Gluten-free and sugar-free pancakes

Gluten-free and sugar-free pancakes

Pancakes with minimal fuss and zero guilt? Yes please! Try this gluten-free AND sugar-free pancake recipe.

TOTAL TIME: 20 mins + 30 mins, to refrigerate | MAKES: 20

INGREDIENTS

• 160 g buckwheat flour
• 35 g cornflour
• 1 tsp baking powder
• 250 g plain double cream/Greek yoghurt
• 60 ml (¼ cup) full cream milk
• 1 large egg
• 1 tsp (5 ml) vanilla essence
• fresh seasonal fruit, to serve
• honey, to serve

METHOD

FOOD TEAM TIP: Chilling the pancake mixture in the fridge ensures a fluffy pancake.

Print Recipe

Gluten-free and sugar-free pancakes

Serves: Makes 20

Total Time: 20 mins + 30 mins, to refrigerate

Ingredients

• 160 g buckwheat flour
• 35 g cornflour
• 1 tsp baking powder
• 250 g plain double cream/Greek yoghurt
• 60 ml (¼ cup) full cream milk
• 1 large egg
• 1 tsp (5 ml) vanilla essence
• fresh seasonal fruit, to serve
• honey, to serve

Instructions

1

PLACE all of the ingredients in a large bowl and mix until well combined and smooth.

2

PUT the mixture in the fridge to chill for about 30 minutes.

3

USING an ice cream scoop or spoon, dollop some of the pancake mixture into a non-stick frying pan. Fry until cooked, about 1 minute per side.

4

REMOVE the pancakes from the frying pan using a spatula and set aside.

5

REPEAT with the remaining pancake batter until all of it has been used.

6

ALLOW the pancakes to cool slightly before serving them.

7

SERVE with the fresh fruit on top and a drizzle of honey.

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