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Gluten & Diary-free Stacked Pancakes with Pineapple & Caramel Sauce

3

March 2, 2016 by marksetchfield

12794958_10153954926351944_1173609290572974206_oServes 4, prep time 20 minutes, cooking time 10 minutes

INGREDIENTS
3 tbsp of coconut oil
4oz gluten-free plain flour, sifted
pinch of salt
2 eggs
5fl oz of diary-free milk, mixed with 3fl oz water
1 large in of pineapple rings
Caramel sauce
Icing sugar to dust
Screen Shot 2016-03-02 at 08.07.24.pngMETHOD
Preheat
the oven to 100 degrees. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over a medium heat, and then add 3 tbsp of it to the batter to the pan. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make around eight pancakes. Drain the pineapple and layer the pineapple rings with the pancakes. Dust with some icing sugar, top with a couple of cherries then pour over the caramel sauce and serve.
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3 thoughts on “Gluten & Diary-free Stacked Pancakes with Pineapple & Caramel Sauce

  1. kathybruton2 says:

    These are beautiful! I can’t wait to try.. and I just followed you on Instagram. Your photography is stunning!

  2. […] Stacked Pancakes with Pineapple & Caramel Sauce […]

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