Best Gluten-Free Pancakes

These Gluten-Free Pancakes are quick to make and ideal for Pancake Day. They are also dairy-free, without xanthan gum and can be served with any traditional topping or filling.

A plate of pancakes with ice cream, maple syrup and a fruit platter

With Pancake Day aka Shrove Tuesday around the corner you are definitely going to want to have a decent Gluten-Free Pancake recipe sorted. These pancakes are quick and easy since there is no resting time needed. The crepe batter is smooth and silky and whisks up like a dream with a few simple ingredients.

I usually make my pancakes dairy-free as well but that is just a suggestion and you can quite happily use dairy milk and butter in lieu of the coconut milk and oil I have listed below. I have made these pancakes both ways in the past and I love them equally. The dairy-free versions are slightly lighter and not as rich without the butter.

What is Shrove Tuesday?

Shrove Tuesday originated as a day in the Christian calendar to mark the final day before Lent begins. Traditionally it was a feast day where pancakes were made to purge the household larder of all the fat and eggs before the commencement of the Lenten Fast. Hence, Pancake Day.

A plate of pancakes with ice cream, maple syrup and a fruit platter

What is the difference between English pancakes, French crepes and American pancakes?

In the UK, the general term for pancakes means these thin unleavened pancakes which are similar to French crepes and somewhat different to American pancakes.

French crepes, which are usually cooked in a crepe pan, are larger, often thinner and wispier than English pancakes. They are sometimes richer, made with cream or sugar and can be eaten with sweet or savoury fillings. Also I’ve never seen a French chef flip a crepe in a saucepan.

American pancakes are quite different. They have basically the same ingredients but contain a raising agent so they are thick fluffy affairs. Traditionally American pancakes are served at breakfast or brunch, hopefully in a whole stack with maple syrup and bacon. English pancakes and French crepes can be served with the fillings rolled up inside the pancake since they are more pliable.

What are English Pancakes?

English pancakes are a much more parsimonious culinary creation. Traditionally made with four simple ingredients:

  • flour
  • milk
  • butter
  • eggs

Pancake Day is synonymous with flipping the pancakes directly in the frying pan, using only the pan and a flick of the wrists. To use a kitchen utensil is considered sacrilege, which led in our youth to most pancakes being consumed off the floor or being served from a crumpled heap in the pan. It was irrelevant though, as long as they were hot from the frying pan with a drizzle of lemon and dredged in sugar. Or if you were feeling extremely fancy then ice cream and maple syrup.

A plate of pancakes with ice cream, maple syrup and a fruit platter

How do you make gluten-free pancakes?

I based my original recipe on Delia Smith’s pancakes which were always the pancakes we had growing up and for a traditional pancake recipe hers cannot be bettered. Instead of the wheat flour though we use a mix of white rice flour and sweet rice flour:

  • White rice flour is light and airy with a beautifully neutral taste. It gives a thin sturdy pancake with beautiful lacy edges.
  • Sweet rice flour is necessary for its binding properties so your crepes don’t fall apart in the pan, or forbid, in the pancake flip. The sweet rice flour also softens the batter slightly so the pancakes are pliable, just white rice flour will lead to a very crisp pancake.

How do you make dairy-free pancakes?

To make these pancakes dairy-free you make two simple changes.

  • Non-dairy milk. I prefer coconut milk in this instance, either fresh or from the tin with no gums or stablilisers.
  • Refined melted coconut oil instead of melted butter. The oil is tasteless but I find the pancakes cook up better with the fat in the batter. The pancakes are cooked in a small frying pan, seasoned with a splash of coconut oil but not too much otherwise the pancakes get too greasy. I do prefer a non-stick pan in this instance as you barely need any oil at all.

Pro Tip – Soda Water

We don’t use just milk in the batter to make up the liquid in this recipe but have included a little bit of soda water. You can use regular tap water but the bubbles in the soda make the pancakes extra light and crispier at the edges.

A plate of pancakes with ice cream, maple syrup and a fruit platter

Can you make pancakes in advance?

I have started to get into the habit of batch cooking my pancakes a day or so in advance, usually part of my weekend meal prep. This is because cooking a whole batch of pancakes from scratch takes a while, about 3 minutes per pancake and I’ve found the wait can turn some three year olds (and 37 year olds) feral. I make all the pancakes and store them in the refrigerator for up to three days, keeping a re-useable kitchen cloth between each pancake so they don’t stick together.

To re-heat the pancakes, heat 1-2 teaspoons of coconut oil to a small frying pan, then warm each pancake for about 20-30 seconds on each side.

Just a final word on warning on pancakes. It is written lore that your first pancake in the pan will be utterly rubbish. It is almost always chefs treat. The pancakes get better the more you make as the pan gets more seasoned with the oil and you get more confident with adding less batter into the pan for thinner better pancakes.

A plate of pancakes with ice cream, maple syrup and a fruit platter

If you make these Gluten-Free Pancakes then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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A plate of pancakes with ice cream, maple syrup and a fruit platter

Best Gluten-Free Pancakes

These Gluten-Free Pancakes are delicious. Quick to make and ideal for Pancake Day. They are also dairy-free and without xanthan gum.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: British
Keyword: dairy-free pancakes, gluten-free pancakes
Servings: 10 pancakes
Calories: 90kcal
Author: Georgina Hartley

Ingredients

  • 90 g white rice flour
  • 20 g sweet rice flour
  • pinch aof salt
  • 2 eggs
  • 200 ml milk dairy or non dairy
  • 75 ml soda water
  • 30 g coconut oil melted* + 2 teaspoons extra for greasing the pan

Instructions

  • Whisk together the white rice flour, the sweet rice flour and the salt in a large mixing bowl.
  • Make a well in the centre and add the eggs, whisk in until the batter is extremely thick but not lumpy.
  • Pour in the milk, whisking all the while until the batter has thinned out and smooth.
  • Pour in the coconut oil and whisk in.
  • Add the 2 teaspoons of coconut oil into a small frying pan.
  • Ladle the pancake batter into the centre of the pan and swirl around so that it covers the base of the pan. The batter should be very thin so you can almost see through it. Don’t touch the pancake for a minute or two. Bubbles should form from the bottom of the pancake and the edges should just start to crisp and turn golden. At this point flip the pancake, either using a spatula or freehand. Cook on the other side for a further minute or two until it starts to turn golden.
  • Remove the pancake from the pan onto kitchen paper to absorb the excess coconut oil.
  • Pour in your next ladle of pancake batter and continue until all the pancakes are made.
  • To keep the pancakes warm whilst you are cooking the others you can rest them in the oven set to a very low temperature.
  • Best served with dairy-free ice cream, maple syrup and fresh fruit

Notes

*I used coconut milk, tinned with no added gums or stablilisers. You can use any milk, dairy or non-dairy.
*You can use melted butter or ghee if you are happy to enjoy dairy.

Nutrition

Calories: 90kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 22mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 1.6% | Calcium: 2.8% | Iron: 1%

SHOP THE RECIPE

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If you like this recipe then you may like…

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere

Pumpkin Pancakes with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere are a wonderful savoury and gluten-free way to celebrate Pancake Day. These nutty buckwheat pancakes which hint at sweetness due to the maple syrup encase deliciously oozing gruyere and tasty ham.

Maple Galettes with Wiltshire Ham and Gruyere

It’s Shrove Tuesday today, the day before the start of Lent when we’re supposed to be purging our larders of all the ungodly ingredients. Funny how the ungodly ingredients lead to pancakes which are about as heavenly a food as invented.

However, for many years I never really bothered with acknowledging Shrove Tuesday as I was usually on a diet and then eventually became gluten-free which really put paid to my crepe affair. However, recently I have been indulging in galettes which are a traditional French style of savoury pancake made from buckwheat flour. Handily buckwheat flour is also naturally gluten-free which means this year since I am definitely not dieting (is embracing gluttony the opposite of dieting?) I have no excuses for forsaking Pancake Day. In fact, I am diving in with gusto.

Maple Galettes with Wiltshire Ham and Gruyere

Galettes are usually made with a savoury filling which is ideal for me as pancakes which you can eat in lieu of breakfast, dinner or lunch are my favourite. In particular I find you cannot beat good old ham and cheese. The cheese melts and oozes out of the galette and the ham provides some delicious meaty substance to the proceedings. This week I made a stack of galettes at the weekend and have been re-heating them in the pan for a quick breakfast which has turned out to be a great way to meal prep. I love a pre-prepped breakfast as I find the first meal of the day my most difficult to conquer. I am a nightmare when it comes to breakfast. I can’t handle anything sweet in the mornings, I don’t like eggs and recently my digestive system has been rejecting gluten-free bread. This might be due to the xanthan gum present in most brands which doesn’t really agree with me. Anyhow these galettes are ideal in ensuring I get a good savoury kick-start to the day.

Maple Galettes with Wiltshire Ham and Gruyere

If you have ever eaten galettes made properly on a billig, which is one of those traditional crepe makers you see being manned at food markets, you know them to be wafer thin, light, lacy and crisp. However, making them homestyle in a cast iron skillet pan yielded perfectly acceptable results in my opinion and means I can get my galette fix whenever I need it.

Maple Galettes with Wiltshire Ham and Gruyere

I chose to use gruyere for the cheese in this recipe because it melts so well and gives a lovely strong nutty taste. I used really good Wiltshire ham as well that, although it was packaged ham, was beautifully thin and dry. I find a lot of ham which you can buy at the supermarket to be wet and bland tasting so make sure you get some nice stuff, if you can make it to your local deli then even better. These Maple Galettes with Yorkshire Ham and Gruyere are pure perfection with the best ingredients. As you can tell by the title I went a little off-piste from the usual French recipe by adding a couple of tablespoons of maple syrup to the batter. This adds a delicious sweetness and depth and really brings out the taste of the cheese.

Maple Galettes with Wiltshire Ham and Gruyere

To be honest I’m not sure I’m going to limit myself to only eating these galettes on Pancake Day as now I’ve got this recipe under my belt they might become a bit of a staple for the next few weeks. So much for purging my larder, I’m just going to stock up with my ungodly ingredients afresh.

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere are a wonderful savoury and gluten-free way to celebrate Pancake Day. These nutty buckwheat pancakes which hint at sweetness due to the maple syrup encase deliciously oozing gruyere and tasty ham.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Brunch
Cuisine: French
Keyword: ham and gruyere galette recipe, ham and gruyere galettes, maple galettes
Servings: 6 people
Calories: 355kcal
Author: Georgina Hartley

Ingredients

  • 100 g buckwheat flour
  • pinch of salt
  • 1 egg
  • 300 ml whole milk
  • 2 tablespoons maple syrup
  • 30 g unsalted butter
  • 180 g gruyere grated
  • 200 g Wiltshire ham torn

Instructions

  • Whisk buckwheat flour, salt, egg and half the milk in a medium sized mixing bowl until it forms a paste. Then pour in the rest of the milk and the maple syrup and whisk well to form a smooth batter.
  • Heat all the butter in a 9 inch bottomed cast iron skillet pan on a medium-high heat until the butter has melted.
  • Swirl the pan around so the butter completely covers the pan then pour out the excess butter into a cup and set aside.
  • Pour 80ml (1/3 cup) of the galette batter into pan, tipping the pan so that the batter thinly covers the bottom of it.
  • Cook for about 3-4 minutes until the bottom of the galette is getting golden and crisp, then sprinkle on 30g of the gruyere all over the galette plus a few slices of the torn ham.
  • Then fold the galette in half, and then half again. Remove from the pan and set aside to rest on a warm plate (or in a very low oven) whilst you prepare the rest of the galettes.
  • Wipe the pan with some kitchen towel to remove any melted cheese or sticky bits of galette.
  • Pour in a teaspoon or so of the pre-melted butter, swirl the pan to cover the bottom then add another 80ml of the batter to produce another galette and follow the rest of the instructions as before.
  • Make as many galettes as the batter allows.
  • Serve the galettes piping hot.

Nutrition

Calories: 355kcal | Carbohydrates: 18g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 531mg | Potassium: 306mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10.6% | Calcium: 38% | Iron: 6.4%

SHOP THE RECIPE

The buckwheat flour I use for this recipe is Amisa Organic Buckwheat Flour GF. It’s a lovely wholegrain flour with tonnes of flavour and is certified gluten-free.

One of my very favourite saucepans is my cast iron skillet pan and is perfect for making these galettes. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it mostly for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund the blog so if you do click through then many thanks!!

Banana and Walnut Paleo Pancakes

Shrove Tuesday has completely coincided this year with my obsession with this Banana and Walnut Paleo Pancake recipe.  It is versatile, very healthy and produces quick but absolutely scrumptious pancakes.

Banana and Walnut Paleo Pancakes

This year is the first year I will actually be eating pancakes on pancake day and I’m very excited about it.  It always seems to fall on a day when I’m dieting.  This year is no exception but thanks to this recipe I am not letting that stop me.  Don’t be scared that I’ve labeled these paleo or skip over as you don’t follow the paleo plan, I would happily serve this to anyone happening to drop by and would make absolutely no apologies.

Mashed Banana

The simplicity of the recipe is that it only really relies on 2 ingredients, 1 egg and 1 banana, whatever else you throw in is up to you.  As they do not contain flour they are much lighter which also means you can quickly whip up a batch mid week without being weighed down all morning by a heavy breakfast.

I have just included the recipe below for 1 person as it’s a cinch to size up depending on how many you are feeding.   Make sure the banana is a couple of days old so it’s mashable and also more bananary.  I do like to add some sort of ground nut to the recipe but it’s by no means a requirement, it just adds a bit more flavour and texture.  Feel free to substitute the walnuts with almonds or pecans if you prefer.  You can also mix it up by adding blueberries into the batter or a pinch of cinnamon, nutmeg, or a touch of lemon zest.  Go wild at the weekend and top with a heaping of crispy salty bacon drizzled with maple syrup.

Banana and Walnut Pancakes

With these little lovelies every day can be pancake day.

Banana and Walnut Paleo Pancakes

For 1 person

1 x banana
1 x egg
¼ tsp vanilla extract
2 tbsp ground walnuts
1 tsp coconut oil
1 tsp salted butter (optional)

  1. Peel and mash the banana then whisk it up with 1 egg.
  2. Add the vanilla extract and ground walnuts.
  3. Melt 1 tsp coconut oil in a frying pan. Ladle in the pancake batter, you should be able to get 3 pancakes from this batter, each about 40-50ml.
  4. Heat the pancake through on a gentle heat for 3 mins on the first side, then flip over and heat for 1½ mins on the other side.
  5. Serve anyway you want but I like them with a good knob of butter.