Gluten-Free American-Style Pancakes - Vegetarian Society

Ingredients

• 175ml rice milk
• 60g vegan margarine, melted
• 2 large free-range eggs, whites and yolks separated
• 200g self-raising gluten-free flour (we used Dove’s Farm)
• 1 tbsp caster sugar
• 1 tsp bicarbonate of soda
• 1 x 435g can pineapple pieces, thinly sliced and juice reserved
• 1 tbsp caster sugar, to caramelize the pineapple
• 150ml pineapple juice, from the can
• 50g light soft brown sugar
• 25g vegan margarine, cut into cubes
• 2½ tbsp cornflour
• 100ml vegan plant-based double cream (we used Elmlea Plant Cream)