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Gluten and dairy-free pancakes

Gluten and dairy-free pancakes

By Ethan Visagie
5’ Prep time
5’ Cook time
10’ Total time
399 Calories
2 Serving

Summary

Made with gluten-free flour and almond drink, and topped with fresh berries and maple syrup. you could use your favourite fresh fruit, and experiment with different milk alternatives too.
Ethan Visagie 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.

Ingredient

  • Raspberries
    Raspberries
    100 grams
  • Caster sugar
    Caster sugar
    1.5 tsp
  • Maple syrup
    Maple syrup
    3 tbsp
  • Blueberries
    Blueberries
    100 grams
  • Icing sugar
    Icing sugar
    0.5 tbsp
  • British blacktail free range medium eggs
    British blacktail free range medium eggs
    1
  • Almond milk
    Almond milk
    75 mls
  • Gluten-free flour
    Gluten-free flour
    100 grams

Nutrition Facts

View nutrition facts
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