Mike's wife was diagnosed with Coeliac Disease in 2006. Since then, they have embraced a gluten-free lifestyle at home and elsewhere.
Pancakes are such a quick and easy meal to make, and they are a weekend staple in our house. Some people tell me they are unsure on how to make the batter, especially if they are using gluten-free flour. In my experience, however, making gluten-free pancakes is easy, and I hope that this simple recipe will be helpful.
For this recipe, I used a 20-centimetre crepe pan (equivalent to about eight inches), but you can use any good, non-stick frying pan.
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Yield: 10-12 pancakes
- 1 egg
- 600 milliliters milk
- 325 grams gluten-free plain flour mix
- Set your pan on medium-high heat. I don't use any extra oil as the pancakes won't stick if your pan is nice and hot.
- Crack your egg into the mixing bowl and add your milk. Whisk thoroughly to combine.
- Add your flour, 1 tablespoon at a time, while whisking the mixture to ensure it is nice and smooth.
- Once the mixture is complete, turn up the temperature on the pan to high for 2-3 minutes.
- Pour in enough mixture to cover about 3/4 of the pan. Then tilt pan to ensure an even spread across the whole surface. This will make sure your pancakes aren't too thick.
- Cook for 30 seconds and then flip (I use a fish slice rather than try and flip in air). Cook for 30 seconds on the other side and then remove it from the pan.
- Give the mixture a quick whisk between each pancake to stop it starting to separate. You should be able to make a stack of 10-12 pancakes from the mixture.
- Choose your favourite topping and enjoy! It's that simple!