Big Bs Pancakes Dairy Free Diabetic Friendly Recipes

Steps:

• Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
• Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.

Steps:

• In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together eggs, buttermilk, milk, butter, and vanilla. Add liquid ingredients to dry ingredients, stirring until just combined. Batter will be lumpy.
• Heat a large griddle over medium-high heat. Pour 2 cups batter onto griddle; top with 1/2 cup blackberries and 1/4 cup granola. When batter bubbles on top, flip pancake; cook until golden brown, about 4 minutes per side. Repeat with remaining batter, blackberries, and granola.