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Beat egg and milk together in a jug then beat in the gluten free plain flour until you get a smooth batter, let it stand for 15 mins.
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Heat a medium frying pan (around 25cm) and add a drop of oil, pour in the batter so it just covers the bottom and reduce the heat to a medium flame, you should get 4-6 gluten free crepe pancakes from the batter. Cook for about 1 minute on one side then flip over to cook the other for another minute. Remove from the pan and repeat with the rest of the batter until you have 4-6 crepes.
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Slice the pancakes into thin strips so they look like spaghetti/tagliatelle, place in bowls and top with berries of choice and maple syrup (or any other toppings you prefer).
Gluten Free Pancake "Spaghetti"
Back to all recipes.Enjoy a fun twist on breakfast with gluten free pancake spaghetti! These light pancake strands are topped with fresh fruit and drizzled with rich maple syrup for a deliciously sweet and satisfying meal. Of course it doesn't have to be just an enjoyable meal, why not rustle it up for Shrove Tuesday when it is acceptable to eat gluten free pancakes any times of the day! You don't have to load with fruit and maple syrup either why not drown it in chocolate sauce or every go savoury with a bechamel sauce and smoked salmon.
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 10 Mins
- This recipe makes 2 servings
This recipe contains:
- Dairy
- Egg
This recipe was featured in
Ingredients
2 large eggs
300ml milk
100g gluten free plain flour
Mixed berries
Maple syrup
Method
Nutritional Information (Per serving (with toppings))
Cals
Calories
474
Carbs
86g
Fibre
2g
Fat
8g
Sugar
36g
Protein
12g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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