The weekend is over. It is Monday. I feel I deserve a treat lunch. Pancakes for sure. And gluten-free pancakes because I felt like experimenting and I wanted to add a new recipe to my free-from section of the blog.

Gluten-free oats, as the name suggests, are free from gluten. That means they are grown on a farm whereby is it not possible for cross-contamination to occur. Some people who have Coeliac disease cannot tolerate oats, even GF oats, due to the present of a protein called avenin which similar to gluten. If you have Coeliac disease and are sensitive to avenin, these pancakes will not be suitable. Try replacing the oats with gluten-free flour.

Hope you enjoy!

Amy x

Ingredients
40g gluten-free oats
20g gluten-free flour
1 tsp gluten-free baking powder
1 tsp granulated sugar
1 egg, beaten
50ml low-fat milk

Method
Heat a non-stick pan over a medium heat.

Mix together all of the dry ingredients in a large mixing jug.

Make a well in the centre of the dry ingredients and mix in the egg and milk.

Cook on the preheated pan – this recipe yields three pancakes and serves one.