Gluten Free Pancakes

This recipe has been adapted to cope with gluten free and dairy requests.

2 large eggs


175ml  Soya milk or regular Milk

25g Vegetable spread, or butter plus an extra 25g for greasing pan

150g Gluten-free plain white flour blend

15g Caster Sugar plus some for sprinkling
 
1 Lemon or another topping
 
Method:
 
1.Place eggs, soya milk, half the vegetable spread in a blender. Add the flour and sugar ( if using) and blend until a smooth batter is formed.


2.Place the remaining vegetable spread on a saucer. Scrunch up the greaseproof paper, dab it in the sunflower spread and lightly grease the frying pan with it.

3.Place the pan over a medium heat. Add a few spoonfuls of batter and tilt the pan to evenly coat it with a thin layer of batter. Cook gently until the batter is set firm. Turn the pancake and cook the other side.

4.Repeat steps 2 and 3 until all the batter is used. Stack the pancakes and keep warm until required.

5.Sprinkle each pancake with caster sugar and lemon juice, roll up and serve hot.

For my topping I also added mixed berries (defrosted). You could also add some ice-cream or plain greek yogurt.