Gluten-Free English Pancakes {without Xanthan Gum}

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

5 from 8 votes

Gluten-Free English Pancakes {without Xanthan Gum}

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

Cook Time30

Total Time35

Course: Dessert

Cuisine: British

Servings: pancakes

Calories: 65kcal

Author: Georgina Hartley

Ingredients

90 g rice flour
20 g sweet rice flour (glutinous rice flour)
pinch of salt
2 eggs medium size, 60g
200 g milk dairy or non dairy
75 g soda water
30 g coconut oil melted* + ½ teaspoon extra for greasing the pan

Metric - US Customary

Instructions

Whisk together the 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 and combined.
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.
Heat a small frying pan until hot but not smoking.
Add ½ teaspoon of coconut oil into the pan, making sure it covers the base. Pour out any excess oil.
Pour the pancake batter into the centre of the pan using a ladle 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 any 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.
Serve traditionally with lemon and sugar or with dairy-free ice cream, maple syrup and fresh fruit

Video

Notes

Ingredients

You can use any plant based milk. Coconut milk, oat milk, cashew milk or almond milk are all good choices.
You can use whole milk with melted butter or ghee if you are happy to enjoy dairy.

Tips

A small non-stick pancake or omelette pan is perfect for these gluten-free pancakes. The pan I recommend is 20cm.
Make sure the pan is hot before you begin, but not smoking.
Each pancakes requires about 2 tablespoons batter.
If your pancakes are crisping up too much and are too golden then your heat is too high.
Make sure you stir your batter before ladling out each pancake.

Make Ahead

You can make the pancake batter up to 12 hours before you cook the pancakes. Make sure you stir the mixture well before you start to cook.

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.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 pancake, assuming you make 14 pancakes.

Nutrition