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Gluten-free pancakes recipe

17 ratings

These wafer-thin pancakes are the perfect base for dousing with golden syrup, or lemon and sugar. This gluten-free version is just as good as the normal, so you can make them for everyone. See method

Serves 4 (makes 8 pancakes)
35 mins to prepare and 10 mins to cook
101 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

100g gluten-free flour
1/2 tsp gluten-free baking powder
pinch sea salt
2 eggs
200ml milk
sunflower oil

Each serving contains

Energy
425kj
101kcal 5%
Fat
5g 7%
Saturates
1g 5%
Sugars
1g 1%
Salt
0.3g 5%

of the reference intake
Carbohydrate 11.3g Protein 3.3g Fibre 0.1g

Method

Sieve the flour, baking powder and salt into a large mixing bowl. In a separate bowl whisk together the eggs and milk, then make a well in the centre of the flour and slowly add the liquid, mixing all the time until you have a smooth batter. Leave to rest for at least half an hour, or overnight.
When ready to cook, heat a little sunflower oil in a 20-25cm non-stick pan until hot. Stir the batter and pour a small ladleful into the pan, swirling it so the mixture spreads out to the edges of the pan. Cook for a minute or two. When the top of the pancake starts to bubble, flip it over and cook until golden.
Wrap the pancakes in greaseproof paper and keep warm in a low oven until ready to serve.

See more Gluten-free recipes