Gluten free pancakes
- Light & easy to digest
Preparation & cooking time:
8 minutes mins plus resting
Makes 6 small pancakes
- 125g gluten-free plain flour
- 1 egg
- 250ml alternative to dairy milk such as oat, rice, almond or coconut milk
- Dairy free spread or coconut butter, for frying
1. Sift the flour into a large mixing bowl and make a well in the centre. Crack the egg into the middle and pour in a quarter of the milk. Whisk the mixture thoroughly to combine, incorporating any bits of flour from around the edge of the bowl as you do so. Once you have a paste, mix in another quarter and when the lumps have disappeared then mix in the remaining milk and mix to the consistency of thin cream. The mix is now ready for making your pancakes but for best results cover the bowl to stand for 20 minutes and stir again before using.
2. Heat a small non-stick frying pan over a high heat to get it really hot, then turn it down to medium and add a knob of butter, swirling it around. When the butter starts to foam, ladle or pour a small amount of the mixture into the pan, tilting the pan from side to side to move the mixture around for a thin and even layer. If you get any holes in it, add a teaspoon of the mixture just to fill them. Cook for about half a minute until golden on the bottom. You can lift the edge with a flat spatula or palette knife to check, loosen the pancake and turn over and cook until golden on the other side and slide it out on to a plate. Continue with the rest of the mixture, stirring the mixture between pancakes and adding more butter for frying if necessary. Serve them as you cool or stack onto a plate.
3. Serve with agave syrup, some thin apple slices and a sprinkle of ground cinnamon if desired.