Pancakes on Pancake Day is something that brings so many memories of being young and trying to eat as many as I could, and would layer with anything and everything. These days, my pancakes have to be very different to back then and am limited in terms of toppings (thank you IBD). But this doesn't mean I can't make incredibly tasty ones!
Mrs Crimbles is a great company that specialise in FreeFrom food and have brought out these packets of batter and pastry mix which is a huge help to the freeform community, and give us some convenience in terms of having 'normal' food. Being gluten free is one thing, but I'm also vegan so am always making things from scratch to ensure they are edible and go along with my dietary requirements, so having these are great to have in the cupboard.
The pancake batter mix is completely gluten free and asks for you to just add add and milk. In my case, I decided to mash us two bananas to act as the binder (instead of the egg) and used oat milk as it's quite creamy and has a nice natural sweet taste. I followed the recipe exactly and just substituted ingredients to make it vegan friendly.
I'm not going to go into too much detail about exactly how I made them, we all know how to make pancakes. But, for reference, I used 3 tablespoons of batter per pancake which made for these perfect American style fluffy pancakes. I topped them with some vegan chocolate chips, agave nectar, flaked almonds and chia seeds.
I love knowing what toppings everyone has on Pancake Day. It's so personal and there's just so many to choose from. I'm partial to strawberries and vegan squirty cream ........ watch out my social media platforms for some live Pancake Day action!