Pancake Batter

gluten-free dairy-free



1 cup gluten-free flour blend
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
1 large egg, beaten
300 ml (1/2 pint) dairy-free milk 
Oil for frying each pancake

What to do:
  1. Sift the gluten-free flour and xanthan gum together.
  2. In a separate bowl beat the egg with the dairy-free milk.
  3. 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.
  4. The batter should be runny so add more dairy-free milk if necessary ( different gluten-free flours need varying amounts of liquid added).
  5. Refrigerate for 1/2 hour before using.
Great for Breakfast Pancakes

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