Makes 8 pancakes

½ pint / 285ml barista plant-based milk
1 egg
100g gluten-free plain flour
25g dairy-free margarine, melted

Beat the milk and egg together.

Whisk into the gluten free flour a little at a time.

Strain into a measuring jug. Whisk in the dairy-free margarine.

Heat a pancake pan or small frying pan on the hob until it is smoking. Add a splash of sunflower oil to coat the pan and empty out any surplus oil into a cup.

Pour in enough batter to coat the bottom of the pan.

When the top of the pancake looks dry, turn the pancake over. Cook for a few seconds on the other side and slide onto a plate.

Cook the rest of the batter stacking up the pancakes on the plate which will keep them warm before eating.


Pancakes are really good for reheating. When cooked let them cool and store, covered in the fridge for up to three days or freeze for up to 6 months.

To reheat – Sprinkle a little topping on the pancakes and fold up individually. Place on a dish, cover with cling film and heat in the microwave or fill with a variety of fillings – sweet or savoury – and bake.