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Gluten-free pancakes

Gluten-free pancakes

Gluten-free pancakes: a delicious recipe to enrich with jam, maple syrup or fresh fruit. Celiac disease does not mean sad desserts!

Typical of the American breakfast, they are soft and delicious . You've already understood what it's about, right? They are pancakes, delicious discs of batter cooked in a pan and which can be filled in many ways. Below you will find the recipe and ingredients for gluten-free pancakes, a wonderful preparation that you can enrich with red fruits, maple syrup or other ingredients, perfect to serve for breakfast or for a delicious snack .

If you want to make them in "mini" format, we recommend using two tablespoons of batter for each pancake.

Gluten-free pancakes
Gluten-free pancakes

Preparing pancakes with the gluten-free recipe

1. Break the egg and start mixing with the help of a whisk, then add the sugar.

Add milk to the egg

2. Add the milk gradually to obtain a homogeneous, lump-free batter.

Mix gluten-free pancake batter

3. Sift the flour, baking powder and salt and add to the rest of the dough, being careful not to create lumps.

Cook gluten-free pancakes

4. At this point you are ready to cook your pancakes: heat a non-stick pan well – if necessary grease it with a few flakes of butter – then pour a ladle of batter onto the bottom. Brown on both sides and continue in this way until you run out of batter.
5. Serve warm gluten-free rice flour pancakes, topped with red berries, maple syrup or other wonderful ingredients . Enjoy your meal!

If you don't have any allergies or intolerances you can also try the pancakes in a bottle recipe.

Read also
How to make pancakes: the original recipe and all the variations


We recommend consuming the pancakes immediately after preparation : this way they will be super tasty. Alternatively, you can store them for 1/2 days in the fridge, well covered with cling film so that they do not become hard and dry .

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