Before I was brave enough to make my own gluten free, dairy free pancakes, I gave a packet mix a try. They were good, just a bit thick and very ‘grainy’ tasting. I think the children were slightly put off by the bits. After that I decided it was time to be brave and try and make my own. I found a crepe style pancake recipe on the Doves Farm website and have never looked back. Over time I have started to feel confident with this recipe – but I did once have a bit of a hiccup. I used self-raising flour instead of plain and accidentally discovered how to make Scotch pancakes or American style pancakes!
The batter was much thicker than normal and it just sat in the frying pan rather than travelling around. I could tell it was cooking because little bubbles started to appear and I could actually see through the tiny pin prick sized holes. Thanks to the self-raising flour they did rise and did actually look like little tiny cakes in a pan and I guess that is how they got their name.
I have always preferred (what I call) scotch pancakes to any other kind and I used to love the ones that had sultanas in and were flavoured with syrup. So today I decided to see if I could recreate those and develop GF DF breakfast option 2.
So here we go. The first chapter of the Feeding My Intolerant child book/guide. I decided to start with breakfasts, because I don’t know about you but the first thought that pops in to my head when I wake up is – what am I going to eat today? It seems to be the first thing my children think of too, as their first words to me each day tend to be ‘I’m hungry’.
When you are told by the doctor and dietician that your little one needs to go on a gluten free and dairy free diet, you instantly wonder what on earth they can eat. It doesn’t seem to leave much. One of the most difficult meals to deal with, in my opinion, is breakfast. For many of us breakfast is usually some kind of wheat or gluten based cereal or grain served or made with dairy – e.g. any breakfast cereal and milk, porridge, even toast.
Perhaps this is part of the problem. Maybe for too long we have all over eaten wheat and dairy based breakfasts and should have had more variety in our diets. Perhaps this is actually a blessing in disguise and natures way of prompting me to make healthier more varied breakfasts. My ‘intolerant child’ has no choice but to try different breakfast foods now and it turns out that it is not as daunting as you may think. I have found it quite a tasty and interesting challenge.
I love a simple recipe. And in my opinion, the best foods are often those with fewest ingredients, so when my daughter Sophia requested pancakes the other day, I thought I should see if I could find a good GF/DF recipe.
Good old Doves Farm. They make the best (in my opinion) gluten free flour, always have interesting recipes on the pack and have a good website – and sure enough, they have a recipe for pancakes. http://www.dovesfarm.co.uk/recipes/gluten-free-pancakes/
I did think it would be and should be as simple as just swapping in the gluten free and dairy free ingredients, but I wanted to be sure, because my hunches with baking are not always correct. Sometimes with gluten free baking you need to add an extra ingredient to perform the magic to make it rise or stick together, e.g. xanthan gum.
Before we became a free from family, I never enjoyed baking. I find it is too much like science, which I was never very good at. It is so precise and there is definitely ‘chemistry’ going on, and if your measurements and combinations are wrong, as with any experiment, things can literally blow up in your face. With gluten and dairy free baking you have even more ‘science’ to deal with, and every so often, I find myself looking recipes up just to be sure. Even the professionals can get it wrong, as we discovered recently when we bought several loaves of Genius bread that were full of holes and totally unusable.