1 tbs chickpea flour, 2 tbs water (whisk together for chickpea egg) 1 cup of coconut milk (or any of your choice) 1 cup of teff flour 1/2 tsp vanilla extract 1/2 tsp cinnamon pinch of salt 1 tsp of coconut oil for the pan
1. Place chickpea egg and milk in a bowl and whisk lightly. Slowly whisk in the flour, cinnamon and a pinch of sea salt. Leave mixture to rest for 30 minutes. Strain off any lumps. 2. Add coconut oil to pan. Add enough oil to cover base of pan. Cook pancakes for 2-3 mins on either side, until golden brown. 3. Serve up with greek yoghurt and fresh berries, and enjoy.
IMPORTANT NOTE This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Delicious vegan pancakes - they taste just like traditional pancakes made with egg and milk!
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.