Gluten Free Pancakes

Super simple 5 minute recipe for when your short on time. Fault proof recipe using pantry staples so not need for a trip to the shops for fancy ingredients. 

I always cook our pancakes in our stainless steel Scanpan frying pan in just a little bit of coconut oil.

This recipe is so easily customizable to met even the fussiest of eaters. Add fresh blueberries, chocolate drops, or just the zest of a lemon to the batter. 

This is a recipe you can put your own mark on. My son likes to keep it just as is, and tops with raw sugar and fresh lemon juice. My hubby likes his with a drizzle of maple syrup.  

Ingredients

• 1 Cup Self Raising Flour 
• 2 Tbsp Raw Sugar
• 1 tsp Vanilla Essence
• 1 cup milk of your choice
• 1 Egg
• 30g Butter, melted 
• Optional zest of a lemon

To Serve

• Maple syrup
• Fresh lemon juice and raw sugar
• 2 bananas slices
• Any fruit sliced 

Instructions

1. Sift the Self raising flour and raw sugar into a medium-large bowl. 
2. Add the lemon zest, milk, egg, vanilla essence and melted butter and whisk to combine.
3. Heat a large non stick pan (I use stainless steel scanpan) over medium heat and grease lightly with butter.
4. For each pancake, add 1/4 cup of batter to pan. Cook for 2 minutes on each side or until golden brown and cooked through.
5. Garnish with fresh squirt of lemon and sugar (my fav), maple syrup or fresh sliced berries and enjoy!