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A plate of pancakes with ice cream, maple syrup and a fruit platter
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5 from 3 votes

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
Servings: 10 pancakes
Calories: 90kcal


  • 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


  • 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.
  • Stir the milk together with the soda water in a jug then pour into the batter, 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


  • 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.
Prep Ahead
You can 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.


Calories: 90kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 22mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 80IU | Calcium: 28mg | Iron: 0.2mg