Gluten-free Scotch pancakes
- ¾ cup gluten-free flour mix
- 2 tablespoons caster sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup low-fat plain yoghurt
- ¼ cup milk
- 3 teaspoons vegetable oil
- To serve
- golden or maple syrup
1 Place the flour in a bowl and stir in the sugar.
2 Add the egg, vanilla extract and yoghurt and whisk together with a fork. Add the milk and beat to make a smooth batter.
3 Heat a large heavy based frying pan or griddle, add some of the oil and then drop tablespoons of the batter into the pan, allowing a little room for them to spread. Cook over a medium heat until bubbles appear; this takes about 2 minutes. Then flip the pancake over with a slice or palette knife and cook the other side until it is golden brown.
4 Place some greaseproof paper on a cooling rack and place the pancake on top of this. Cover with another piece of greaseproof paper and repeat with each new pancake to avoid them sticking together. Cook all the batter and if necessary add more oil to the pan.
Serve the pancakes drizzled with golden or maple syrup and a few berries. Or just serve buttered.
Nutrition Info (per serve)
Total fat 2.4g
–Saturated fat 0.5g
Dietary fibre 0.3g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information