Gluten Free American Style Pancakes
These thick, fluffy American-style pancakes are perfect for Sunday brunch, with a tender crumb that pairs beautifully with fresh banana, chopped almonds and maple syrup.
Equipment
Ingredients
Ingredients
plain white flour (dry)
250 g
icing sugar (dry)
2 tbsp
baking powder (dry)
1.75 tbsp
eggs (whole)
2 piece
milk (liquid)
150 ml
butter (melted)
50 g
oil (liquid)
2 tbsp
banana (sliced)
1 piece
almonds (chopped)
30 g
maple syrup (liquid)
60 ml
Instructions
Mix dry ingredients
Put the flour, icing sugar and baking powder into a bowl and stir to combine.
Prepare wet ingredients
Break the eggs into a mixing bowl (or measure the gram flour + water into the bowl).
Add milk
Add the milk and beat together well.
Make batter
Stir in the dry ingredients, then add the melted butter. Beat into a smooth thick batter.
Heat pan
Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
Cook pancakes
Pour batter into the pan to make 75mm/3” circles and cook on a medium heat.
Flip pancakes
When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side.
Cook remaining batter
Transfer the cooked pancakes to a plate and repeat with the remaining batter.
Serve
Serve warm with your favourite toppings.
Storage
Freeze between sheets of parchment paper. Can also be refrigerated and reheated
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