140g gluten free self-raising flour
1 tsp ground cinnamon
3 tbsp muscovado sugar or brown sugar
1 large egg
300ml lactose free milk or rice milk
1 tsp vanilla extract
1 tbsp sunflower oil plus extra for frying
In a large bowl, whisk together the gluten free flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, vanilla, lactose free milk, and oil.
Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter.
Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.
Heat some oil in a non-stick frying pan over a medium-high heat.
Then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more.
Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with maple syrup and/or lactose free ice cream.
Recipe adapted from: Good Food