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Gluten and Dairy-Free Pancakes

Soft and fluffy gluten and dairy-free pancakes that are perfect for any breakfast occasion. Easy to make and customizable with various toppings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 100 g gluten-free flour
  • 1.5 tsp caster sugar
  • 1 medium British Blacktail Free Range Egg, beaten
  • 75 ml almond milk, unsweetened
  • vegetable oil spray For cooking pancakes
Toppings
  • 100 g raspberries
  • 100 g blueberries
  • 3 tbsp maple syrup
  • 0.5 tbsp icing sugar (optional) For dusting on top

Method
 

Preparation
  1. In a bowl, mix the gluten-free flour and caster sugar together.
  2. Add the beaten egg and almond milk to the flour mixture and whisk until smooth.
Cooking
  1. Heat a non-stick frying pan over medium heat and spray with vegetable oil.
  2. Pour small amounts of the batter into the pan for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
  1. Serve the pancakes topped with fresh raspberries, blueberries, and drizzle with maple syrup. Sprinkle icing sugar if desired.

Notes

These pancakes can be stored in an airtight container in the fridge for 2-3 days or frozen for up to a month. Reheat in a toaster or microwave. Customize with various toppings like nuts, yogurt, or fruit jams.