Gluten-free pancakes

By Caroline Hire

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

Easy

Nutrition per serving

kcal 119
fat 3.5g
saturates 1.8g
carbs 16.1g
sugars 1.9g
fibre 0.1g
protein 6g
salt 0.1g

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

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.

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