15-minute gluten-free pancakes

Hannah Coughlin
Updated
Teff flour and rice flour go into the batter for these breakfast essentials, finished with fresh berries -
Teff flour and rice flour go into the batter for these breakfast essentials, finished with fresh berries -

Start the day with these berry and honey pancakes, made with teff flour to be deliciously gluten-free.

MAKES

16

INGREDIENTS

  • 100g teff flour

  • 100g rice flour or oat flour (made by blitzing rolled oats to a fine powder in a powerful food processor)

  • 1 tsp baking powder

  • ¼ tsp mixed spice

  • 1 free-range egg, beaten

  • 1 tsp honey

  • 200ml cow’s, rice or oat milk

  • butter or coconut oil, for cooking

To serve

  • thick yogurt

  • a handful of berries

  • a few hazelnuts, coarsely chopped

  • a drizzle of runny honey

METHOD

  1. Sift the flours, baking powder, a large pinch of salt and the mixed spice into a bowl. Make a well in the centre and add the egg, honey and milk. Whisk the mix to a smooth batter – it should be the consistency of thick cream, just dropping from the spoon.

  2. In a large non-stick frying pan, heat a little butter or coconut oil. Drop in a tablespoon of the batter at a time, spacing each well apart. Cook for 1-2 minutes until bubbles appear and the underside is golden. Flip and cook for a further 1-2 minutes, until golden.

  3. Serve with dollops of yogurt, a scattering of berries and chopped nuts, and a drizzle of honey.

Recipe from ‘The Goodness of Honey’, edited by Hannah Coughlin (Kyle Books, £9.99)