Dairy and gluten-free pancakes

  • Preparation time: 5 minutes
  • Cooking time: 5 minutes
  • Total time: 10 minutes 10 minutes
  • Serves:2


    100g gluten-free flour
    11⁄2 tsp caster sugar
    1 medium British Blacktail Free
    Range Egg, beaten
    75ml almond milk, unsweetened Vegetable oil spray
    100g raspberries
    100g blueberries
    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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