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Dairy and gluten-free pancakes
Serves2
CourseBreakfast
Prepare5 mins
Cook5 mins
Total time10 mins
Ingredients
100g gluten-free flour
1½ tsp caster sugar
1 British Blacktail Free Range Medium Egg, beaten
75ml almond milk, unsweetened
Vegetable oil spray
100g raspberries
100g blueberries
3 tbsp maple syrup (approx. 2-3 tbsp)
½ tbsp icing sugar (optional)
Method
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.
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. After 1-2 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.
Serve 3 pancakes on a plate and scatter with the raspberries and blueberries, drizzle over the maple syrup and dust with the icing sugar.
