serves / makes 4


  • 180ml dairy free milk
  • 2 tablespoons lemon juice
  • 1 egg
  • 30g dairy free spread, melted
  • 130g gluten free plain flour
  • 2 tablespoons caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 2 teaspoon poppy seeds
  • 1 teaspoon lemon zest


  1. In a large measuring jug stir together the milk and lemon juice
  2. Whisk in the egg and melted spread
  3. Stir in the flour, sugar, baking powder, xanthan gum, poppy seeds and lemon zest
  4. Heat a little oil in a frying pan and place a quarter of the mixture into the pan
  5. Cook for 2-3 minutes on each side
  6. Repeat until all four pancakes are cooked
  7. Serve immediately, I sprinkled mine with another squeeze of lemon juice, some poppy seeds and a dusting of sugar

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