Name: Fluffy Gluten-free Pancakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 3 eggs, lightly beaten; 1 cup buttermilk; 1 tsp vanilla extract; 3⁄4 cup gluten-free self-raising flour; 1/3 cup coconut flour; 1⁄2 tsp gluten-free baking powder; 2 tblsps caster sugar; 50g unsalted butter, melted; Cooking oil spray; Sliced banana and strawberries and pure maple syrup, to serve

Fluffy Gluten-free Pancakes

Perfect for an afternoon snack, school box lunch or dessert.

Serves 10

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

For pikelets, spoon heaped tablespoons of mixture into heated pan instead of 1/4 -cup quantities and cook until golden on both sides.

Ingredients

3 eggs, lightly beaten

1 cup buttermilk

1 tsp vanilla extract

3⁄4 cup gluten-free self-raising flour

1/3 cup coconut flour

1⁄2 tsp gluten-free baking powder

2 tblsps caster sugar

50g unsalted butter, melted

Cooking oil spray

Sliced banana and strawberries and pure maple syrup, to serve

Method

Whisk eggs, milk and vanilla in a large jug until combined.

2. Sift ours and baking powder into a large bowl. Stir in sugar. Make a well in centre. Add egg mixture and butter. Whisk until smooth.

3. Spray a large, non-stick frying pan with cooking oil. Place over a medium to low heat until hot. Pour 1⁄4-cup of pancake mixture into pan. Gently spread to a 10cm round. Repeat once more.

4. Cook for about 2 to 3 minutes, or until bubbles appear on the surface. Turn over. Cook for a further 2 minutes, or until golden underneath. Remove. Cover to keep warm. Repeat process to make 10 pancakes in total.

5. Serve pancakes with banana, strawberries and maple syrup.

Jane Ash

Sarah-Jane Hallett

Ingredients

Method

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