Flipping good gluten free pancakes

Whip up a batch of our delicious Scotch pancakes, then given them a fruity makeover. Great as a tea time treat, and for something different on Pancake Day.

Gluten free basic Scotch PancakesGluten-Free-Scotch-Pancakes

Makes 30
Time to make: 30 minutes

Ingredients taken from the

  • 200 g gluten-free flour (we used Doves Farm Gluten Free Flour)
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 250 ml buttermilk
  • 2 teaspoons of rice bran oil or cooking spray
  1. Sift flour into a medium mixing bowl. Add milk to mixture and stir until batter forms
  2. Brush or spray a medium heavy-based, non-stick frying pan with oil and set over a medium heat.
  3. Pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer.
  4. Cook for a few mins until golden brown on the bottom, or until small bubbles appear on the pancakes surface, then turn over and cook until golden on the the other side.
  5. Repeat until you have used all the mixture, stirring the mixture between pancakes and brushing the pan with more oil as necessary.


Nutritional info based on 3 pancakes per serving

Energy: 290kj/70cal; Protein: 2g; Carbs: 10g; Fat: 2g; Saturates: 0g; Fibre: 0.g; Sugar: 1g; Salt: 110g

Peach and Raspberry Pancakes

Makes: 30 pancakes
Time to make: 40 minutes

1 quantity of Basic Pancake mixture (see above)

125g diced peaches in natural juice, drained
1/2 cup frozen raspberries
dollop of low-fat fruit yoghurt (check your chosen brand is gluten free)

  1. Follow step 1 of the basic pancake recipe. Stir in peaches and raspberries into batter
  2. Follow step 2 of pancake recipe
  3. Top pancakes with extra berries and yoghurt, if using to serve.


Nutritional info based on 3 pancakes per serving

Energy: 310kj/74cal; Protein: 3g; Carbs: 10g; Fat: 2g; Saturates: 0g; Fibre: 1.g; Sugar: 2g; Salt: 120mg

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