I’m re-sharing this golden oldie recipe post and popping it on the homepage as it’s one of my all-time most read recipes ever!
Lots of you seem to love my fluffy gluten-free American pancakes and feedback that they are light, fluffy and even taste better than the regular gluten ones.
These are the kids’ favourite pancakes and friends often request the gluten-free version over the standard ones when they stay!
Look how much the kids love them!
These light and airy wheat and gluten-free American style pancakes make for a long, lazy brunch although they’re also super quick to whip up on a morning, and can be frozen too so you can enjoy them whenever you feel like it.
The kids love to help my husband and I make them and they are often added to packed lunches too.
Here’s how to make them:
- 135g/ 4¾oz gluten free plain flour (we like Doves Farm)
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp honey (we like manuka honey)
- 130ml/4½fl oz milk (we like whole goat’s milk)
- 1 large egg, lightly beaten
- 2 tbsp melted butter, coconut or olive oil, plus extra for cooking
- Maple syrup
- Chocolate for melting.
Gently sift the flour, baking powder, salt into a bowl. Melt the honey a little in the microwave and add to the mixture.
In a separate bowl, whisk together the milk, egg and melted butter.
Pour the milk mixture into the flour mixture and beat with a fork to create a batter.
Let it stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a little butter or mild olive oil.
When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at once). Cook until the top of the pancake bubbles then turn it over and cook on both sides until golden.
Repeat until you have used all the batter.
Serve with maple syrup, butter, fruit or melted chocolate. Anything you fancy!
How sweet are these pictures of Alexander enjoying his pancakes?!
Don’t miss an archived post of my Dad’s pancakes HERE too.