Recipe of the Month


Strawberry & Maple Syrup Pancakes


  • 200g all-purpose gluten free flour

  • 2 eggs

  • 600ml coconut milk

  • 1 tablespoon vegetable oil

  • 1 cup strawberries

  • 4 tablespoons maple syrup


  1. Add the flour to a bowl, then gradually whisk in the eggs and milk until smooth. This can also be done in a food processor.
  2. Heat a thin layer of oil in a non-stick pan until a drop of water skitters when dropped on the surface. Add 3 tablespoons of the batter to the pan, swirling to coat the base of the pan.
  3. Cook the pancake for 2 minutes, until firm and golden brown underneath, then use a non-stick spatula to flip it over. Cook for 1 minute more.
  4. Slide the pancake onto a warm plate. Continue with the rest of the batter, stacking the finished pancakes between sheets of wax paper so that they don’t stick together.
  5. Use a flower or star-shaped cutter to stamp out the shaped pancakes. If desired, serve with strawberries and drizzle with maple syrup.

“These Strawberry and Maple Syrup Pancakes are a breakfast/tea time favourite.  They’re gluten, dairy and nut free. The egg can be replaced with egg replacer to make it egg free.”

Makes 4        Preparation Time: 20 minutes

Ref: Allergy Sense ~ Faure, Karabus & Megaw ~ Quivertree Publications