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Gluten-Free Pancakes (3+ Ingredients )

Gluten-Free Pancakes (3+ Ingredients)

Total Time 15 minutes
Servings 2 pancakes

Ingredients

  • 50 g almond meal almond flour
  • 1 egg
  • 70 g milk or water

PLUS ingredient

  • your fave pancake toppings
Metric - US Customary

Instructions

  1. In a medium jug, weigh out the almond meal, egg and milk. Whisk until the wet ingredients have combine in and the mixture is mostly smooth.

  2. Heat a small (20 cm / 8in) frying pan or skillet on a medium high heat. When it’s hot add a splash of oil and then carefully use a bunched up piece of paper towel to wipe out most of the oil leaving a thin layer.

  3. Pour about 1/2 of the pancake batter into the pan and tilt the pan quickly in a circular motion so the batter covers the base of the pan.

  4. Cook the first side for 1-2 minutes.
  5. When the mixture is looking set on top and no longer wet, use a spatula to gently lift the side of the pancake. Slide the spatula under and flip over the pancake. If the pancake is stuck just remove from the heat and allow to cool and release for a few minutes before trying again.
  6. Return to the heat and cook on the second side for 20-30 seconds or until just browned.
  7. Tip the cooked pancake on a clean plate and repeat with oil and the remaining batter until you have 2 pancakes.
  8. Serve warm with your choice of pancake accompaniments.

Recipe Video