Dairy and gluten-free pancakes
Made with gluten-free flour and almond milk, and topped with fresh berries and maple syrup. You could use your favourite fresh fruit, and experiment with different milk alternatives too.
- 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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,648kJ/ 399kcals |
|---|---|
Fat | 8.2g |
Saturated Fat | 1.5g |
Carbohydrates | 67.9g |
Sugars | 31.1g |
Fibre | 2.9g |
Protein | 13.7g |
Salt | 0.3g |