Dairy & Gluten Free Pancakes


  • 1/2 cup rice flour
  • 1 1/2 cups hazelnut or almond meal
  • Pinch of salt
  • 1 1/2 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.

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