2 cup plain wheat free/ gluten free flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. low gi cane sugar
1/2 tsp. cinnamon
1 1/4 cup almond milk
1/2 cup sparkling water
2 tbsp. vegetable oil
1 tsp. vanilla extract
Small handful of crushed raspberries
- Whisk the dry ingredients together. In a pyrex measuring jug mix together the milk, vanilla and oil give it a mix with a fork then pour over the dry ingredients.
- Now pour the sparkling water over and whisk the whole lot together gently until it all just comes together in a batter. By adding the sparkling water last as if you add it to the wet ingredients first I find it already loses some of it's fizz action.
- Do not overmix or whisk until it is super smooth, little lumps are ok, over mixing will give you tough rubbery pancakes or waffles. Add the crushed raspberries, mix in slightly.
- Lightly grease a non-stick pan and preheat, when hot pour on the batter, to a size that suits you! When they start to bubble on top have a
little peek underneath that they are golden brown then flip over.
Serve with some whole raspberries, and honey.
This recipe is based on a recipe off Maple Spice: Back to Basics - Pancakes and Waffleshttp://www.maplespice.com/2012/01/back-to-basics-pancakes-and-waffles.html