Ingredients

Method

• 140 g gluten-free flour
• 2 free-range eggs
• 250 ml milk
• 125 ml water
• 1 ml salt
• 30 ml butter, melted
• 100 g dates, fresh or dried
• 15 ml canola oil
• yoghurt, to serve
• honey, to serve
• roasted hazelnuts, to serve

Method

Ingredients

Mix the flour, eggs, milk, water, salt and melted butter in a bowl, then add the dates

Heat the oil in a pan over a high heat, then spoon a ladleful of the batter into the pan. Swirl the pan and cook until bubbles form on the surface. Turn the pancake over and cook for 2 minutes.

Repeat with the remaining batter. Serve with Greek yoghurt, honey and roasted hazelnuts.

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