Gluten-free Pancakes
Light, fluffy, and delicious, these gluten-free pancakes are a delightful breakfast treat. Made with a simple batter of gluten-free flour, eggs, and milk, these pancakes are easy to make and taste fantastic. Serve them warm with your favorite toppings for a perfect start to your day.
— Constant Cookbook
Ingredients
- 125g gluten-free plain flour (we used Doves Farm)
- 1 egg
- 250ml milk
- butter , for frying
Instructions
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Cook Time
25M
Prep Time
PT5M
Yield
Makes 6 small pancakes
Nutrition
- Calories: 119 calories
- Fat Content: 3.5 grams fat
- Saturated Fat Content: 1.8 grams saturated fat
- Carbohydrate Content: 16.1 grams carbohydrates
- Sugar Content: 1.9 grams sugar
- Fiber Content: 0.1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.1 milligram of sodium
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