Anolon Academy

Dairy & Gluten Free Pancakes


  • ½ cup rice flour
  • 1 ½ cups hazelnut or almond meal
  • Pinch of salt
  • 1 ½ teaspoons of gluten free baking powder
  • 2 eggs, whisked slightly
  • 1 teaspoon vanilla extract
  • 2 tablespoons water (approx)
  • Pure Maple Syrup, sliced banana and blueberries for serving.


Place all the dry ingredients in a mixing bowl. Add the eggs and mix with a fork, add the vanilla extract and keep adding water until you get the consistency you want - not too much otherwise they end up quite runny and thin.  You want the mixture to be quite thick.

Heat non stick crepe pan on stove top.  Pour mix into pan and cook on medium heat for about 2 mins.  Flip and cook otherside.  Don’t overcook them or they will loose their fluffiness!

Then add any kind of topping you like - pure maple syrup, fruit, soy yoghurt, etc.