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Fluffy Gluten Free Pancakes

Name: Fluffy Gluten Free Pancakes
Prep time: 5 min
Cook time: 10 min
Yield: 4
Ingredients: 1 cup Edmonds Plain Gluten Free Flour; 2 teaspoons Edmonds Baking Powder; 2 tablespoons Chelsea White Sugar; ½ teaspoon salt; 1 cup almond milk (or Meadow Fresh Original Milk); 2 teaspoons melted (and cooled) coconut oil; 1 large egg; To serve; Chelsea Maple / Honey Maple Flavoured Syrup; Fresh Fruit

4.5

Preparation

5 mins

Bake

10 mins

Difficulty

Easy

Servings

Serve these delicious fluffy gluten free pancakes with syrup - yum!

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Ingredients
Method

Ingredients

1 cup Edmonds Plain Gluten Free Flour
2 teaspoons Edmonds Baking Powder
2 tablespoons Chelsea White Sugar
½ teaspoon salt
1 cup almond milk (or Meadow Fresh Original Milk)
2 teaspoons melted (and cooled) coconut oil
1 large egg

To serve

Chelsea Maple / Honey Maple Flavoured Syrup
Fresh Fruit

Chelsea Products in Recipe

Golden Syrup Easy Pour

Lighter in both colour and...

details

White Sugar

The uniform size of the...

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Maple Flavoured Syrup

Chelsea Maple Flavoured...

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Reviews

101

What did you think of this recipe?

Julie

I made it using a all purpose flour mix I had made thinking it will work or not.

Cristal

Love this recipe

Charlotte

Perfect! We have been struggling to find a good recipe after finding out my son had lots of dietary restrictions. We added vanilla as well.

Ella

Best pancakes ever!

bob

it was great and it is verry tasty

Excellent! Easy to make and tasty. Thanks. Will definitely use again.

Lisa

They are ok except you can taste that funny aftertaste from the baking powder .

Briar

Delicous

Lucy Lior

It's much better when you add vanilla and cinnamon. And much better with yoghurt or cottage

kate kemp

the recipe was easy to follow and loved ticking the ingredients off

Method

Sift the flour, baking powder and salt into a large bowl. Add the Chelsea White Sugar and whisk to combine.

In a separate smaller bowl, add the milk, coconut oil and egg. Whisk until well combined.

Add the wet ingredients to the dry ingredients and whisk until smooth.

Heat a large non-stick pan over medium heat. For each pancake, spoon two tablespoons of the pancake mixture into the pan. Cook for 1-2 minutes each side, until golden brown.

Serve with Chelsea Maple or Honey Maple Flavoured Syrup and fresh fruit.