I’d been having cravings for pancakes for weeks so the other weekend I whipped up a quick batch of these lovely gluten-free, dairy free fluffy pancakes!

I used rice flour because it’s what I had in the cupboard but you could use buckwheat, coconut flour, spelt flour (if you’re not fussed about gluten) etc – just adjust the amount of milk if needed (with coconut flour you will need more).

You can serve these with anything you like – I went for berries, coconut syrup and banana ‘nice’ cream (frozen bananas blitzed in my vitamix). They’re also lovely with banana, chia jam and lemon curd – yum yum!

You will need:

1 1/4 cup rice flour
1 tbsp Coconut sugar
1 1/2 tsp Baking powder
1/2 tsp Cinnamon (optional)
1 1/4 cup Soya/almond/coconut milk
1 1/2 tbsp Almond oil (or another light oil)
1/4 tsp Vanilla extract

Mix the dry ingredients together in one bowl.
Mix the wet ingredients in another and then add to the wet mixture. Stir well.
Heat a frying pan with a little oil – drop a good dollop of batter in, allow to cook, turning so both sides are done.