I made it!
1 person made this
This recipe was an experiment that went wonderfully right. Fluffy, light, nutritious and gluten free. Great for breakfast with lemon and local honey or for dessert with caramelised pears in honey and creme fraiche. Yum.
4 large pancakes
1 cup gluten free self raising flour
1 teaspoon gluten free baking powder
1/4 teaspoon cinnamon (optional)
1 cup almond milk
coconut oil, for frying
10 min › Cook:
10 min › Ready in:
Mix flour, baking soda and cinnamon (optional).
Make a well in the centre and add egg and milk. Whisk to a smooth consistency.
Heat non-stick frypan with a little oil. Add half a cup of mixture to middle of frypan and shake gently to even out batter.
Cook approximately 1-3 minutes on each side depending of heat of pan. Tip
Serving suggestions: local honey and lemon, caramelised pear or banana in local honey (I do this in the pan after cooking pancakes).
Write a review
Click on stars to rate