Gluten-free pancakes recipe

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  • Serves 4 (makes 8 pancakes)
  • 35 mins to prepare and 10 mins to cook
  • 101 calories / serving
  • Healthy
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These wafer-thin pancakes are the perfect base for dousing with golden syrup, or lemon and sugar. This gluten-free version is just as good as the normal, so you can make them for everyone.

  1. Sieve the flour, baking powder and salt into a large mixing bowl. In a separate bowl whisk together the eggs and milk, then make a well in the centre of the flour and slowly add the liquid, mixing all the time until you have a smooth batter. Leave to rest for at least half an hour, or overnight.
  2. When ready to cook, heat a little sunflower oil in a 20-25cm (8-10in) non-stick pan until hot. Stir the batter and pour a small ladleful into the pan, swirling it so the mixture spreads out to the edges of the pan. Cook for a minute or two. When the top of the pancake starts to bubble, flip it over and cook until golden.
  3. Wrap the pancakes in greaseproof paper and keep warm in a low oven until ready to serve.

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  • Ingredients

  • 100g (3 1/2oz) gluten-free flour
  • 1/2 tsp gluten-free baking powder
  • pinch sea salt
  • 2 eggs
  • 200ml (1/3 pint) milk
  • sunflower oil
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or
  • Energy 423kj 101kcal 5%
  • Fat 4.9g 7%
  • Saturates 1g 5%
  • Sugars 1.2g 1%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 11.3g Protein 3.3g Fibre 0.1g

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