Gluten Free Pancakes
March is the month for pancake making and with Shrove Tuesday marking the beginning of the month this recipe is a must-have and one to use for sweet and savoury tastebuds. With suggested ingredient swaps, you can make perfect pancakes which are not only gluten free but also free from dairy and/or eggs. Just serve warm with lemon juice and sugar.
Credited to: FREEE by Doves Farm
Kcal:
Difficulty: Pretty easy
Serves 6
10 mins prep
10 mins cooking time
Ingredients
- 200g FREEE Plain Flour
- 2 eggs (or 1tbsp FREEE Chickpea Flour + 2tbsp water)
- 500ml milk (or vegan milk)
- Oil
Method
- Put the flour, egg (or chickpea flour + water), and half the milk (or vegan milk), into a large bowl or jug.
- Beat to a smooth paste then stir in the remaining milk to make a thin batter. Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
- Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
- Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
- Cook the pancake, loosening the edges, until the base is golden.
- Turn it over and cook the other side.
- Repeat until the batter is used.
- Serve with sweet or savoury fillings of your choice.
