4 Gluten Free Pancakes for you to try this Pancake Day

If you’ve visited your local supermarket recently, then you may have noticed a significant growth in the ‘free-from’ section. With over 1% of the UK population moving toward a vegan diet, and 27% of British households choosing to avoid specific ingredients in order to lead a healthier lifestyle.  In 2016 it was predicted that sales of free-from foods were over £531 million, and are expected to reach £673 million by 2020.

This considerable growth shows highlights a significant change to what we are keeping in our kitchen cupboards.  Alongside this, 1 in 100 people are affected by Ceoliac disease – an autoimmune condition where the body’s immune system will attack healthy tissue in the small bowel after gluten is eaten. It is thought that 500,000 people are living in the UK undiagnosed. However, 39% of Brits state that free-from foods are often very expensive, and if you’re unable to digest certain ingredients or simply choose to avoid them you may feel like you’re missing out.

However, home cooking is an excellent way to relax and monitor exactly what is going into your food – and it costs a fraction of the price. So, in the spirit of pancake day, here are four gluten free pancakes recipes for you to try:

Fluffy Gluten Free Pancakes

If you want a simple pancake mix that is quick and easy to make then the Minimalist Baker has the perfect recipe. Drizzle those pancakes in syrup, add some banana or leave them plain – either way they’ll taste delicious.

Preparation: 15 minutes
Cooking: 10 minutes
Serves: 8-10 People


Gluten Free Pancake Mix;

  • 340g brown rice flour
  • 255g cup white rice flour
  • 340g GF oat flour
  • 340g raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
  • 85g yellow cornmeal
  • 3/4 tsp xanthan gum
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1/4 cup granulated sugar

For the Pancakes;

  • 340g Gluten Free Pancake Mix
  • 1 egg
  • 1 tbsp melted butter
  • 356 ml low-fat buttermilk (or non-dairy milk)


  1. Sift through mixture thoroughly Add all dry ingredients to a bowl and whisk until combined.
  2. Whisk 1 large egg, 340g of buttermilk or milk, and 1 tbsp melted butter or coconut oil.
  3. Now add in 340g of pancake mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
  4. Let batter rest for 5-10 minutes. A bit like a nap.
  5. Preheat your frying pan to medium heat and lightly grease surface.
  6. Add 85g measurements of the batter.
  7. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren’t too brown. Adjust heat as needed.
  8. Now’s time to make that flip. Be brave now.
  9. Cook for a further 1-3 minutes or until the other side is brown and the pancake feels firm.
  10. Now put all of your toppings on and eat until you can no longer move.


Gluten Free & Dairy Free Banana-Oat Blender Pancakes

If you want Pancakes that are free from dairy, gluten and refined sugars then look no further than Mountain Mumma Cooks and their mouthwaterting gluten free and dairy free Banana-Oat Blender Pancakes. Banana and maple syrup has never tasted so good.

Preparation: 15 minutes

Cooking: 10 minutes

Serves: 8-10


  • 680g gluten free oats
  • 415ml cups vanilla almond milk
  • 1 large ripe  banana
  • 1/2 teaspoon ground cinnamon
  • 1 heaping tablespoon local honey
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 large egg


  1. Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth.
  2. Add egg and pulse a few times until egg is fully incorporated.
  3. Heat a frying pan over medium heat and melt a teaspoon or two of coconut oil.
  4. Once heated pour the batter onto the frying pan using approximately 85g for each pancake.
  5. Cook for about 2-3 minutes on one side.
  6. Now, hold your breath and flip it.
  7. Cook the other side for 2-3 minutes.
  8. Add on all the best toppings and enjoy. You can worry about the pancake on your kitchen ceiling later.


Easy Gluten Free Pancakes

We’d like to thank BBC Good Food for this easy recipe, that will help you make the gluten free pancakes of your dreams.

Preparation: 5 minutes

Cooking: 25 minutes

Serves: 6


  • 125g gluten free plain flour
  • 1 large egg
  • 250ml milk
  • Butter for frying


  1. Put the flour in a bowl and make a well in the centre.
  2. Crack the egg in the middle and pour in a quarter of the milk.
  3. Whisk thoroughly combine the mixture using an electric whisk until you have a paste.
  4. Mix in another quarter until there are no lumps.
  5. Mix in the remaining milk.
  6. Leave to rest for 20 minutes.
  7. Give it a stir after the rest.
  8. Heat a small frying pan with some butter.
  9. Pour a small amount of the mixture into the pan to create a thin layer.
  10. Cook for a few mins until golden brown on the bottom.
  11. Now make that flip. You’ve got this.
  12. Cook the other side until golden.
  13. Enjoy. We recommend trying a little bit of cinnamon and chocolate.


The Perfect Pancake

This recipe is so simplistic, it may even warrant waking up a little bit earlier in the morning to have a delicious breakfast… Momables has put together an excellent recipe that you have to try.

Preparation: 5 minutes

Cooking: 10 minutes

Serves: 12


  • 340g gluten free all-purpose flour
  • 1 tablespoon ground flax seed (flax meal)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup (or sugar, honey)
  • 1 teaspoon vanilla
  • 85g cup of unsweetened applesauce
  • 237 ml of milk or a  non-dairy alternative


  1. In a mixing bowl sift together gluten-free  flour, flax meal, baking powder, cinnamon, and salt.
  2. In a separate bowl combine maple syrup, vanilla, applesauce, and milk.
  3. Slowly mix in half of the liquid into the bowl whilst stirring continuously.
  4. Add the rest of the liquid slowly to avoid a runny batter.
  5. Mix until you get the lumps out of the batter.
  6. Heat up a frying pan and grease over medium heat.
  7. Add roughly 85g batter to the frying pan.
  8. Wait 1-2 minutes for one side to brown,
  9. Brace yourself – now flip.
  10. Cook for another 1-2 minutes.
  11. Eat those pancakes and then make some more!


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