Gluten Free Pancakes

This gorgeous gluten free pancake recipe is perfect served with a drizzle of syrup and some fresh fruit.

Pancakes in pan

Makes 8-10 small pancakes

Suitable for gluten free


100g Polenta

55g Gluten free plain white flour

55g Cornflour

2 Eggs

200ml Milk

A pinch of salt

Small sprinkle of cinnamon

Some rapeseed oil for frying

Pancakes with syrup and strawberries on plate


Firstly, add the polenta, white flour, cornflour and salt into a large bowl and make a small well in the middle.

Add the eggs, milk and a small dash of cinnamon and whisk until a smooth batter is formed. You may need to add a drop more milk depending on consistency of the batter. (It should be quite thick so that the pancakes hold their shape in the pan!)

Heat some rapeseed oil in a pan until hot, and then slowly add the batter until a small, round pancake is formed.

You should see small bubbles on top when the first side is cooked, flip the pancake and cook on the second side until golden.

Repeat this method for the remaining pancakes and then serve immediately with your chosen toppings! We’ve opted for strawberries and maple syrup!

Like this? Why not try out Savoury American Style Pancakes recipe!

Pancakes and strawberries on green spot plate

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