Fluffy, spiced gluten free pancakes

Super simple. Perfect for Sunday brunch. Stack them; fold them; roll them — make them however small or big. But the one absolute must is: always add a pinch of nutmeg.  

Makes about 10 small pancakes, or 5 big ones


100g gluten free self-raising flour

45g light brown sugar

1 egg

1 glass oat milk

¼ tsp nutmeg

Coconut spray (or lactose free butter)


  1. Beat the egg and the milk until frothy. Add the sugar and continue whisking.
  2. In a separate bowl, combine the gluten free self-raising flour with the nutmeg and sieve the dry ingredients into the wet mixture.
  3. Heat the frying on a medium heat with one spray of coconut spray or a small cube of lactose free butter. Once melted, add two tablespoons of batter. Wait until small air bubbles begin to appear (or once a spatula can easily slide underneath the pancake) and flip it over to cook on the other side for approximately 10-15 seconds.
  4. Continue this method with the remaining pancake batter, covering the cooked pancakes with foil to keep warm (optional).

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