By Chelsea Sugar
Page views: 476014Serve these delicious fluffy gluten free pancakes with syrup - yum!
85 reviews
1 cup Edmonds Plain Gluten Free Flour (140g)
2 tsp Edmonds Baking Powder
1/2 tsp salt
2 Tbsp Chelsea White Sugar
1 cup almond milk (or Meadow Fresh Original Milk) (250ml)
2 tsp coconut oil (or butter), melted and cooled slightly
1 large egg
To Serve
Chelsea Maple / Honey Maple Flavoured Syrup
Fresh fruit
Sift the flour, baking powder and salt into a large bowl. Add the Chelsea White Sugar and whisk to combine.
In a separate smaller bowl, add the milk, coconut oil and egg. Whisk until well combined.
Add the wet ingredients to the dry ingredients and whisk until smooth.
Heat a large non-stick pan over medium heat. For each pancake, spoon two tablespoons of the pancake mixture into the pan. Cook for 1-2 minutes each side, until golden brown.
Serve with Chelsea Maple or Honey Maple Flavoured Syrup and fresh fruit.
Wow - the best pancakes ever. I left the sugar off and it was still great. I had one with cheese, salami and gherkins, then a couple with sugar free maple Surup. Absolutely delicious.
Perfect as instructed. Fluffy, light and yum. First try and My GF wife loved them as a little surprise birthday breakfast. Kids and I loved them too. We all like our pancakes with sugar and lemon.
I measured exactly but it was too runny, added more flour and they were perfect. With the coconut oil no butter needed in pan. My grand children loved them, they dont taste GF, delicious
Really yum! I used soy milk and countdown gf flour and it was delish! I had to double it for a family of 5 tho... the batter was a little bit lumpy but it cooked fine. Thanks!
Delicious. The best pancakes, so light and fluffy. I will definitely be cooking these again especially because I’ll on a gluten free diet. I used lactose free milk too. Thank you for this delicious recipe.
Best gluten free pancakes I've tasted, much better than any of the, often expensive, 'kits' that I've tried, so fluffy. Didn't put in the sugar, they were sweet enough with maple syrup.
So fluffy and delicious, you couldn't even tell they were GF. Loved by everyone in the family!
Good recipe but "serves 4" means serves four people not serves four *pancakes*. Should say serves 1!
Better then normal pancakes, I just throw everything in the bowl together and mix, it works fine and saves dishes
My daughter is gluten intolerant and everyone else in the house likes them. I used normal butter instead of coconut oil and normal cow milk. I sometimes add a can of crushed pineapple or white chocolate buttons.
I have never been able to find a recipe for GF pancakes that compares to the real thing until now!
I substituted the sugar for a sugar replacement and it was perfect! Topped with strawberries and maple syrup, this Sunday breakfast is definitely one I’ll make again!
I had to substitute some of the ingredients I didn’t have. Used Edmonds GF Self raising flour and omitted the BP. Used lactose free lite milk and replaced the oil with melted butter. They turned out really nice despite all of the tweeks. I will definitely make them again
These are the best pancakes ever. So so fluffy and easy. I used regular milk and butter and they were so so good. Deffo recommended. Preferred them to regular gluten pancakes!
I didn’t mind these pancakes but they were hard to spread. One of the kids refused to eat them though as he could smell and taste the coconut oil
Nice and easy and tasty. I used cultured butter milk and no sugar. Using berries with maple syrup as a topping. Will definitely cook again
The recipe doesn't state to use plain flour or self raising flour so I used plain flour as we were adding the baking powder. They turned out flat not fluffy.
CHELSEA SUGAR: Hi there, we have updated the recipe to state plain gluten-free flour. Sorry to hear these didn't turn out fluffy for you!
I just made these and I actually forgot to put the coconut oil in and they turned out.... AMAZING !!! They were sooooo fluffy and delicious, will 100% be using this recipe again :)
Wow! Awesome pancakes. I made these for Mothers Day in covid19 lockdown. I used Edmonds Gluten Free Flour. I used soy milk but will try Almond next time for flavour. I probably wouldn't use Cows Milk as that will make the mixture runny (almond and soy are thicker). I used canola oil instead of coconut oil, but will try coconut oil next time for flavour. It's a shame some other people had trouble with this recipe because these pancakes were easy to make, easy to cook, light and fluffy and really yummy.
Best tasting gluten free pancakes I have ever made. They were light and fluffy. Would definitely make these again!
Great recipe. I tweaked it a bit by leaving the salt out and using salted butter instead of the coconut oil (I love coconut oil but my Hubby does not). No hardship for me because I cook my meals with it all the time. But pancakes are for both of us so it has to be to his liking. The GF is for my benefit. He didn't notice the difference. I'll be making these in future !!!
We love these in our house and make them in preference to other standard pancakes. They always turn out light and fluffy. As mentioned in another review, we did find that the brand of GF flour used makes a difference to how these turn out/taste. Our best result was using Edmonds GF flour. The only suggestion I'd make is to have the egg at room temperature and slightly warm the milk (if using straight from the fridge) so that the coconut oil mixes well.
I have tried so many recipes that my daughter wouldn’t eat as they just tasted like GF pancakes but you can’t even tell these are GF. This recipe is now a staple in my house. For those who didn’t have success I do think it depends which brand flour you use so please give it a go with some different brands. I use the Orgran brand. I also have used SR as I didn’t have plain and vegetable oil as my daughter hates coconut. Yummy. I’m about to tweak it to try in my new waffle maker.
Very surprised at just how good this recipe was. I'd make three tweaks next time - 1) go lighter on the salt, 2) use 3/4 cup of milk (I actually did this time and they were perfect consistency) and 3) find a substitute for the coconut oil (made them just a touch too coconutty for my taste) or just leave it out? Other than that, they were quite delicious, the kids didn't even notice the difference. If anything, I think they are more than usual! What a hit! =)
Best pancakes for everyone, great that it uses GF flour, coconut if dairy intolerant but i have used both butter & coconut oil and they are fluffy and light.
Such a thick batter that it just wouldn't cook all the way through. I had to cut them down the middle to cook the inside of them.
Not good at all...
Used GF self raising flour but kept rest of recipe as is initially. Texture was too runny so I added a table spoon of coconut flour (almold, plain or SR may have been better choice) and extra baking powder, to overcome density of the coconut flour. Turned out nice consistency in batter and fluffier pancakes than many recipes. Could do with even more baking powder but need to be careful it doesn't overpower the taste.
The best pancakes ever. The batter made 8 and the coconut oil was really good in it. I made it for 3 people and we finished all of them!
I don’t know why, but I have been gluten free for over a year now and have not been able to find a pancake recipe that actually works. Until this life changing breakfast. It is now apart of my weekend routine and look forward to it.
Our family uses this recipe a lot, it's great, most people cannot tell me which set of pancakes is normal and which is gluten free if I put them side by side.
One of the best gluten and dairy free pancakes. My GFDF daughter had 4 pancakes!
Thank you for the great recipe, definitely a keeper.
Best GF pancakes i’ve ever had. Fluffy and flavorful, not too dense or crepe-like as with other GF pancake recipes. I used only half the sugar though and they still tasted great! Highly recommend
Only just editable with lots of topping. Made them once and didn't rate them and accidentally made them again forgetting it was no good, same outcome. Gluey inner consistency. This recipe needs a re-think Chelsea.
Great pancakes. I add a bit more sugar and keep mixing it to be the right consistency before cooking.
Best gluten free pancakes we’ve ever made! My kids loved them, they were a great consistency and tasted great. We used lactose free milk and regular oil. Will be a new favourite for sure!
Batter is too liquid so spreads too much in the pan. No depth to these pancakes and spongy consistency. Flavour definitely needs perking up too.
You people must be on drugs to have the gall to say that this recipe is good ! I have worked in a Laboratory for 40 yrs and all I have to say about this so called great recipe is its Disgusting to say the least! If I could give this garbage A 0 star rating I would.
Best pancakes I`ve every had, gluten or no gluten, the whole family loves them. I used `Doves Farm` gluten free flour
Quick and easy to make, lovely taste with the almond milk and coconut oil. My family are the greatest critics and they loved them! Definitely a winner for weekend morning breakfasts.
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