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.
- Prepare5 mins
- Cook5 mins
- Total time10 mins
- 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)
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.
Typical values per serving when made using specific products in recipe