Grapefruit Pancakes


  • 100 g gluten-free flour
  • ½ tsp. caster sugar
  • 1 medium free range egg, beaten
  • 75 ml unsweetened almond milk
  • 1 Florida Grapefruit, segmented
  • 2-3 tbsp. agave syrup
  • ½ tbsp. icing sugar
  • Vegetable oil spray


Grapefruit Pancakes

1. Beat together the egg and almond milk in a jug.

2. Combine the flour and sugar in a mixing bowl. While whisking, pour the egg and milk mixture slowly into the flour mix.

3. Mix well until you get a smooth batter.

4. Preheat a non-stick frying pan over medium heat. Once hot, lightly spray the pan with the vegetable oil—around 4-5 sprays.

5. Slowly pour the mixture in the pan, aiming to fit 2-3 pancakes at a time, with each pancake measuring around 9 cm. NOTE: These should be thin pancakes.

6. When the pancake is light golden brown, after 1-2 minutes, flip and repeat on the other side.

7. Keep the cooked pancakes warm while you cook the next batch.

8. Serve 3 pancakes on a plate and scatter the grapefruit segments. Drizzle with agave syrup and dust with icing sugar.