Happy Pancake Day everyone!
There’s nothing better than spending the afternoon with your little ones making yummy pancakes.
This year we’ve teamed up with Laura Scott of How to Cook Good Food to share this delicious
gluten-free coconut & raspberry pancake recipe.
Laura is an ex-chef who is now back in the kitchen running her monthly Epsom Supper Club. She is also a freelance cookery tutor and food blogger. She has lived in Epsom for 10 years with her husband Charlie and their three children, Eve 12, Tess 10 and Daniel 9, moving out from London where she grew up and worked as a chef.
Laura has recently won an award for “Best Baking Recipe” at The Best of Pinterest 2016 awards held in London for her raspberry, rose bundt cake which was judged by Tom Aitkens, BBC Food and the editor of Time Out Food & Drink.
DO YOU CELEBRATE PANCAKE DAY?
Absolutely! All three of my children adore pancakes both crepes and American style. My eldest daughter, now 12, can also knock up a batch of pancake mix and has been known to cook them for me too so I may leave her in charge this year. Their all time favourite topping, as well as mine, is Nutella. Simple yet oh so good!
WHY DO YOU THINK THIS IS A GREAT RECIPE FOR KIDS?
This recipe is simple enough that kids can help to make it and even cook them with a little supervision. Kids love pancakes in any shape and form and they also love raspberries and they don’t tend to notice when I make gluten-free versions of recipes. They also work very well if you replace the raspberries with strawberries or blueberries. It is a great way to add fruit to their daily diet and I often make a batch but keep some in the freezer so they can have them as an after school snack.