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.
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.
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.
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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