These little pancakes are super easy to make and taste delicious. Your littles ones will enjoy helping to make these by measuring out the ingredients and doing lots of mixing with a fork. We’ve used gluten free flour and oat milk for these pancakes as it makes them suitable for littles ones with gluten and dairy allergies. Packed with blueberries, these pancakes contain plenty of vitamin C and K. Blueberries are also not known to contain any naturally occurring chemicals that some eczema sufferers may be sensitive to. Read more about how chemical intolerances can impact eczema here.
For the pancakes:
- 125g organic gluten free self-raising flour
- 30g caster sugar
- 1 egg
- 125ml organic oat milk
- 100g blueberries, halved if large
- Maple syrup
- Icing sugar (optional)
- Sift the flour into a bowl and add the sugar.
- Beat the egg with the oat milk and pour into the flour and sugar.
- Using a fork, mix until just combined but don’t overbeat.
- Heat a large frying pan over a medium heat and grease lightly.
- Pour dessertspoons of the pancake mixture into the pan spacing well apart.
- Add a few blueberries to each pancake.
- Cook for a minute or until the underside is golden and the surface has started to bubble.
- Using a palette knife, flip each pancake over to cook the other side (once you have the
palette knife under the pancake, flip it quickly as the top will still be a little runny). Continue
to cook on the other until risen and cooked through.
- Pile the pancakes up as a stack and serve with sliced banana and drizzle with a little maple
syrup. You can dust them with a little icing sugar if you wish.
These pancakes freeze very successfully and can be reheated in a single layer in a microwave.
Here at ScratchSleeves, we don’t just record our favourite eczema friendly recipes and top tips for living with eczema in the family, we also sell our range of unique scratch mitts and sleepwear. Visit our shop for more information