Pancake Day is just around the corner, with Shrove Tuesday falling on March 1 this year.
Regardless of lifestyle choices or dietary restrictions, everyone should be able to enjoy a stack of delicious pancakes.
There are many gluten-free pancake recipes out there, but many can be tasteless and grainy.
Metro.co.uk has put together the ultimate four-ingredient gluten-free pancake recipe, for crepes that are fluffy, moist, and oh-so moreish.
How to make delicious four-ingredient gluten-free pancakes
Prep time: five minutes
Cooking Time: 25 minutes
Servings: six small pancakes
Ingredients
- 125 grams of gluten-free plain flour
- one egg
- 250 ml of milk
- butter for frying
Method
- Put the gluten-free flour in a bowl, then add your egg and a quarter of your milk to it.
- Whisk thouroughly to create a thick paste before adding in another quarter of your milk.
- When you’re sure that your mixture is lump-free, whisk in your remaining milk and leave it to rest for 20 minutes.
- Heat a small non-stick frying pan with small portion of butter. While your butter is melting, give your mixture that’s been waiting on the side a stir.
- When the butter starts to foam, pour in a small amount of your pancake mix into the pan and swirl your pan to coat the base.
- Cook for a few minutes, until your pancake is golden brown on the bottom before turning it over and cooking the other side.
- Repeat the steps until you have used up all the mixture, buttering up your pan as necessary.
- Serve your pancakes with your toppings and/or syrups of choice.
What’s makes this recipe gluten-free?
This recipe uses gluten-free flour instead of regular all-purpose flour.
Regular flour is made of wheat which contains gluten, whereas gluten-free flours avoid using wheat, barley, rye, etc.
Types of gluten-free flours include almond flour, coconut flour, and cassava flour.
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