Easy gluten-free pancakes

Tuesday, 4 March 2014

Shrove Tuesday was so exciting as a child. It was the only day of the year we ate pancakes, so they were a real treat. My mum would use a batter mix from a packet and we'd have them with lemon and sugar or golden syrup.

These days I'm quite the pancake fan, so we tend have them for breakfast most weekends, usually served with maple syrup. After trying all sorts of different recipes, it's this really simple one I find the best for big fluffy American style pancakes. These are also really good with a handful of blueberries mixed in.


1 cup of self raising gluten-free flour
1 cup of milk (full fat is best)
1 egg
Pinch of salt


Mix flour, milk and egg to make a batter
Add pinch of salt
Melt a knob of butter in pan
Add enough batter to form a pancake
Cook for a couple of minutes until formed then turn and cook other side

I was a bit disappointed when I got home from work today to find my mother-in-law had already made pancakes for the girls, but being a big kid I cooked one just for myself (rest of the batter is in the fridge.)

As I'm on a bit of a health kick (more about that later), I skipped the syrup and served with Greek yoghurt and berries.
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