Pancake Day has been and gone, but I am still having gluten-free pancakes on a regular basis. Why? Because, erm, why not? But also, I’ve finally found my favourite gluten-free pancake recipe and it’s not a gluten-free recipe, it’s an adapted one from the BBC. Thank you so much, BBC.
I am really against faff when it comes to pancakes.
I just want a nice, simple pancake recipe that I can add my own touch to after they’ve been made, with nice fruits, creams, whatever.
If you have pancakes quite often, I’ve found buying frozen fruit is actually much better for three reasons – it’s cheaper, it doesn’t go off quickly AND they’re there ready to use whenever you feel like having some pancakes.
Every time I open my gluten-free cookbooks when flour is required, it’s always ‘add a tablespoon each of almond flour, rice flour, and five other flours’ – who has time for this when you want pancakes NOW?! Well, I don’t. So here’s a super easy and super tasty gluten-free recipe for you to enjoy time and time again.
- 100g gluten-free plain flour
- 2 eggs
- 300 ml milk
- 1 tbsp veg oil – plus extra for frying
- A handful of mixed berries
- A large dollop of mascarpone cheese
That’s it! I know, how faff-less. It gets less faffy, too. You just mix it all together! (Except for your berry and cheese toppings)
(This seems kind of pointless since I just told you what to do)
- Mix it all together
- Pour a ridiculously thin layer of the mixture into the frying pan. Tilting it until your pancake is super flat
- Flip when golden and store each pancake in your oven on a low heat so you can enjoy your mountain of pancakes all warm
- Serve with berries/your toppings of choice