Organic dairy and gluten-free pancakes

We love this dairy-free and gluten-free pancake recipe. It’s perfect for Kris’s son Max who has had a severe dairy allergy since birth.


100g organic almond flour 
11/2 tsp organic caster sugar 
1 medium organic free-range egg, beaten
75ml organic almond milk (or milk substitute of choice) 
Organic coconut oil (for cooking)


  1. Simply mix together the sifted flour and sugar in a mixing bowl.
  2. Beat together the egg and milk in a jug
  3. Pour egg and milk mixture into the flour whilst whisking together to ensure you have a smooth batter
  4. Preheat a non-stick frying pan over a medium heat and spray with organic coconut oil until you have a light covering
  5. Slowly pour the mix into the pan from the centre and allow to expand. Flip pancake when golden brown on one side.

Serve with your choice of fruit and a drizzle of organic maple syrup.

Freeze any leftovers.

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