GF & DF Pancakes PDF (Gluten & Dairy Free)
From Waitrose (https://www.waitrose.com/home/recipes.html)
Serves 2
Ingredients
100g Gluten-free Flour
1 1/2 tsp Caster Sugar
1 medium British Blacktail Free Range Egg, beaten
75ml Almond Milk, unsweetened
Vegetable Oil spray
100g Raspberries
100g Blueberries
2-3 tbsp Maple Syrup
½ tsp icing sugar (optional)
Method:
- 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 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.
- Serve 3 pancakes on a plate and scatter with the raspberries and blueberries, drizzle over the maple syrup and dust with the icing sugar.
