Breakfast Desserts Gluten Free/ GF option Nut Free Vegetarian

Cinnamon Pancakes (Gluten Free)

9th May 2018

Prep Time7 minsCook Time13 minsTotal Time20 mins

Yields2 Servings

 120 g plain gluten free flour
 200 g milk
 1 egg
 1 tsp cinnamon
 butter (for frying)
 maple syrup to serve (optional)

1

Place the flour, egg, milk and cinnamon into a large jug and whisk together. I personally use a coiled whisk. Do this until you have a smooth batter mixture.

2

Next place a knob of butter into a frying pan on a medium to low heat and once melted pour in your pancake mix. As you’re pouring in the mix hold the frying pan in the other hand and tip it slightly in different directions so the mixture spreads around the base of the pan evenly. You only need a thin layer of the mix. Once you’ve poured enough mix in place the pan back on the hob and with wooden spatula just go round the edges to makes sure the mix doesn't spread further.

3

The pancake should then start to lift slightly once it’s cooked on the bottom. I then carefully take my wooden spatula and go slightly underneath the pancake to make sure it’s not sticking to the pan. After this if you shake the pan a little the pancake should move too. Once you’re at this stage you are now ready to flip the pancake (or to turn it over with the spatula). Once flipped the other side will not take as long to cook possibly only 10 seconds depending on the temperature of the pan.

4

Place the spatula under the edge of the pancake slightly just to make sure the reverse side has been cooked then you can slide it onto your plate and go from step 2 again. You may also start to find that each pancake takes less time to cook as the pan is hotter so just watch out so you don’t burn any!!

5

Once the pancakes are all ready I like to pour some maple syrup over the top of mine as I think it goes well with the cinnamon flavouring and, let’s be honest, adding maple syrup to pancakes is almost a must! This stage is optional, feel free to leave them plain or add a different topping and let me know in the comments below what you like!

Ingredients

 120 g plain gluten free flour
 200 g milk
 1 egg
 1 tsp cinnamon
 butter (for frying)
 maple syrup to serve (optional)

Directions

1

Place the flour, egg, milk and cinnamon into a large jug and whisk together. I personally use a coiled whisk. Do this until you have a smooth batter mixture.

2

Next place a knob of butter into a frying pan on a medium to low heat and once melted pour in your pancake mix. As you’re pouring in the mix hold the frying pan in the other hand and tip it slightly in different directions so the mixture spreads around the base of the pan evenly. You only need a thin layer of the mix. Once you’ve poured enough mix in place the pan back on the hob and with wooden spatula just go round the edges to makes sure the mix doesn't spread further.

3

The pancake should then start to lift slightly once it’s cooked on the bottom. I then carefully take my wooden spatula and go slightly underneath the pancake to make sure it’s not sticking to the pan. After this if you shake the pan a little the pancake should move too. Once you’re at this stage you are now ready to flip the pancake (or to turn it over with the spatula). Once flipped the other side will not take as long to cook possibly only 10 seconds depending on the temperature of the pan.

4

Place the spatula under the edge of the pancake slightly just to make sure the reverse side has been cooked then you can slide it onto your plate and go from step 2 again. You may also start to find that each pancake takes less time to cook as the pan is hotter so just watch out so you don’t burn any!!

5

Once the pancakes are all ready I like to pour some maple syrup over the top of mine as I think it goes well with the cinnamon flavouring and, let’s be honest, adding maple syrup to pancakes is almost a must! This stage is optional, feel free to leave them plain or add a different topping and let me know in the comments below what you like!

Cinnamon Pancakes (Gluten Free)

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