1-2 minutes.
5. Repeat the process with the remaining batter, adding more oil when needed. Serve immediately.

 

 
Quick Plain P’s

1. In a medium mixing bowl, mix the egg with sugar, then add half of the milk and mix again.
2. Gradually add in all the flour, until everything is evenly combined. Let the batter sit for 15 minutes before using it.
3. Preheat the pan over medium-low heat, and brush with coconut oil. Using a ¼-cup measure, scoop the batter onto the warm pan. Cook for 2 to 3 minutes, or until the surface starts turning mat from glossy and small bubbles start forming. Cook on the opposite sides for 1-2 minutes.
4. Repeat the process with the remaining batter, adding more oil when needed. Serve immediately.

Banana Oat P’s

1. In a small mixing bowl, stir together the mashed bananas, coconut oil, lemon juice and maple syrup (or honey.
2. Beat in the eggs.
3. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix it, and then let the batter sit for 10 minutes.
5. Preheat the pan over medium-low heat, and brush with coconut oil. Using a ¼-cup measure, scoop the batter onto the warm pan. Cook for 2 to 3 minutes, or until the surface starts turning mat from glossy and small bubbles start forming on the edges. Cook on the opposite sides for 1-2 minutes.
6. Repeat the process with the remaining batter, adding more oil when needed. Serve immediately.

 

 
And my favourite part of preparing recipes – taste test! Fam and I are currently renovating a flat, so we’ve been getting inspired by a bunch of magazines and books and I’m really feeling the interior design vibes, can’t wait to decorate my own 😀