Olive oil pancakes

Gluten-free & lactose-free

Olive oil pancakes

Makes: About 8 small pancakes
Approximate timing: 15 minutes preparation · about 15 minutes cooking

New recipe · not yet kitchen-tested by us

Use the texture and doneness checks in the method as well as the approximate timings. Results can vary with flour blends and ovens.

Allergens: Eggs; milk if using lactose-free dairy milk, or other allergens in the plant-based alternative.

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AI-created serving illustration: olive oil pancakes — AI-created illustration · serving inspiration

Ingredients

Tick as you prepare 150 g gluten-free plain flour blend 8 g gluten-free baking powder 15 g caster sugar 1 medium egg 200 ml lactose-free milk, or unsweetened plant-based drink 20 g mild olive oil, plus a little for the pan A pinch of salt

Method

Mix flour, baking powder, sugar and salt.
Whisk the egg, milk or drink and oil separately. Stir into the dry ingredients until combined. Rest for 5 minutes.
Heat a lightly oiled non-stick pan over medium-low heat. Cook small spoonfuls for about 2 minutes, until bubbles appear and the underside is golden.
Turn and cook the other side for 1–2 minutes, checking the centre is cooked. Adjust the heat if the outside browns too quickly.

Make it work for you

Check that all packaged ingredients are suitable for your dietary needs. Lactose-free dairy still contains milk proteins; use suitable plant-based alternatives if you need to avoid dairy.

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