Buttermilk Pancakes With Raspberries Jam


350 g/ 12 oz/2 ½ cups self-raising gluten free flour (optional)

2 tbsp castor (superfine) sugar

2 vegan eggs

300 ml 10 ½ fl oz /1 ¼ cups vegan buttermilk

300 ml /10 ½ fl oz 1 ¼ cups whole vegan milk

75 g /2 ½ oz /2/3 cup vegan butter

175 ml / 6 fl. Oz oz / 2/3 cup raspberry jam (jelly)

1 handful fresh raspberries to garnish


1.Mix the flour, sugar and bicarbonate of soda in a bowl and make a well in the centre. Put egg in the and pour buttermilk and milk then use a whisk to gradually incorporate all the dry ingredients from round the outside.

2. Melt the butter in a frying pan, then whisk it into the batter.

Put the buttered frying pan back over a low heat.

3.Spoon approximately 2 heaped tablespoons of batter into the pan and cook for 2 minutes or until small bubbles start to appear on the surface. Turn the pancakes over with a spatula and cook through.

4.Repeat until all the batter has been used. Keeping the finished batches warm in a low oven.

5. Stack the pancakes onto warm plate and spoon over the j

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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