RainingFox

Ingredients

100g self raising gluten free flour

300ml water (or any alternative milk of your choice)

1 teaspoon of gluten free baking powder

Vanilla essence/sugar (or any other flavours you prefer)

1 tablespoon of oil (I use olive oil always since I am sensitive to all other oil types)

Recipe

Mix all ingredients together in small bowl with a fork or spoon is fine (whisk if you have one).

Leave the batter in the fridge for around 30 minutes. In reference the batter should look somewhat like this.

Then heat up a pan on a medium setting (if there is a setting then pick 4). Pour the oil into the pan so that 1/3 covers the pan.

Pour the batter into the pan and flip the pancake when it feels crisp and or solid.

When you are done flipping the pancake it should look somewhat like this:

Vegan/gluten free ingredients to put on pancakes:

Lemons and sugar

Cinnamon and sugar

Jam

Maple syrup

Fruits: my personal favourite fruits to put on pancakes are strawberries and blueberries.

Vegan marshmellows

Vegan chocolate spread

Alternative to honey

Vegan caramel

Low FODMAP / food sensitive options:

Sugar

Marshmellows (put them in pancake while it's hot so it melts)

Maybe vanilla sugar

Possibly jam in low amounts

Cutlets 3.5/5☆

Vegan (may contain gluten)

Ingredients:

Gluten free flaky puff pastry roll

Tomato sauce

(You could also add vegan cheese if you want to with the sauce)

Recipe:

1. Pre-heat the oven to 200°C.

2. Cut the pastry into equal squares.

3. Fold the pastry squares into triangles but leave a bit open at one end for each one.

4. Fill each pastry triangle half way up with sauce, then close the opening.