Gluten-free fluffy pancakes recipe

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In a large bowl, sift together the flour, icing sugar and baking powder.
In a jug, whisk together the eggs and milk. Make a well in the centre of the flour and gradually whisk in the milk mixture until smooth.
Pour in the melted butter and whisk to form a thick batter.
Lightly oil a frying pan and add ladle in some of the batter to form an 8cm pancake. Fry until bubbles appear on top and the base is golden. Flip the pancake and fry until golden brown. Continue until all of the batter is used up.
To make the berry compote, combine the mixed berries and sugar and cook on a medium heat. Allow the fruit to stew until soft and leave to cool completely.
Layer the pancakes with vanilla yoghurt and berry compote.

Per pancake: 184kcals, 6.3g fat (3.5g saturated), 26.9g carbs (6.5g sugars), 5g protein, 1.1g fibre, 0.062g sodium

Gluten-free fluffy pancakes