Don’t miss out on pancake day even if you’re gluten free!

Gluten Free Pancakes with Nutella and Ice Cream

My child loves pancakes. But when she was diagnosed with coeliac disease 4 years ago, just before pancake day, we all panicked as to what we would use, how we would make them. Would they taste ok.

I searched & googled like crazy. What was the best recipe. I don’t remember where I found this one on Facebook, I’ve never seen page again much to my disappointment & I didn’t screenshot it as I normally do. But whoever it was, thank you. Because it works.

And it’s the one recipe we’ve used ever since.

When posted my pancake post in a few groups & the video on the GFLC Instagram page. I was asked if it would work with cornflour and recipes for that are at the bottom of the post. I tested mine against the current measurements & I’d adjust it to 150g GF SR flour & 200 milk. A couple of of other suggestions came in from two ladies who use different recipes & I’ve posted their recipes at the bottom.

If you have a go, tag me using #glutenfreelittlecook into your Facebook or Instagram posts. Definitely not missing out on this event!

250ml Milk – your preferred dietary choice

125g GF SR Flour

1 egg

1 tbsp melted butter or oil

It makes around 4-6 medium sized pancakes.

It makes around 4-6 medium sized pancakes. Double the mixture for more (we do!!)


  • Weigh the flour in a large bowl
  • Add half the milk and egg.
  • Whisk until combined. Add remaining milk.
  • Continue to whisk until smooth, no lumpss and the consistency of single cream.
  • Heat your frying or crepe pan. I picked up a new crepe pan last year to give it a go but a regular frying pan works just as well.
  • Lightly brush with melted butter/oil when hot. You aren’t frying it so it doesn’t need to be swimming in oil. Wipe on, wipe off!
  • I use an American 1/2 cup measuring cup to pour the mixture into the centre of the pan. Use a ladle, jug or a small cup for a similar amount.
  • Lifting the pan, rotate it to spread out the mixture evenly.
  • Put back onto the heat & cook. The edges will change colour first from less opaque to a more solid pale white/cream. Takes 1-2 minutes.
  • Loosen the edges with a palette knife, spatula working your way into the middle
  • Flip the pancake if you are feeling brave or use the palette knife to turn it.
  • Cook for a further 1-2m until the second side is golden brown.
  • Serve whilst warm, cover with lemon & sugar, nutella, fruit, whatever takes your fancy
  • And repeat……. and enjoy your gluten free pancakes!

Gluten and Dairy Free Pancakes

200g GF SR Flour

200ml Cashew Milk (your dietary preference)

4 tbsp apple sauce.

Gluten Free Cornflour Pancakes

100g Cornflour

300ml Milk

2 eggs

If you have a go, let me know how you get on.


*The crepe pan links to Amazon where if you do purchase I will gain a small commision.