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Home / Strawberry and maple syrup pancakes

Strawberry and maple syrup pancakes

Combine an allergy specialist, a paediatric dietician and an occupational therapist, and you get a team of people able to provide a guide to help your family with great Allergy Free Recipes. Allergy Sense for Families includes over 70 recipes, using simple ingredients which require minimal equipment and have quick preparation times.
This breakfast or teatime treat is gluten-, dairy- and nut-free. The egg can be replaced with an egg substitute to make it egg-free.


20 minutes
Serves 4

200g all-purpose gluten-free flour
2 teaspoons of baking powder
2 eggs or egg substitute if egg-free (whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and
600ml coconut milk)
1 tbsp vegetable oil
1 cup strawberries
4 tbsp 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 tbsp 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 one 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 they don’t stick together.
  5. Use a flower or star-shaped cutter to stamp out shaped pancakes, if desired. Serve with strawberries and a drizzle of maple syrup.
  6. Allergy sense book can be purchased online @


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