These easy mini pancakes are a treat for the whole family. Serve with a variety of seasonal fresh fruits and honey or maple syrup for a healthy breakfast.

MINI GLUTEN-FREE PANCAKES

Serves 4

1 cup self-raising gluten free flour

1 free-range egg

150ml coconut milk (or any other milk)

Coconut oil spray

1. Whisk all the ingredients in a medium sized bowl. Preheat a large non-stick frying pan (I like to add a little coconut oil spray to the bottom or the pan).

2. Use two heaped tablespoons of batter for each pancake and cook approx. 2 or 3 pancakes at a time. Cook on medium heat until small bubbles start to appear around the edges. Flip them over and cook on the other side until fluffy and lightly golden. Repeat until all the batter is used up.

3. Serve warm.