Happy Pancake Day! If, like me, you eat pancakes quite regularly you might like to change it up with my more traditional pancake recipe. These taste delicious with just sugar and lemon, or with an indulgent mixed berry compote and natural yoghurt. These pancakes are really quick and easy to make, and most importantly they are gluten free, lactose-free and tummy-friendly.
If you prefer a slightly thicker, fluffier pancake, you might like to try my gluten free american pancakes instead. I prefer these for brunch topped with bacon and maple syrup, as that is a heavenly combination!
- 180 g Gluten free plain flour
- 2 Eggs
- 400 ml Lactose-free milk
- 1 tbsp Oil
For the compote:
- 50 g Blueberries
- 50 g Frozen raspberries
- 1 tsp Sugar (optional)
- Beat together the flour, egg and milk with a whisk until there are no lumps.
- Heat a little oil in a frying pan and add a ladle of the pancake batter.
- Fry until the edges begin to lift a little, and once golden on one side, flip the pancake.
- Repeat the process until you’ve used up all the batter (or place in the fridge, it can be used the following day).
For the compote:
- In a saucepan, heat the blueberries and raspberries on a low heat, stirring regularly. If you’d like a sweeter taste add 1 tsp of granulated sugar and stir in.
- Simmer for about 10 minutes, or until it forms a thick vibrant sauce. Pour on the pancakes with a little lactose-free yoghurt and enjoy.
I hope you enjoy your pancakes today, and as always, please share your creations on Instagram. I love seeing lots of low FODMAP, tummy-friendly treats, as it’s nice to be able to truly enjoy food symptom free.
I’d love to hear what pancake toppings you’re having this year, do let me know in the comments below.