Panning for sweet Golden discs

We're so excited to share the first of many recipes straight from the kitchen of Brit-nutritionist, Shadee Young. Starting with our favorite meal: brunch! Shadee creates recipes that are yummy, nutritious and kid-friendly. Here we have it, in her own words (we can all hear her British accent, can't we?). Bon appetit, from our kitchen to yours!

I had a craving for these lovely little golden pancakes so I thought I’d try to adapt my usual recipe to include gluten-free flour and almond milk instead of cow’s milk.  I must say they worked a treat.

Almond milk’s pretty neat for those who are lactose intolerant or cutting down on dairy. It’s as high in calcium as dairy milk but it’s low in saturated fat and has no cholesterol.  I don’t use it every day as I can digest cow’s milk; but I find it’s quite a useful cooking ingredient as it adds lightness to some baking dishes.

Gluten free Pancakes made with Almond Milk

Serves 3-4

Ingredients

3 large eggs

5 oz gluten free all purpose flour (I used Bob’s Red Mill)

1 heaped tsp baking powder

5 fl oz almond milk

Pinch of Salt

Berries, pecans, chia seeds and runny honey to garnish

Method

1. Separate the egg whites and yolks and put in 2 bowls.  Add the flour, baking powder & almond milk to the egg yolks and whisk to a smooth but thick batter.

2. Whisk the egg whites and salt to form stiff peaks then fold them into the batter.

3. Heat a non-stick frying pan on a medium heat and pour a little batter into the pan, frying for a couple of minutes until it starts to look golden and firm.  Flip the pancake over and fry until both sides are golden.  Repeat until you finish the batter mixture.

4. Serves with berries, pecans, chia seeds and some runny honey and dig in!

To explore more of her wholesome and awesome recipes, go to www.izzieskitchen.com