Recipe; Dairy, Egg, Soy, Wheat and Gluten free Blueberry & Bacon Pancakes with maple syrup

Ingredients:

120grams self raising flour
I use:
https://www.woolworths.com.au/Shop/Search/Products?searchTerm=gluten%20free%20self%20raising%20flour&name=woolworths-free-from-gluten-self-raising-flour-self-raising&productId=770058
or:
https://shop.coles.com.au/a/a-nsw-metro-west-gosford/product/orgran-flour-self-raising-gluten-wheat-free
150 mls rice milk
The equivalent of three eggs using Orgran no egg egg replacer
https://shop.coles.com.au/a/a-nsw-metro-west-gosford/product/orgran–no-egg-egg-replacer
OR if you can have eggs then use 3 actual eggs – see below for instructions
Bacon – be sure to check for allergens, we never buy ours from the deli due to cross contamination
https://shop.coles.com.au/a/a-nsw-metro-west-gosford/product/coles-bacon-hicory-smoked

Method:

1. Pan fry bacon.
2. Mix Flour, milk and egg replacer with a whisk, if the batter is not smooth, continue to add rice milk until the texture is to your liking.
If you can have eggs, then separate the eggs, use the yolks with the flour and milk then whisk the egg whites either in your mix master or by hand for a super fluffy pancake.
3. Cook the pancakes in a frying pan, crepe pan or stove top griddle using a tablespoon of nuttelex.

Serve with bacon and maple syrup on top – the combo is sensational, it’s our family’s breakfast ritual for every special occasion.

Idea adapted from Kim Terakes The Great Aussie Bloke’s Cook book.