Gluten Free American Style Pancakes

Name: Gluten Free American Style Pancakes
Cook time: PTM
Yield: 10 pancakes
Ingredients: 250g FREEE Plain White Flour 2 tbsp icing sugar 1 ¾ tbsp FREEE Baking Powder 2 eggs (or 2 tbsp FREEE Gram Flour + 4 tbsp water) 150ml milk (or plant milk) 50g butter (or plant butter), melted oil, for frying sliced banana, chopped almond and maple syrup, optional for serving

4.3

15 Ratings

10 pancakes Gluten,Wheat,Nuts,Peanuts Vegetarian

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About this recipe:

These 10, thick, fluffy, American Style Pancakes are the perfect Sunday brunch treat. They can be made Free From allergens using our clever ingredient swaps. These pancakes are delicious and wholesome topped with banana and chopped almonds, and drizzled with maple syrup.

Equipment:

large frying pan and mixing bowl

Ingredients:

250g FREEE Plain White Flour
2 tbsp icing sugar
1 ¾ tbsp FREEE Baking Powder
2 eggs (or 2 tbsp FREEE Gram Flour + 4 tbsp water)
150ml milk (or plant milk)
50g butter (or plant butter), melted
oil, for frying
sliced banana, chopped almond and maple syrup, optional for serving

Method:

Put the flour, icing sugar and baking powder into a bowl and stir to combine.
Break the eggs into a mixing bowl (or measure the gram flour + water into the bowl).
Add the milk and beat together well.
Stir in the dry ingredients, then add the melted butter. Beat into a smooth thick batter.
Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
Pour batter into the pan to make 75mm/3” circles and cook on a medium heat.
When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side.
Transfer the cooked pancakes to a plate and repeat with the remaining batter.
Serve warm with your favourite toppings.