Sprue (gluten intolerance) is an autoimmune disorder of the small intestine that can occur in genetically predisposed people of all ages. It triggers symptoms such as diarrhoea, sluggishness or growth disorders.

Gluten is mainly found in wheat, rye and barley. Wheat flour is one of the most common ingredients in our cuisine, which is why gluten-sensitive people often find it difficult to stick to the right diet.

Here is a recipe for gluten-free pancakes.

This recipe makes about 12 medium-sized pancakes.
Ingredients:

• 1 cup rice, millet or chickpea flour
• ½ cup soya flour
• ½ cup cornflour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 egg, beaten
• 1 ½ cups of water
• 1 teaspoon vanilla
• 2 teaspoons olive oil

Instructions:

Prepare all the ingredients and preheat the baking tray in the oven to 200 degrees.
Place all the ingredients in a large bowl and mix with a mixer.
Pour half to ¾ cup of the batter onto the baking tray at a time and bake until golden brown. Only turn once in between.

Tip: Serve the pancakes with fresh or frozen blueberries, mashed bananas or chopped nuts.