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Gluten-free pancakes

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet

  • Prep: 5 mins
    Cook: 25 mins
    Plus resting
  • Makes 6 small pancakes
  • Easy
  • Makes 6 small pancakes
  • Easy
  • Calories 119
  • Carbohydrates 16.1
  • Saturated Fat 1.8
  • Sugar 1.9
  • Protein 6
  • Fat 3.5
  • Fibre 0.1
  • Salt 0.1

Nutrition per serving

  • Calories 119
  • Carbohydrates 16.1
  • Saturated Fat 1.8
  • Sugar 1.9
  • Protein 6
  • Fat 3.5
  • Fibre 0.1
  • Salt 0.1

Ingredients

  • 125g gluten-free plain flour (we used Doves Farm)
  • 1 egg
  • 250ml milk
  • butter, for frying

Tip

Video
Improve your pancake skills with our How to flip a pancake video.

Method

  1. 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.

  2. 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.

  3. Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.