Gluten-Free Pancakes

Shrove Tuesday AKA Pancake Day is here

This decadent day is traditionally seen as a last chance to indulge before the prohibitive period of Lent and we are totally here for it – bring on a day of pure indulgence.  

At One Aldwych we serve gluten-free pancakes, made with gluten-free flour and ground almonds. They are deliciously fluffy and can be enjoyed by all, whether you’re coeliac, currently avoiding wheat or simply fancy trying a slightly healthier pancake. If you’re not able to join us this year, making pancakes at home can be great fun. Executive Chef Dominic Teague has shared his secret recipe as well as some favourite toppings for you to make fabulous pancakes all day long.

GLUTEN-FREE ALMOND PANCAKES

INGREDIENTS

Makes 10 small pancakes

• 200g Gluten-free flour (we love Doves Organic)
• 100g Ground almonds
• 60g Golden caster sugar
• 12g Gluten-free baking powder
• 5g Fine sea salt
• 185g Natural Greek yogurt
• 250ml Whole milk
• 2 Eggs
• 25g Butter, melted (plus a little extra for cooking)
• 12ml Lemon juice  
  

RECIPE

• In one bowl, mix the gluten-free flour, ground almonds, caster sugar, gluten-free baking powder and sea salt together.
• In another bowl, mix the Greek yogurt, milk, eggs, melted butter and lemon juice until combined.
• Next, pour one bowl into the other and whisk all ingredients together.
• Allow the mixture to sit for 5 minutes. This is important to allow the baking powder to activate.
• To cook, melt a little butter into a pan, pour in a small amount of mix and leave to cook until dry.
• Serve with your favourite topping.

PANCAKE TOPPINGS

For the Savoury Lover  

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Parmesan & Spinach

Sprinkle grated Parmesan in the pan before pouring in the pancake batter. Cook as usual, then fill with spinach wilted in butter.  

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Breakfast Bacon & Egg

A twist on the classic English breakfast. Serve pancakes with a side of crispy bacon and scrambled eggs.  

Ham & Cheese  

Once the pancake is cooked, add cheese and ham, fold into a parcel and allow the cheese to melt before removing from the pan and serving!.

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For the Sweet Toothed

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Seville Orange & Sugar

Simple but good. Instead of lemons, use Seville oranges to squeeze over your cooked pancake – sprinkle with sugar and serve.

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Chocolate & Marshmallow

When the pancake is cooked and whilst the pan is still hot, place four squares of chocolate on top of the pancake. Add chopped hazelnuts and a handful of mini marshmallows, fold into a parcel and serve.  

The All-American Classic

Make a stack of small, fluffy pancakes. Drizzle over maple syrup, add a handful of blueberries and a dollop of cream.

Enjoy – we hope you’ve mastered your flipping technique!

Fun fact: The largest number of pancake flips in the shortest amount of time is currently 349 flips in two minutes, a record achieved by Dean Gould in Suffolk, in 1995.