Using buttermilk adds a deliciously tangy flavour and a lovely lightness to the pancakes – but you can substitute with whole milk if you like.


  • 85g rice flour
  • 1 tsp xanthan gum
  • 1 tbsp caster sugar
  • 1 ½ tsp gluten-free baking powder
  • a pinch of salt
  • 150ml buttermilk
  • 4 tbsp milk
  • 2 eggs, separated
  • a few drops of vanilla extract
  • vegetable oil, for frying
  • berries, to serve
  • maple syrup, to serve


  • STEP 1

    Sift the rice flour, xanthan gum, sugar, baking powder and salt together into a bowl. Add the buttermilk, milk, egg yolks and vanilla. Beat well.

  • STEP 2

    In a clean bowl, whisk the egg whites with an electric whisk until they are stiff. Stir a spoonful of egg white into the batter mix to loosen it, then gently fold in the remainder of the egg white.

  • STEP 3

    Heat a large, heavy frying pan over a medium-high heat, add a few drops of oil, and wipe it around the pan with a piece of kitchen paper.

  • STEP 4

    Drop 4 separate heaped dessertspoons of batter into the hot pan to make 4 pancakes, leaving plenty of space between them. They should spread to be about 8cm in diameter.

  • STEP 5

    Cook the pancakes over a low heat for 2 to 3 minutes until the base is golden, then flip them over and cook for a further 2 minutes.

  • STEP 6

    Once cooked, transfer the pancakes to a place and wrap in a clean tea towel to keep them warm.

  • STEP 7

    Repeat to make 8 pancakes in total. Serve warm, with a handful of fresh berries scattered on top and a light drizzle of maple syrup.