Gluten-Free Pancakes

It’s pancake day :0)

Lots of people will tell you that you couldn’t possibly have pancakes when you’re on a diet but it really depends on the ingredients you use and the type of filling.

Here is a recipe from my ‘Real Food, Real Results – Winter Cookbook’ for drop pancakes, if you wanted to make them larger and thinner (like traditional pancakes) add a little more fluid, coconut or almond milk works really well.

These pancakes are a favourite with my clients and bootcamp members throughout the year as a quick breakfast or as snacks through out the day.


Preparation time:    5 minutes
Total time:          15 minutes
Serves:              2-3

2 organic free-range eggs
½ teaspoon gluten-free baking powder
1 teaspoon cinnamon (optional)
60ml water
Sprinkle of sea salt
180g rice flour
150ml pot plain, active-culture yoghurt (We use Yeo-Valley Organic Bio-Yoghurt)

Whisk all ingredients until there are no lumps.
Drop batter by spoon onto a lightly greased (butter) pan until 1 side bubbles.
Flip pancakes and cook until golden brown.
Prepare the night before, cover and chill overnight to save time in the morning.

Top with fresh fruit and berries, or mix in with the batter (goji berries are good mixed with the batter).
Makes enough for about 18 pancakes, I tend to cook the whole batch and use for snacks throughout the day.


Savoury Alternative Recipe
Leave the cinnamon out and add mixed herbs or your favourite herb combination in instead.
Thanks to Clair Atkinson for this suggestion.

Here’s a video to show you how to make them:

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