Gluten-free and dairy-free pancakes

    35 min

    These gluten-free and dairy-free pancakes are light, fluffy and delicious. Perfect for breakfast or dessert.


    London, England, UK
    27 people made this

    Serves: 2 

    • 125g gluten-free self-raising flour
    • 2 tablespoons caster sugar
    • 1 pinch ground cinnamon
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 240ml lactose-free milk or coconut milk
    • 1 tablespoon coconut oil or dairy-free spread

    Prep:10min  ›  Cook:5min  ›  Extra time:20min resting  ›  Ready in:35min 

    1. Sieve the flour into a mixing bowl and add remaining dry ingredients.
    2. Add the vanilla and eggs and mix together until combined.
    3. Slowly pour the milk in whilst stirring until you have a good consistency. You do not want your pancakes to be too runny or too thick. To check you have the correct thickness fill a tablespoon with the batter and then tip it to the side and count how many seconds it takes to fall out/empty. A good batter will take about 4 seconds and leave a small coating on the spoon.
    4. Leave mixture for 15 to 20 minutes. This will help the batter to even out (remove lumps) and thicken up.
    5. Heat a frying pan on medium heat and add half the coconut oil or dairy free spread.
    6. Taking the pan off the heat, pour approximately a sixth of the batter into the pan and slowly move the pan in a circular motion so that your batter creates an even circle. Put back on the heat.
    7. Flip pancake once bubbles start to form in the batter.
    8. Cook for a further 30 to 45 seconds on the other side and then remove to plate.

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