Gluten Free Lemon Pancakes

1. Pre-heat a frying pan with a splash of oil.

2. In a mixing bowl, mix together the flour, sugar, lemon zest and baking powder.

3. Pour in the milk, lemon juice and oil.

Make sure you mix this until it's fully smooth, as we don't want lumps in our pancakes.

4. Using a large spoon or ladle, carefully pour a small amount of the mixture into the centre of the hot pan, leave it for a minute or so then flip.

I used a round metal cookie cutter to help create the perfect round shape, just be very careful as the cutter gets very hot.

Only flip when the edges of the pancake look stiff.

5.Repeat this process until you have used up all of your batter and have a tower of delightful pancakes!

I served my pancakes with a drizzle of maple syrup, a dollop of dairy-free soya yogurt, freshly sliced zesty lemon, fresh berries and a sprinkle of powdered sugar.

Serve immediately.