Many people will tell you that you can’t make pancakes without cracking eggs! That’s not strictly true. For many years now I have been making delicious pancakes without cracking a single egg. All three of these pancake recipes make yummy breakfasts but one of them could be eaten as part of a lunch or dinner. Plus two of the recipes could be eaten as a tasty snack or even dessert too. We love all of these recipes and we normally enjoy one of them on a Sunday morning for our breakfast. Below is a video and the recipes for you.
What your favourite pancake recipe? Let me know in the comments below and please don’t forget to like and follow me.
My Basic Porridge Pancake Recipe
Most Sundays my husband Howard and I will make pancakes for breakfast. I make the mix the night before and Howard will cook the pancakes. We’ve been eating these porridge pancakes on Sundays for quite a few years now. I will make a big batch of the mixture. Howard will then cook all the pancakes and I will put any spare pancakes into the freezer. These are ready for my son Ted’s breakfasts during the week.
Ted is not the biggest fan of this scrummy breakfast but it makes my life so much easier. All I do is take one or maybe two pancakes, depending on how many Ted thinks he will eat, from the freezer and let them defrost overnight. In the morning I put the pancakes under the grill and heat them up. Finally I add maple syrup and cut into pieces for my son to eat.
We try to add different fruit to our pancakes to add variety. At the moment, Ted seems to love strawberry pancakes with lots of strawberries in them. I use frozen fruit as I find this easier to keep especially at this time of year. In the past we have eaten raspberry, mango and even salted caramel pancakes. I love to experiment with this basic mixture as it’s so easy to do. Well worth a try.
Cheese and Onion Chickpea Flour Wraps/Pancakes
Since discovering I have a gluten intolerance a few years ago, I now look for alternatives to it. Personally, I’m not a huge fan of gluten free bread either. So I’m always looking for wraps to dip into my lunch time soups.
My husband Howard and son Ted will normally eat sandwiches for their lunch. Nowadays I like to make myself a healthy soup with beans and a chickpea flour wrap.
Every so often I like a break from the normal and I decided to add a few flavours to my original recipe. The results were amazing and I just had to share this recipe with you. It’s one you can eat all year round and it’s delicious.
Every so often I like a break from the normal and I decided to add a few flavours to my original recipe. The results were amazing and I just had to share this recipe with you. It’s one you can eat all year round and it’s delicious.
My husband Howard will always have poached eggs on toast for his Saturday morning breakfasts. As I’m gluten intolerant I can no longer enjoy this breakfast with him. I know I could eat gluten free bread but I’m really not a fan. Instead I now have homemade savoury pancakes or breads that I bake myself with quinoa flour.
Normally I make myself bread or pancakes at the weekend and store them in the freezer. I had completely run out of both these items. So I opened my pantry. My eyes were roaming around when I spotted the red lentils. I decided to give the lentils a try in my pancake mix. The results were delicious and I really enjoyed eating them with poached eggs for breakfast. Below is a video and the recipe for you.
Googies Kitchen Life 