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Gluten Free American Pancakes


  • 300 ml Lactose-free milk
  • 2 Eggs
  • 220 g Gluten free plain flour
  • 2 tsp Baking powder
  • 1 tbsp Caster sugar


  • Measure your dry ingredients (plain flour, baking powder and sugar) into a bowl and mix well. 
  • In a separate bowl whisk together the milk and eggs, trying to get as much air into them as possible for fluffy pancakes.
  • Make a well in the dry mixture and gradually add the whisked milk and eggs. Beat until it forms a batter. 
  • Heat a little butter or oil in a small pan on a medium heat (I used a spray or two of light fry) and add a ladle of your pancake batter. When bubbles start to form on the surface, flip the pancake and cook until golden. Repeat for as many pancakes as you like (you can always put the remaining batter in the fridge for another day!) 
  • Serve with maple or golden syrup, fruit or anything else you fancy.