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Thick & Fluffy Pancakes -  Jamie Oliver Style

By Teresa on 15 June 2007 | Viewed 188476 times


3 Large Eggs
1C White Rice Flour
1t - heaped Baking Powder
1/2C Milk
Pinch of Salt


First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter. Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavoring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply dowsed in maple syrup and even some butter or creme fraiche.

I have to say these pancakes are fantastic… Doing gluten free pancakes the conventional way always came out a little like fried bread…

Doing them like this makes them reaaally fluffy. Highly recommended to all!

Posted by Lucy  on  17/06/07  at  12:04 PM

We found them a little dry like sponge cake so used 3 quarters of a cup of rice milk and only half beat the egg whites. They came out great Thank you

Posted by Greg  on  02/03/08  at  02:05 AM

Thanks so much for this recipe. I used to love the Jamie Oliver pancakes before I was diagnosed as coeliac but wasn’t sure how to adapt it, I also used a little extra milk and they came out great!

Posted by sweet.songbirdy  on  01/06/08  at  07:32 AM

Thanks for the tip to use a little extra milk! They worked out well and tasted great with fresh fruit.

Posted by Jasmine  on  08/06/08  at  02:56 AM

We loved this receipe - we subsituted the rice flour for tapioca flour which is gluten free and used honey greek yoghurt instead of milk - they we fluffy light and delious!

Posted by Lisa  on  07/01/10  at  07:49 PM

These are the best homemade GF pancakes i’ve ever had! Beautifully light and fluffy, delicious with any toppings.They can get a little dry and best eaten straight out of the pan:-) Yummy!

Posted by Natalia  on  05/11/10  at  12:28 AM

What did I do wrong? 1st time I have used rice flour, the pancakes tasted kindy sandy texture.  And what sort of flavours do you sprinkle on?

Posted by Kim  on  05/01/11  at  08:56 PM

Does the person that posted this recipe know what a pancake is? These came out like fluffy little pikelets. A pancake is designed to take up the whole pan and is a runny mixture that spreads nicely. As a pikelet recipe, however they are a great flavour and will add sugar into them to convert them to a pikelet for next time

Posted by Kiri  on  03/06/11  at  09:47 PM

Stumbled across this recipe whilst looking for gluten free pancakes. Best recipe I have found yet. Folding the egg whites into the mix makes it less runny than normal but it is very easy to spread around the pan to make a pancake of whichever size you like. Very light, very fluffy. Used gluten and yeast free flour and soy milk. Love it!

Posted by Kirstyd  on  15/07/12  at  11:47 PM

Great with modifications! I added 1/4 cup of milk to the batter Because it seemed too thick otherwise and I also added 2 tablespoons of sugar. Definitely beat the egg whites because that helps make the pancakes nice and fluffy. I sprinkled cinnamon sugar while they were cooking. Oh, and be sure to add oil or butter to the griddle before you pour the batter down so that they kind of fry a little bit. Makes yummy little Gluten-free pancakes!

Posted by Abilene  on  11/01/13  at  04:06 PM

fluufy, light, easy, delicious! had to add a little more milk though smile

Posted by gracie  on  22/08/13  at  09:34 AM

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