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Beat the milk, eggs, baking powder and gluten free self raising flour in a bowl or jug until you get a nice smooth batter, using a balloon whisk works best.
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Chop in your fresh chives and a pinch of salt and stir though the batter. Set aside for at least 30 mins, this gives it the best consistency and texture but you can use straight away if you prefer.
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When you are ready to make you gluten free chive pancakes, heat a medium frying pan with a drop of oil over a medium heat. When hot, add about 2tbsp of the gluten free batter mix into the pan and fry for about 1 min then flip to do the other. Repeat with this with all the mix, I got 9 pancakes, if you pan allows you may be able to cook two pancakes at once, but take care not to burn them as they cook pretty quickly.
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Either once all the pancakes are cooked, or if you are brave enough at the same time, poach your eggs in a pan.
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Once ready to serve, place a pancake (if you need to warm back up, chuck them back in the frying pan for 20 seconds) on the plate top with a drop of hollandaise sauce (I used about 1tsp), some spinach and salmon, repeat for second layer then add another pancake, little spinach and poached egg then pour over more hollandaise to drench.
For this recipe I used premade hollandaise sauce, the one I had was from Aldi but others are available gluten free or you can make your own.
The pancakes are freezable so if you only want a one person serving you can make the pancakes ahead, freeze the rest and just do the topping for one person at a time.
