DAIRY- AND GLUTEN-FREE PANCAKES
Everyone deserves to enjoy pancakes, and this recipe caters to those with gluten and dairy allergies. Don't be fooled though: that doesn't make them any less tasty! Ideal for children, too, you can top them with your favourite seasonal fruits and generous drizzles of syrup.
Ingredients:100g gluten-free flour
1½ tsp caster sugar
1 medium British Blacktail free range egg, beaten
75ml almond milk, unsweetened
vegetable oil spray
2-3 tbsp maple syrup
½ tbsp icing sugar (optional)
- 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.
- 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 three 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.
- Serve three pancakes on a plate and scatter with the raspberries and blueberries, then drizzle over the maple syrup and dust with the icing sugar.