The perfect gluten free pancake recipe - fluffy gluten, dairy and wheat-free pancakes with an easy blueberry compote. These flours and gluten-free baking powder are available in the range. Ironically, buckwheat is not part of the wheat family so it can be tolerated by those on a wheat-free diet.
FOR THE BLUEBERRY COMPOTE:
- 675g blueberries
- 175ml maple syrup
- Grated zest of ½ orange
FOR THE PANCAKES:
- 150g gluten-free rice flour
- 130g gluten-free buckwheat flour
- 80g caster sugar
- 2 teaspoons gluten-free baking powder
- ½ teaspoon ground cinnamon
- 400ml almond milk, or rice milk
- 50g soya margarine (e.g. Pure), melted
- 1 large egg, beaten
- 1 tablespoon sunflower oil
- For the compote, place 500g blueberries, the maple syrup and orange zest in a saucepan. Bring to the boil over a moderate heat then turn down the heat and simmer for 3-4 minutes until the blueberries are soft but not mushy. Take off the heat and cool for 10 minutes before stirring in the remaining 175g blueberries. Leave to cool.
- For the pancakes, place both flours, caster sugar, baking powder and ground cinnamon in a mixing bowl. In a separate bowl or jug, mix together the almond or rice milk, melted margarine and egg. Pour the wet ingredients into the dry ingredients and whisk to a smooth batter.
- Heat the oven on its lowest setting. Heat a little of the oil in a large frying pan and pour in small ladlefuls of the batter, 3 to 4 at a time. Cook for 2-3 minutes until the surfaces of the pancakes are firming up, then flip over and cook for a further 2 minutes. Transfer to a serving dish and keep warm in the oven while you make the rest of the pancakes. You should make about 14-16. Serve with the blueberry compote.
Recipe by Caroline Barty; photograph by William Lingwood; food preparation and styling by Bridget Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
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