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Gluten Free American Style Pancakes

Makes 10

These thick, fluffy, American Style Pancakes are the perfect Sunday brunch treat. They can be made Free From allergens using our clever ingredient swaps. These pancakes are delicious and wholesome topped with banana and chopped almonds, and drizzled with maple syrup.

Free from Gluten, Soya, Wheat
Vegetarian, Without crystal sugar

Ingredients

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  1. Put the flour, icing sugar and baking powder into a bowl and stir to combine.
  2. Place an empty bowl on to your weighing scales and crack in the eggs (or chickpea flour + water). Slowly add the milk until the mixture weighs 250g.
  3. Mix in the dry ingredients, then add the melted butter and stir into a thick batter.
  4. Lightly oil a frying pan and place over a low heat.
  5. Once the pan is hot, spoon in the batter to make 8cm/3" sized pancakes, cook until bubbles appear and the base is golden.
  6. Using a spatula turn the pancakes over and cook the other side until golden.
  7. Serve warm with your favourite toppings.

Equipment

Large frying pan and mixing bowl

Cooking time

15 minutes
I used pure olive spread instead of butter. Unfortunately it reacted with the baking powder when I mixed them together. So okay pancakes but not so fluffy.
By Nicole
12 Sep 2020
I have been using this recipe for a long time and I really enjoy the pancakes
By Isabelle
26 Aug 2020
Excellent recipe. Lovely fluffy American style pancakes. Originally thought the batter was going to be too thick, but when u add the melted butter at the end, the consistency is perfect. Makes 10 as stated. Would definitely make again.
By Rach S
10 May 2020
Great recipe! I was looking for an easy pancakes recipe for my allergic son, and this is perfect. I used egg replacer instead of chickpeas flour because I didn’t have it, used oat milk and Stork vegetable baking fat instead of butter and it all worked out well. Delicious pancakes, thank you!
By Beata M.
20 Mar 2020
Great recipe, thanks!
By Rosie Gamble
26 Aug 2019
Super easy recipe thanks. Used eggs and half butter half coconut oil. Delish! I also sieved the dry ingredients. Thick batter worked well. Have kept some to micro or toast tomorrow morning too.
By Caroline H
15 Jun 2019
love these, so easy to make, and hoping I can freeze some as well. Then can batch bake.
By Angela stead
30 Apr 2019
I halved the recipe because it makes quite alot. Perfect pancakes, looked American to me, my 10 year old said they were better than gluten recipe. Had them with bacon and maple syrup. Thankyou so much for this recipe ❤
By Gemma
03 Jan 2019
I liked the pancakes somewhat although they didn’t look like American pancakes. But what was the melted butter for? I wasted 50g as I prepped the ingredients before starting the recipe. Maybe proof read your recipes?
By StaceyV
11 Dec 2017
V nice, but recipe needs more milk!
By Martin
26 Aug 2017
My family enjoyed these as a Sunday treat with lots of unhealthy toppings- great to have gluten free recipe.
By Mr Dom White
22 Jan 2017

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