This recipe makes about 6 pancakes that are soft, fluffy and tasty and is the most popular at home.
To make them dairy-free, you could substitute the milk with a dairy free option.
Recipe
2 eggs
1 tablespoon honey
2 tablespoons vegetable oil
1 teaspoon vanilla
1 1/4 cup milk
2 cups Jollity Gluten-free sweet potato and pumpkin Flour
2 teaspoons baking powder
1/4 teaspoon salt
Vegetable oil for frying (about 3 tablespoons)
Mixing Method 1
Also know as the easy method. 🙂
Drop all ingredients into the blender and blend till smooth.
Mixing Method 2
Put the eggs, oil, milk and vanilla in a bowl and mix all together using a whisk (or fork) till well combined.
In a separate bowl, add the flour, sugar, salt and baking powder and then combine with the wet ingredients till they form a smooth texture.
Instructions
Heat a pan and rub a little oil onto it.
Using a 1/4 measuring cup (or measure out 2 tablespoons), scoop the pancake batter and place onto the pan and leave to cook for about 3 minutes or until it forms bubbles on the surface.
Slowly and carefully, flip it onto the other side and leave for another 3 minutes. (Do not press it to try and flatten – like you do chapatti – or it will not turn out fluffy).
Serve while hot and add any toppings of your choice, although, fruits are best if you would like to keep it healthy.
Note:
The first pancake rarely comes out the way you would like so don’t get discouraged if it doesn’t turn out the way you expected.
The Jollity Gluten-free sweet potato and pumpkin flour is available in a number of places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website or on our social media pages.
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