Gluten-free pancakes are so simple to make as they're made of just three ingredients: gluten-free flour, egg and milk.
Once you've got your pancake batter together, all you need to do is drizzle it into the pan to the size you want you pancake and leave it to cook. While we've kept our toppings simple in this tasty pancake recipe (opens in new tab), you could cover your gluten-free pancake with whatever you like. It's likely going to form more of a crepe shape than an American pancake so a classic lemon and sugar combination would be perfect.
Ingredients
100g gluten-free flour
1 egg
250ml milk
A little sunflower oil for frying
Sugar and lemon juice or your favourite topping, to serve
WEIGHT CONVERTER
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Method
Place the flour in a bowl, make a well in the centre and crack the egg into it. Gradually add half the milk, stirring continuously until all the flour is incorporated. Beat well until smooth then beat in the remaining milk to make a smooth batter. If you have time leave the batter to stand for 30 mins, but it’s not essential.
Heat a little oil in a 20cm non-stick frying pan. Pour in enough batter to thinly cover the base of the pan as you swirl it around. Cook for about 1 min until the batter has set and is golden underneath. Turn it over using a palette knife and cook the other side for 30-40 secs until starting to brown. Slide onto a plate and keep warm while making the remaining pancakes, you should get about 8 from this mixture.
Serve with sugar and lemon juice or your favourite topping.
Top tips for making gluten-free pancakes
Gluten-free flour is known to absorb more liquid than standard flour, so if the batter seems too thick (it should be the consistency of single cream) add a little extra milk or water if necessary.
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