Gluten-free Pancakes I

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Gluten-free Pancakes I
Pancakes, "Smart Coffee", Kyōto.jpg


Gluten-Free Pancakes [1] [2] [3] [4] make for a wonderful breakfast or dessert if you add jam or fruits on top.


  • 4 oz chick pea (gram) flour
  • salt
  • 7fl oz water
  • juice of 2 lemons
  • 2 oz granulated sugar
  • 1 tbsp sunflower oil


  1. Completely combine flour, salt and water using blender/processor.
  2. Leave to settle for ~13 min.
  3. Warm oil on a pan.
  4. Cook a ladleful of the mixture, turn only once.
  5. Garnish with sugar and lemon juice, then serve. Can also be frozen, recommended to stack with plastic between each pancake.


  1. Mallorca, Jacqueline (2007). The Wheat-Free Cook. HarperCollins Publishers. pp. 146. ISBN 978-0-06-111988-0. 
  2. Butt, Washburn, Heather, Donna (2005). The Best Gluten-Free Family Cookbook. Robert Rose Inc.. pp. 31. ISBN 0-7788-0111-X. 
  3. Berriedale-Johnson, Michelle (1998). The Everyday Wheat-Free & Gluten-Free Cookbook. Key Porter Books Limited. pp. 147. ISBN 1-55263-131-1. 
  4. Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 106. ISBN 0-8050-1210-9.