I’ve always been a big fan of Shrove Tuesday, and the ‘pancake buzz’ that only came once a year!

I was worried when I was diagnosed with coeliac disease that pancakes would become a part of my past, not a part of my future.  How wrong I was.

They’re dead simple to make, you just need some gluten free flour (of which I use Doves Farm as I believe it’s the best).

Gluten Free Pancakes
Makes 6-8 pancakes

Ingredients:

• 140g gluten free plain flour
  
• 1tsp gluten free baking powder
• 1/3rd tsp salt
• 2 tbsp caster sugar
• 130ml milk
• 1 egg
• 2 tbsp olive oil

Method:

1. Sift the flour, baking powder, caster sugar and salt into a mixing bowl.
   
2. In a separate bowl whisk together the milk, and egg.  Once these are combined mix in the olive oil.
3. Pour the liquid mixture into the flour mixture and using a fork, gently beat until it turns into a smooth batter.
4. Leave to stand.
5. In a small, non-stick frying pan, melt a knob of butter over a medium heat.  Be careful not to let the butter burn.
6. Once melted, gently pour in a small ladle of the batter mixture.
7. Once the top of the pancake forms little bubbles you can flip it over.  Both sides take a couple of minutes to cook, they are ready once both sides are a nice golden brown.
8. Repeat the above steps until you have used all of the batter.  One knob of melted butter should be adequate for a couple of pancakes.
9. Serve with a topping of your choice! I’m very much a fan of the traditional sugar and lemon, but these will taste lovely with ice-cream, yoghurt, fruit, or even savoury toppings like bacon!

Enjoy!