Jamie drizzling honey on top of a fig tart

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Gluten-free one-cup pancakes
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Gluten-free one-cup pancakes

Super-simple

Gluten-free one-cup pancakes
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15 mins
Not Too Tricky

serves 4

About the recipe

My one-cup method is a quick and easy way to make beautiful, fluffy gluten-free pancakes.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

1 large free-range egg

1 heaped cup of gluten-free self-raising flour (250g)

1 cup of milk (300ml)

olive oil

Top Tip

Top with a little yoghurt, compote, almonds, pistachios and a drizzle of honey, or simply serve with fresh berries and yoghurt.

Method

  1. Crack 1 large egg into a large mixing bowl then add 1 heaped cup of gluten-free self-raising flour (250g), 1 cup of milk (300ml) and a tiny pinch of sea salt.
  2. Whisk everything together until you have a lovely smooth batter.
  3. Drizzle ½ a tablespoon of olive oil into a large non-stick frying pan over a medium heat, carefully tilting the pan to spread the oil out evenly.
  4. Add a few ladles of batter to the pan, leaving space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to work in batches.
  5. Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.
  6. When the pancakes are golden on both sides, remove to a plate. Repeat with the remaining batter, adding a little more olive oil to the pan between batches, if needed.
  7. Serve the pancakes while they’re still hot, with your favourite toppings.

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