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Gluten and Dairy-Free Pancakes

Light and fluffy gluten and dairy-free pancakes that are easy to make and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 100 g gluten-free flour
  • 1.5 tsp caster sugar
  • 1 unit British Blacktail Free Range Medium Egg, beaten
  • 75 ml unsweetened almond milk
  • 1 spray Vegetable oil spray for cooking
Toppings
  • 100 g raspberries fresh
  • 100 g blueberries fresh
  • 3 tbsp maple syrup approx. 2-3 tbsp based on preference
  • 0.5 tbsp icing sugar optional for dusting

Method
 

Preparation
  1. In a bowl, mix the gluten-free flour and caster sugar.
  2. Add the beaten egg and almond milk slowly, whisking until smooth.
Cooking
  1. Heat a non-stick frying pan and spray with vegetable oil.
  2. Pour a ladle of batter into the pan, cooking until bubbles form on the surface.
  3. Flip the pancake and cook until golden brown.
  4. Serve warm topped with fresh berries, maple syrup, and a dusting of icing sugar if desired.

Notes

Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days or frozen for up to a month. Reheat in a toaster or microwave.