Sift the gluten free flour, sugar and baking powder into a bowl then stir to mix them.
Crack the eggs into the mixing bowl and use a fork to mix them into the flour until well combined.
Now add the milk and whisk well to get rid of any lumps in the gluten free pancake batter. Leave the batter to rest of 15 minutes, then you can get cooking!
Take a frying pan and place over a medium-low heat. Once the pan is hot, carefully ladle a small amount of pancake mix into the pan to create a pancake shape (approx 2 tbsp of mixture for each pancake). You can have a few pancakes on the go at the same time if your pan is large enough.
Once the pancake has risen slightly, with small bubbles popping round the edges of the pancake, carefully flip the gluten free pancake and cook for a further minute on the other side.
Serve your gluten free fluffy pancakes in a stack topped with your choice of toppings. I opted homemade gluten free “Oreo” and white chocolate ice cream, crumbled cookies and warm chocolate spread!
