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Fluffy Gluten Free Pancakes

Name: Fluffy Gluten Free Pancakes
Prep time: 5 min
Cook time: 10 min
Yield: 4
Ingredients: 1 cup Edmonds Plain Gluten Free Flour; 2 teaspoons Edmonds Baking Powder; 2 tablespoons Chelsea White Sugar; ½ teaspoon salt; 1 cup almond milk (or Meadow Fresh Original Milk); 2 teaspoons melted (and cooled) coconut oil; 1 large egg; To serve; Chelsea Maple / Honey Maple Flavoured Syrup; Fresh Fruit

4.4

Preparation

5 mins

Bake

10 mins

Difficulty

Easy

Servings

Serve these delicious fluffy gluten free pancakes with syrup - yum!

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Ingredients
Method

Ingredients

1 cup Edmonds Plain Gluten Free Flour
2 teaspoons Edmonds Baking Powder
2 tablespoons Chelsea White Sugar
½ teaspoon salt
1 cup almond milk (or Meadow Fresh Original Milk)
2 teaspoons melted (and cooled) coconut oil
1 large egg

To serve

Chelsea Maple / Honey Maple Flavoured Syrup
Fresh Fruit

Chelsea Products in Recipe

Golden Syrup Easy Pour

Lighter in both colour and...

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White Sugar

The uniform size of the...

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Maple Flavoured Syrup

Chelsea Maple Flavoured...

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Reviews

86

What did you think of this recipe?

Excellent! Easy to make and tasty. Thanks. Will definitely use again.

Lisa

They are ok except you can taste that funny aftertaste from the baking powder .

Briar

Delicous

Lucy Lior

It's much better when you add vanilla and cinnamon. And much better with yoghurt or cottage

kate kemp

the recipe was easy to follow and loved ticking the ingredients off

Marie

Super fluffy and light, love them

Teresa Kiddell

Absolutely yummy! Fluffy, perfect.

Jonathan

My daughter is gluten intolerant and everyone else in the house likes them. I used normal butter instead of coconut oil and normal cow milk. I sometimes add a can of crushed pineapple or white chocolate buttons.

Ulrika

Great recipe. I tweaked it a bit by leaving the salt out and using salted butter instead of the coconut oil (I love coconut oil but my Hubby does not). No hardship for me because I cook my meals with it all the time. But pancakes are for both of us so it has to be to his liking. The GF is for my benefit. He didn't notice the difference. I'll be making these in future !!!

Ykick1968

One of the best gluten and dairy free pancakes. My GFDF daughter had 4 pancakes!Thank you for the great recipe, definitely a keeper.

Method

Sift the flour, baking powder and salt into a large bowl. Add the Chelsea White Sugar and whisk to combine.

In a separate smaller bowl, add the milk, coconut oil and egg. Whisk until well combined.

Add the wet ingredients to the dry ingredients and whisk until smooth.

Heat a large non-stick pan over medium heat. For each pancake, spoon two tablespoons of the pancake mixture into the pan. Cook for 1-2 minutes each side, until golden brown.

Serve with Chelsea Maple or Honey Maple Flavoured Syrup and fresh fruit.