Tomorrow is pancake Tuesday. I know for sure, a number of people who may not feel they can partake. Why? They can't stomach dairy and sometimes wheat is just too much for them to handle. There's a solution though...a world of alternative milks and a glorious selection of wheat free flour, like spelt. If you can't touch gluten, there's tapioca, buckwheat, rice and potato flour. Pancake Tuesday is back in the diary! This recipe is for wheat & dairy free pancakes. I've used spelt flour, which is s wonderful ancient grain, unsullied by modern agricultural breeding techniques and bursting with nutrients. If you go for wholegrain there's even more fibre than white flour and it has a gorgeous nutty taste to boot. If you're feeling a wee bit lazy, but still seeking virtue, try Sowan's pancake mix. They do a lovely spelt or wheat option, just add milk, beat it up and go!

Ingredients:

175g plain or wholemeal spelt flour
pinch of salt
2 large eggs, lightly whisked.
475ml rice or almond milk (rice is thinner and not quite as sweet)
sunflower oil (unrefined and organic) to fry

1. Sift the flour and salt into a large bowl, make a dip in the middle and crack the eggs into it.
2. Add the eggs to the flour mix and gently start to incorporate the flour surrounding them.
3. Add a little milk to help bring everything together, but keep it thick until all the flour is gone.
4. SLOWLY (and I mean, slowly) add the rest of the milk, whisking energetically until the milk is all in and there are no lumps.
5. Leave the batter aside for a while, or put in the fridge.  Most recipes seem to recommend keeping the batter in the fridge for at least an hour, but I have to say, I have never noticed a difference.
6. When you’re ready, heat a non stick heavy based pan, add a drop of sunflower oil and allow it to heat up.  You don’t want the pan absolutely burning, as the pancakes will burn before they’re cooked through.
7. The first pancake will, most likely, be a disaster.  With a non-stick pan this is less likely to happen, but be prepared and just chuck it in the bin or the dog’s bowl.
8. Ladle in just enough batter to coat the base of the pan, tipping it to let the batter spread out.
9. After a minute or two, lift a corner to peek underneath.  If the underside is speckled brown, slide a fish slice under it and turn it over to cook the other side.  If you’re brave, flip the pancakes in the pan, it’s all in the wrist!
10. Serve with the traditional sugar & lemon, or agave syrup if you prefer to avoid the white stuff.  Equally yummy is chocolate pieces and sliced banana, or maybe some berries and a squeeze of lemon.  If you’re a savoury fan, throw in some sliced mushroom, rocket leaves and sundried tomatoes and just fold over one side of the pancake to make a tasty parcel. 

ENJOY!