At Healthy Supplies, we want to illustrate how simple it is to create thin crepes and soft pancakes, using various flours and ingredients, that taste and behave in the same way as a pancake would made using traditional wheat-based flour, milk and eggs.
How To Make Pancakes
To make simple pancake batter, you need flour, eggs and milk. Then mix into a smooth, pourable mixture. You can make gluten free pancakes, pancakes with water or a milk alternative and egg free pancakes using Egg replacer. Look at our recipes below...
These thicker style American pancakes are made entirely from White Teff Flour. The sweet spices we used compliment jam and fresh fruit toppings. These gluten-free pancakes can be eaten rolled, open or made into a giant pancake sandwich! More Info >
Simple, thicker style pancakes that don't require eggs or milk! The secret ingredients are Millet Amazake and Doves Farm Gluten-Free Self-Raising Flour. With these two cupboard ingredients you'll always be able to rustle up pancakes whenever you fancy. No need to worrying about using up your milk/milk substitute or eggs. And now everyone in the family can enjoy this pre-Easter treat. More Info >
Made with ground almonds, coconut and seeds. Very tasty! Topped with a blackberry compote, this pizza uses no flour at all and is compatible with the Paleo Diet - which is a sensible way of eating more nuts, seeds and fruit as our ancestors would have done. More Info >
Otherwise known as "drop scones", "Scotch pancakes" or "American-style", these pancakes are soft, spongy and thick. The added fruit gives a juicy sweetness and the cakey consistency resembles that of crumpets.
Classic large, thin pancakes made with organic spelt flour. These thin pancakes are made by pouring the batter into a large frying pan. These cook quickly and the edges become slightly crispy. The dark colour of the spelt lends itself to the golden colour of the pancake.
Naturally nutty in flavour - Great with either a sweet or savoury fillings!
Buckwheat is a dainty heart-shaped pseudocereal which is packed with protein and has a raw, nutty flavour and a greyish brown outer surface. Despite the name, buckwheat bears no relation to wheat and is naturally gluten free. Combining buckwheat flour with the sweet, nutty flavour of brown rice flour, makes an excellent base for a gluten free pancake recipe. More Info >