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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...

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White Sugar

The uniform size of the...

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Maple Flavoured Syrup

Chelsea Maple Flavoured...

details

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Reviews

101

What did you think of this recipe?

lily

Lovely

letty

best pancakes we've ever made.

Luke

Yummy

Skye

Amazing! My coeliac son loved them. Tasted better than gluten ones. Thanks x

Shona Allan

I measured exactly but it was too runny, added more flour and they were perfect. With the coconut oil no butter needed in pan. My grand children loved them, they dont taste GF, delicious

Stella

I had to substitute some of the ingredients I didn't have. Used Edmonds GF Self raising flour and omitted the BP. Used lactose free lite milk and replaced the oil with melted butter. They turned out really nice despite all of the tweeks. I will definitely make them again

Ryan

Better then normal pancakes, I just throw everything in the bowl together and mix, it works fine and saves dishes

Michelle

Quick and easy to make, lovely taste with the almond milk and coconut oil. My family are the greatest critics and they loved them! Definitely a winner for weekend morning breakfasts.

Sandie

Loved the flavour

Jasmyn

So fluffy!

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.