There are a few gluten free pancake recipes out there. I’ve tried a couple of fiddly ones including bananas but now I’ve found these I really haven’t bothered with any others. Quick, easy and delicious = happy faces all round!
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 20 g teff flour
- 60 g buckwheat flour
- 1 tbsp egg or chia replacer - 1ground seeds with 3water
- 2 tbsp agave syrup plus extra to serve
- 130 mls rice milk I use almond milk
- 1 tsp vanilla extract
- finely grated zest of 1 lemon
- 60 g blueberries
- oil or butter for frying
- juice of 1 lemon to serve
Ingredients
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Instructions
- Sift the flowers together into a bowl.
- Separately, whisk the egg, syrup, milk, vanilla and lemon zest.
- Pour the wet ingredients into the dry and mix well.
- Add the blueberries.
- Heat a small amount of oil to a hot, non-stick frying pan and ladle some of the pancake batter into it.
- Leave for about 30-60 seconds until it is solid enough to turn with a spatula.
- Squish the blueberries down a little so the whole of the pancake cooks and leave for a further 30 seconds or so.
- Transfer pancake to a warm plate and repeat until all of the pancakes are cooked.
- I serve mine with the lemon and syrup and some sliced fruit such as strawberries and bananas.
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