Gluten Free Pancakes

Gluten Free Pancakes.jpg

Who doesn't love pancakes?  That's one of the things I missed the most when I had to stop eating wheat so I quickly developed a recipe so I didn't have to miss out any more.  When I first created this recipe it wasn't that great, they were kind of slimy but after a lot of trial and error I have figured out the secret ingredient.  I hope you enjoy these as much as I do.  I've also included the recipe for Mock Maple Syrup - I know I live in the land of Maple Syrup but not everyone does.

I've included some tips below just to help you get the best possible results.


  • 50 grams melted butter or dairy free substitute
  • 2 eggs
  • 1 cup soy milk or other dairy free substitute
  • A squeeze of lemon juice (optional) - The lemon juice makes the pancakes a little fluffier - squeeze it into the milk to sour it if you decide to use it.
  • 1/2 - 1 cup water
  • 1 1/2 cups less one tablespoon gluten free flour mix (see recipe)
  • 1 tablespoon buckwheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons guar gum
  • 3 tablespoons sugar


  1. Measure all the ingredients into a large jug or bowl.  Start with 1/2 cup of water and add more if necessary.
  2. Beat with a rotary beater or electric whisk until mixed with no lumps.  Be careful not to overmix or pancakes will be rubbery.  
  3. The mixture should be of pouring consistency.  If you add too much water they will be slimy so be careful here.  They should hold their shape when you pour the mixture into the pan without spreading too much.
  4. To cook the pancakes, heat a heavy bottomed pan (cast iron is good but I also use my heavy non-stick one) until very hot and then turn down to about half.  
  5. When the pan is the right temperature, using a pastry brush, grease the pan with a touch of melted butter or dairy substitute.  I don't like to use a lot of grease as this makes the pancakes too crispy, but you may like it that way.  
  6. Pour some batter into the pan.  Try to keep the pancakes a reasonable size, no more than 10 or 12 centimetres in diameter or they will be hard to flip.
  7. Keep a close eye on the pancakes.  The butter in the pan will smoke a bit but it usually doesn't mean that the pancake is burning.  They are ready to turn when the bubbles start to burst and they begin to cook around the edges (usually around 3-5 minutes).  
  8. You may need to adjust the heat a bit, if it's too high the pancake will burn before the bubbles burst.  I usually find the first pancake in the batch is a bit of a dud while you get everything right. 
  9. Put a large spatula under the pancake and flip it.  Cook for an equivalent time on the other side.
  10. Stack in warm oven with a dollop of butter between them if they don't get eaten straight from the pan.


  • Don't overmix!
  • Trial and error is necessary.
  • The first pancake is the dud.
  • Add a little more liquid after the first two are cooked, if necessary.
  • Cook one at a time.
  • Flip when the bubbles start to burst.
  • Re-grease the pan after every second pancake.

Mock Maple Syrup


  • 1 cup Brown Sugar
  • 1/2 cup Water
  • 1 teaspoon Vanilla Extract

Put the ingredients in a small pot.  Bring to the boil.  Turn down the heat and let it simmer for 1 minute.