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
2 eggs
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.



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