
Ingredients
- 250g (8oz) gluten free flour or gluten free white bread Mix
- Pinch of Salt
- 1 Large Egg
- 14 fl oz Milk
- Butter for frying
Suggested Fillings for Pancakes
Banana & Lemon Filling
- 4 Bananas sliced
- 3 tablespoons Golden Syrup*
- 2 tablespoons Fresh Lemon Juice
Apple & Blackberry Filling
- 450g (1lb) Cooking Apples
- 225g (8 oz) Blackberries
- 3 tablespoons Water
- 2 tablespoons Brown Sugar
Orange & Blueberry Filling
- 4 Medium Oranges
- 2 Cups Blueberries
Method
- Combine all dry ingredients in a bowl, add egg and milk and beat until batter is smooth, with no lumps.
- Let batter stand for 10 minutes, heat a little butter on the pan and use a soup ladle to drop the batter onto the pan.
- When the mixture is puffed and bubbling on top, turn and cook on other side.
- Serve hot with honey drizzled over.
Banana & Lemon Filling
- Place all ingredients in pan and simmer gently for about one minute, spoon into prepared pancakes and serve with fromage frais
Apple & Blackberry Filling
- Peel apples and slice into the pan with blackberries
- Add water and cook gently for about 10 minutes until fruit is soft.
- Serve in prepared pancakes
Orange & Blueberry Filling
- Peel oranges and divide into segments
- Combine with the blueberries and heat gently until the fruit is warmed through.
- Serve on prepared pancakes, topped with natural yoghurt.
Nutritional Breakdown
(Per Serving)
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All recipes developed by the Coeliac Society are nutritionally checked by our in-house team of dietitians and chefs. Please note all nutritional information is per 1 serving. Please refer to recipe overview for number of servings in recipes.
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