Gluten-Free Pancake Recipe

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Gluten Free Pancake Recipe - Gluten-free Pancakes with Blueberry Compote
Gluten-Free Pancake Recipe


The perfect Gluten Free Pancake Recipe - Fluffy gluten, dairy and wheat-free pancakes with an easy blueberry compote

These flours and gluten-free baking powder are available in the  range. Ironically, buckwheat is not part of the wheat family so it can be tolerated by those on a wheat-free diet.

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  • 675g blueberries
  • 175ml maple syrup
  • Grated zest of ½ orange


  • 150g gluten-free rice flour
  • 130g gluten-free buckwheat flour
  • 80g caster sugar
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon ground cinnamon
  • 400ml almond milk, or rice milk
  • 50g soya margarine (e.g. Pure), melted
  • 1 large egg, beaten
  • 1 tablespoon sunflower oil



  1. For the compote, place 500g blueberries, the maple syrup and orange zest in a saucepan. Bring to the boil over a moderate heat then turn down the heat and simmer for 3-4 minutes until the blueberries are soft but not mushy. Take off the heat and cool for 10 minutes before stirring in the remaining 175g blueberries. Leave to cool. 
  2. For the pancakes, place both flours, caster sugar, baking powder and ground cinnamon in a mixing bowl. In a separate bowl or jug, mix together the almond or rice milk, melted margarine and egg. Pour the wet ingredients into the dry ingredients and whisk to a smooth batter.
  3. Heat the oven on its lowest setting. Heat a little of the oil in a large frying pan and pour in small ladlefuls of the batter, 3 to 4 at a time. Cook for 2-3 minutes until the surfaces of the pancakes are firming up, then flip over and cook for a further 2 minutes. Transfer to a serving dish and keep warm in the oven while you make the rest of the pancakes. You should make about 14-16. Serve with the blueberry compote.  
To drink: The intensely flavoured blueberry compote needs a sweet wine with good acidity. Try a late harvest Riesling or Muscat, or this rare California Black Muscat: Elysium 2013, £9.99 for 37.5cl, Majestic. Wine details correct at original magazine publication date.

From the April 2015 issue of House & Garden. Recipe by Caroline Barty; photograph by William Lingwood; food preparation and styling by Bridget Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon. 

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