Newbie Gluten Free Pancakes

Gluten free pancakes that are as light and fluffy as their gluten filled counterparts? Oh yes please!  These pancakes are free from gluten, dairy, eggs and soy making them perfect for allergy sufferers.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servngs
Author Krystal


Or substitute all of the above flours for an equal measurement of your favourite all purpose gluten free flour

  • 1 ½ cups almond milk or milk of your choice
  • ½ banana mashed
  • 1 tablespoon raw honey or maple syrup
  • 1 teaspoon apple cider vinegar
  • 1 flax egg mix 1 tablespoon flaxseed meal plus 3 tablespoons hot water & let sit for a couple mins
  • 1 teaspoon vanilla extract
  • 1 teaspoon organic cinnamon
  • 1 teaspoon gluten free baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt


  • Prepare flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of hot water and allow to rest while you prepare the other ingredients
  • Sift the dry ingredients into one bowl and mix the wet in another. I usually give my wet ingredients a blitz in my blender.
  • Combine the wet and dry ingredients. Don’t forget to add the flax egg
  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

The mixture can thicken as you cook, just add more milk to get the desired consistency.


    It is important to sift your gluten free flours to avoid clumps.