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Dairy free and gluten free pancakes
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Makes: 4 large or 12 small pancakes
120g gluten free self-raising flour
1½ tsp caster sugar
1 medium egg
150ml unsweetened almond milk
1. Combine the flour and sugar in a mixing bowl. Put the egg and milk into a jug and beat until combined. Whilst whisking, slowly pour the egg and milk mixture into the flour, mixing well to ensure you have a smooth batter.
2. Pre-heat a 20cm non-stick frying pan over a medium to high heat. Once hot, spray the pan with the oil to give a light covering. Slowly pour some of the mix into the base of the pan to create 1 large or 3 small pancakes. After 1-2 minutes the pancakes should be a light golden brown; carefully flip and repeat on the other side. Repeat with the remaining batter. Keep the pancakes warm whilst you cook the remaining pancakes.
This recipe was first published in February 2017.