Gluten-free buttermilk pancakes

  • 4
  • A little work

A stack of pancakes served with fresh fruit is hard to beat for a special family breakfast

  • 85g (3oz) rice flour
  • 1 tsp xanthan gum
  • 1 tbsp caster sugar
  • 11⁄2 tsp gluten-free baking powder
  • pinch of salt
  • 150ml (5fl oz) buttermilk
  • 4 tbsp milk
  • 2 large eggs, separated
  • a few drops of vanilla extract
  • vegetable oil, for frying
  • fresh berries, to serve
  • maple syrup (optional), to serve


  • Step 1

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

  • Step 2

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

  • 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 (31⁄4in) wide.

  • Step 5

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

  • Step 6

    Once cooked, wrap the pancakes 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 if preferred a light drizzle of maple syrup

  • Cooking the pancakes slowly on a low heat ensures that they cook in the middle.

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Recipe from The Gluten-Free Cookbook, published by DK, £12.99,