100g gluten-free flour
11⁄2 tsp caster sugar
1 medium British Blacktail Free
Range Egg, beaten
75ml almond milk, unsweetened Vegetable oil spray
2-3 tbsp maple syrup
1⁄2 tbsp icing sugar (optional)
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. After1-2 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.
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