50g gluten free white flour mix
50g millet flour or buckwheat flour
Heaped tablespoon of ground almonds
One and a half tesapoons gf baking powder
Couple drops of vanilla essence/cinnamon/almond
250mls soya/goats/cows/almond milk
If consistency is too thick add more milk.
Put all the dry ingredients together, then whisk in two eggs, slowly add milk, beat well to get rid of lumps then when its a thick pouring batter make the pan cakes! If you pour in more than you’d use for a crepe type pancake then it makes a fluffy, thick pancake which is nice.
I particularly love the texture this recipe creates.