Perfect gluten free and dairy free pancakes

Following a gluten free and dairy free diet does NOT mean missing out on pancake day. Over the years I’ve tried various strategies to get a wheat-like consistency with varying success. To date,  this is the best combination I have come up with. We enjoyed these with walnuts (from my parent’s garden) and organic maple syrup.

Ingredients – (makes approx 12)

2 eggs (organic free range if possible)

100g plain gluten-free flour (50g potato flour and 50g rice flour works well)

pinch of salt

approx 250ml of non-dairy milk (rice milk or almond milk work well)

2 tablespoons melted coconut oil


1. Sieve the flour and salt into a bowl. Make a well in the centre and break the eggs into it.

2. Using a fork, beat the eggs into the flour making sure the mixture is smooth

3. Gradually add the non-dairy milk, mixing thoroughly to get rid of any lumps. (The mixture should be the consistency of single cream).

4. Stir in the melted coconut oil.

5. Melt a small amount of coconut oil in a frying pan and use a ladle to spoon just enough mixture into the pan to cover the bottom in a thin layer (the pan needs to be quite hot to make this work well).  When the first side is nicely brown, flip (if you’re brave enough) and cook the reverse.

6. Repeat step 5 until you have used up all the batter and you have a beautiful pile of delicious gluten and dairy-free pancakes.

7. Add your favourite filling (I love maple syrup and fresh walnuts) and ENJOY!!!!!



What is YOUR favourite filling for pancakes? Please share in the comments below!

One thought on “Perfect gluten free and dairy free pancakes

  1. Afifah

    We had a lovely stack of pancakes this morning for breakfast cooked by wonderful daughter, Chloe. Chestnut flour, almond flour and eggs, and the milk was coconut milk. They were cooked in ghee (home made from goat’s butter which is incredibly easy btw). They were served with lemon juice and maple syrup, but Keir had clotted cream and and a little runny honey on his. We had four each and they kept us all going until nearly 3pm!

    Thanks for your recipe too, though some people wouldn’t want to have rice flour due to it being a member of the Gramineae family and others might find potato flour a no no due to it being a member of the Solanaceae family. Horses for courses, as always.

    Some feel that chestnut flour as used in our pancakes this morning is too high in carbohydrates, which it is if you are on a very low carb diet (for which there are many good reasons) in which case they would be better using a small amount of coconut flour along with the almond flour and eggs. It is now possible to get a finer milled version of almond flour which is better for some baking requirement. I will be getting it in to the clinic soon for those who would like to try it.

    Thanks for your post.


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