I’m posting my perfect pancake recipe.  These pancakes are gluten free, wheat free, dairy free and nut free.  I’ve included a substitution for those intolerant to soya.


85g gluten free plain flour (I used Doves Farm)

15g soya flour

4 tablespoons soft brown sugar

1 tablespoon corn flour

1 teaspoon xantham gum

1/2 a tablespoon baking powder

a pinch of salt

250ml soya milk (I used Alpro as it’s slightly flavoured).  If using a supermarket brand soya, try adding a 1/2 teaspoon vanilla extract for flavour.

1 tablespoon sunflower oil (or any mild olive oil)


Sift dry ingredients in a bowl and mix.

Whisk an egg in a bowl, then add the milk and whisk well

Add dry ingredients into wet mixture, a third at a time mixing until just combined (Do not over mix).

Add the oil and mix.

Cover mixture with cling film and leave to set for 5 to 10 minutes.

Heat a non-stick frying pan on a low heat.  Pour about half a ladle of batter in the center of the pan.  You can tilt the pan slightly sideways and around to allow batter to spread.  Once air bubbles appear on surface of batter it’s time to turn over. Leave for about 1 minute until brown, then remove from the heat.

Once your pancakes are cooked, pour gold syrup or maple syrup over.  I used gold syrup and it  worked a treat

P.S.  It’s advisable to cook one pancake at a time placing in the center of the frying pan.


If you have a soya intolerance you can try replacing:

15g soya flour (with 15g rice flour)

250ml Alpro soya milk (with 250ml Alpro rice milk).

Do give this recipe a try and leave your comments.