Gluten and dairy-free pancakes

Name: Gluten and dairy-free pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 100 grams gluten-free flour; 1.5 tsp caster sugar; 1 british blacktail free range medium eggs; 75 mls almond milk; 1 vegetable oil spray; 100 grams raspberries; 100 grams blueberries; 3 tbsp maple syrup; 0.5 tbsp icing sugar

Prep: 5 minsCook: 5 mins

Prep

5 mins

Cook

5 mins

Servings

Difficulty

Easy

Dairy-FreeVegetarian

(0)

Making pancakes that everyone can enjoy is easier than you might think. These gluten and dairy free pancakes come together in just ten minutes from start to finish, making them perfect for a busy weekday breakfast. I've swapped traditional flour for gluten free flour and used almond milk instead of dairy, which means they're wonderfully light and easier to digest. The best part? They're ridiculously simple to make with ingredients you probably already have at home. Top them with fresh raspberries and blueberries, which are packed with antioxidants, then drizzle with maple syrup for a naturally sweet finish. Trust me, once you try these, you'll be making them every weekend.

Ella x

Ingredients

Servings:

100 gramsgluten-free flour
1½ tspcaster sugar
1british blacktail free range medium eggs(British Blacktail Free Range Medium Egg, beaten)
75 mlsalmond milk(unsweetened)
1vegetable oil spray
100 gramsraspberries
100 gramsblueberries
3 tbspmaple syrup((approx. 2-3 tbsp))
½ tbspicing sugar((optional))

Detail level

Instructions

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.

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