Makes about 10 small pancakes, or 5 big ones
100g gluten free self-raising flour
45g light brown sugar
1 glass oat milk
¼ tsp nutmeg
Coconut spray (or lactose free butter)
- Beat the egg and the milk until frothy. Add the sugar and continue whisking.
- In a separate bowl, combine the gluten free self-raising flour with the nutmeg and sieve the dry ingredients into the wet mixture.
- 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.
- Continue this method with the remaining pancake batter, covering the cooked pancakes with foil to keep warm (optional).