Allergy free raspberry pancake recipe

Ingredients

• 2 cups Orgran self-raising flour
• Pinch of salt
• ¼ cup sugar
• 1½ cups goat’s milk
• ½ cup raspberry sauce
• 1 tsp vanilla essence
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• 60g Nuttlex, melted
• Extra melted Nuttlex to grease

Method

• Sift the flour, sugar and salt into a large bowl.
• Make a well in the centre.
• Whisk together the goat’s milk, raspberry sauce vanilla essence and No Egg mixture in a large jug.
• Add the goat’s milk mixture to the flour mixture, whisking constantly until a smooth batter forms.
• Stir in the melted Nuttlex.
• Heat a large non-stick frying pan over medium heat.
• Brush with the extra melted Nuttlex to lightly grease.
• Pour a ½ cup of the batter into the pan to form a pancake.
• Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath.
• Turn and cook for a further 1-2 minutes or until golden.
• Transfer to a plate and cover with a clean tea towel to keep warm.
• Repeat, adding more Nuttlex to grease the pan when needed.
• Serve with berries, raspberry sauce and/or maple syrup.