Gluten-free pancakes

Gluten-free pancakes

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(13 ratings)

Prep: 5 mins Cook: 25 mins Plus resting

Easy

Makes 6 small pancakes

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet

Nutrition and extra info

  • Gluten-free

Nutrition:

  • kcal119
  • fat3.5g
  • saturates1.8g
  • carbs16.1g
  • sugars1.9g
  • fibre0.1g
  • protein6g
  • salt0.1g
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Ingredients

  • 125g gluten-free plain flour (we used Doves Farm)
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • butter, for frying
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.

  2. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.

  3. Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

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Comments, questions and tips

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AnthonyRWillis
3rd Jul, 2016
Amazing! My daughter and fianceè are coeliacs and they loved my sweetened version of this recipe. Add 62.5g of caster sugar (half the amount of flour if making a bigger batch) and 1 tsp of French almond extract the result is a not too sweet but no need to add sugar pancake and gorgeous with double cream and fresh strawberries.
Ibsandglutenfree's picture
Ibsandglutenfree
5th Aug, 2015
Soooo good! I've tried tonnes of gluten free pancake recipes with coconut flour etc but they have never turned out right, but this recipe using doves farm flour is just perfect! It tasted exactly like regular pancakes used to taste before I was GF! I'll be using this recipe again and again! Thanks for posting!
sophie94x
28th Mar, 2015
Nice tasting pancakes, we had ours with golden syrup, lemon and sugar mmm
ajctracey
22nd Feb, 2015
5.05
Excellent. It's really important to stir the mixture between pancakes!
shona59
17th Feb, 2015
5.05
Really impressed! Just made these and they behaved and tasted perfect. Thank you!
masterofnothing
21st Aug, 2014
As a health practitioner with coeliac may I suggest not using agave syrup and use maple syrup instead. Unless organic, agave syrup is made from GM corn - there is not enough evidence yet to say whether GM foods are good for us, but many countries both in Europe and worldwide are banning them. So maple syrup which is a natural product again preferably organic and like all "sugars" use sparingly.
cajthomas
14th May, 2014
5.05
Thank you for such a brilliant simple recipe. I am now gluten intolerant and made these at the request of my son. I regularly make pancakes for him but this was the first gluten free batch - I didn't tell him and when I asked him how they were, he said "best ever"! Now I can eat them again which is great because I love them too. Highly recommend the recipe - tried thick and thin pancakes; both successful. Found them easier to handle than those made with normal flour and seemed to cook more quickly. Need to stir mixture between pourings, but you do with normal ones anyway.
Mash66
5th Mar, 2014
I got my free range, organic (& unpasteurized) eggs from a friend for £2/dozen (Tesco £3.59 for 10) & cornflour from a Polish deli. My GF pancakes were delicious but does this make me a bad person? I think the milk came from Tesco so will that prevent me from being cast asunder?
Emily234
4th Mar, 2014
I usually just use a normal recipe and replace it with gluten free flour but I tried this recipe today and I had the opposite problem Caroline had - the mixture was really thick and gloopy. It was fine once I whisked in more milk but still couldn't make really thin pancakes. Tasted good though!
carolinedownes
4th Mar, 2014
Really good recipe that works well. I did add about a tablespoon more flour as the batter appeared too thin. Made about 10 thin lacy pancakes in a pan approximately 9inches wide

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