Pancake Batter

  

1 cup gluten-free plain flour blend

1/4 teaspoon xanthan gum

1 large egg, beaten

300ml dairy-free milk 

Oil for frying each pancake

Sift the gluten-free flour and xanthan gum together.

In a separate bowl beat the egg with the dairy-free milk.

Add half the liquid to the gluten-free flour and beat well.  

Then, add the remaining milk and beat again, until all is well blended and smooth.

The batter should be runny so add more dairy-free milk if necessary.  Different gluten-free flours need varying amounts of liquid added.

Refrigerate for 1/2 hour before using.

Great for Breakfast Pancakes