Dairy and gluten-free pancakes

  • Preparation time: 5 minutes
  • Cooking time: 5 minutes
  • Total time: 10 minutes 10 minutes

Serves: 2

Ingredients

100g gluten-free flour
11⁄2 tsp caster sugar
1 medium British Blacktail Free
Range Egg, beaten
75ml almond milk, unsweetened Vegetable oil spray
100g raspberries
100g blueberries
2-3 tbsp maple syrup
1⁄2 tbsp icing sugar (optional)

Method

1. In a mixing bowl combine the flour and sugar. Separately in a jug beat together the egg and milk until combined. While whisking, slowly pour the egg and milk mixture into the flour, mix well to ensure you have a smooth batter.

2. Preheat a non-stick frying pan over a medium heat. Once hot, spray the pan with the oil until you have a light covering – this should be around 4-5 sprays. Next slowly pour the mix into the pan. You should be able to fit 3 in each time, making sure each pancake measures around 9cm. After1-2 minutes the pancake should be
a light golden brown, carefully flip and repeat on the other side. Keep
the pancakes warm while you cook the second batch.

3. Serve 3 pancakes on a plate and scatter with the raspberries and blueberries, drizzle over the maple syrup and dust with the icing sugar.