Gluten Free Pancakes - not just for pancake Tuesday

When I was growing up we rarely had sweet stuff in the house,  bread and butter and that'll do ya ! After school treats would often be different things like French toast (or eggy bread as it was known in our house) and sometimes pancakes...these weren't reserved just for pancake Tuesday !.   When I was diagnosed with coeliac disease Mum realised she could easily adapt her regular recipe to gluten free and so here it is.   I love these at any time of the year or day and like trying different toppings from plain old lemon, butter and sugar to more extravagant bananas and cream or classic blueberries and maple syrup.  These are also great with savoury fillings like ham and cheese.


  • 4ozs gluten free plain flour 
  • Pinch of salt
  • 1 Egg
  • Half pint milk (I have used plant milk also with this recipe)


  • Sieve flour and salt into a large mixing bowl or pouring jug
  • Make a well in the centre and drop the egg into the well
  • Add the milk gradually until fully combined
  • Cover bowl and leave in fridge for one hour
  • When you remove the mixture from the fridge be sure to stir it well before cooking,  gluten free flour tends to sink to the bottom so don't worry if that happens.   You will likely have to repeat that several times in between cooking
  • Add a little butter to the pan or whatever cooking oil etc you normally use
  • Pour in enough batter to cover the pan thinly (this is why making the mix in a pouring jug is very handy)
  • Tilt the batter around the pan so that the mixture spreads quickly and evenly,  flip when ready
  • You can keep the mixture covered in the fridge for about 1 day

Enjoy !

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