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 (and favourite) recipes ever!
Lots of you seem to love my fluffy gluten-free American pancakes and who could blame you? These ones are light, fluffy and in my humble opinion, taste better than the regular gluten ones. Truly.
These gluten-free pancakes are like little clouds of deliciousness, and the whole family loves them with relatives asking for this gluten-free version over standard ones!
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 are super quick to whip up and can be frozen too so you can enjoy them whenever.
The kids love to help my husband and I make them and they’ve become a Sunday ritual here as we spend the morning flipping pancakes before a hearty lunch together!
We do love our food in this house!
But back to the pancakes… quick, simply and easy to make, you honestly can’t even tell they’re gluten-free. They definitely don’t compromise on taste and would go down a treat on Christmas (or any) morning with lashings of maple syrup! Yum!
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.