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DAIRY AND GLUTEN-FREE PANCAKES

Serves: 2

Cost CuttingGluten Free‏Quick Make

Recipe and image courtesy of http://www.waitrose.com

DAIRY AND GLUTEN-FREE PANCAKES Recipe: Veggie Magazine

Ingredients:

100g gluten-free flour
1½ tsp caster sugar
1 medium British Blacktail free range egg, beaten
75ml almond milk, unsweetened
vegetable oil spray
100g raspberries
100g blueberries
2-3 tbsp maple syrup
½ tbsp icing sugar (optional)

method:

  • In a mixing bowl combine the flour and sugar. Separately in a jug beat together the egg and milk until combined. While whisking, slowly pour the egg and milk mixture into the flour, mix well to ensure you have a smooth batter.
  • Preheat a non-stick frying pan over a medium heat. Once hot, spray the pan with the oil until you have a light covering – this should be around 4-5 sprays. Next, slowly pour the mix into the pan. You should be able to fit three in each time, making sure each pancake measures around 9cm. After 1-2 minutes the pancake should be 
a light golden brown; carefully flip and repeat on the other side. Keep
the pancakes warm while you cook the second batch.
  • Serve three pancakes on a plate and scatter with the raspberries and blueberries, then drizzle over the maple syrup and dust with the icing sugar.
Print Recipe http://www.waitrose.com/home/inspiration/pancake_day.html

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