Dairy and gluten-free pancakes
Waitrose and Partners

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.

4 out of 5 stars(2) Rate this recipe
Gluten free
  • 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

  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. 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.

  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.

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

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars2 ratings