Gluten Free Classic Pancakes/Crêpes
The best day of the year (pancake day) is coming up and I am flipping bonkers about pancakes. Luckily for us, they are one of the easiest things to make gluten free just by swapping the flour for gluten free flour! I can’t tell the difference, and neither can my gluten eating boyfriend.
My favourite pancake topping is definitely golden syrup, but for these I used the M&S lemon, gin and tonic sauce which was so yum. They also have a percy pig sauce, but I’m a little apprehensive about that one…
You could just as easily top these with nutella (or a palm oil free alternative like the new GU spreads), lemon and sugar, or anything else that takes your fancy.
If you’re dairy free you can just swap the milk for a dairy free alternative. My go-to is almond milk.
If you make these then make sure to send me some pics and let me know if you enjoyed them by heading to @the.gfg on Instagram!
Ingredients
(serves 2)
FOR THE PANCAKES:
125g (1 cup) gluten free plain flour (I use doves farm)
200ml (1 cup) milk (or dairy free alternative)
1 egg
A pinch of salt
Vegetable oil
Method
Combine the flour and salt in a large bowl. Make a well in the centre, and crack the egg into the well.
Pour in the milk, and whisk all of the ingredients together so you have a light, thin batter.
Heat a little vegetable oil in a frying pan over a medium heat. Pour in enough of the batter to just cover the base of the frying pan.
Cook for 1-2 minutes on each side of the pancake. This is the time for flipping, if you dare!
Serve immediately or, if you want to serve a few at a time, keep warm in the oven at around 90°C.
Top with whatever toppings you fancy!
