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Gluten free mini pancakes

By Sophie E on 8th Feb, 2016

Gluten free mini pancakes


  1. Mix the flour, cornflour, baking powder and a pinch of salt in a bowl. Make a hole in the middle.
  2. Crack the egg in the middle of the hole and pour in with the milk.
  3. Whisk the mix 'til smooth.
  4. Heat a really good non stick frying pan on a high heat. Brush some rapeseed oil on the inside of the pan to coat it. 
  5. When the pan is smoking, drop teaspoon-sized measures of the mixture into the pan, trying to make them circular. You can shape them a bit with the teaspoon. Make as many as you can in one pan without them touching.
  6. Depending how hot your pan is, the pancakes should need turning in about 2 minutes. They should be light brown in colour, not burnt!
  7. Cook for another 1-2 minutes on the other side and remove from pan and either keep warm or cool in fridge.
  8. Repeat until you have used all the mixture.
  9. Serve the pancakes warm or cold as canapés, starter or dessert. 

Recipe Notes

  • The pancakes make great canapés or an easy starter (with bigger pancakes)  - serve with smoked salmon, mackerel or trout with a dollop of the créme fraiche mixed with horseradish, mustard and lemon juice.
  • For dessert or a children's treat, serve with melted chocolate, bananas and cream, jam or good old lemon juice and sugar.
paleo  / gluten free  / dessert  / canape
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