Gluten Free Pancakes – American Style

Here are some big fat fluffy pancakes just like those you would find in any typical American dinner. These Gluten Free Pancakes – American Style are our alternative version using the healthy Eclipse Gluten Free All Purpose Flour. I mostly make the thin English style pancakes, but now and again I am in the mood for a pancake that really soaks up some rich maple syrup and fried banana.

Prep Time

10 mins + 30 mins

Cook Time

10 mins





Print Recipe


  • 250  g Flour, All Purpose Gluten-free
  • 1  pinch Salt, Fine Pink Himalayan
  • 2  tbsp Rapadura Sugar
  • 2  tsp Baking Powder
  • 2  whole Egg
  • 2  cup Soy Milk
  • 1  tbsp Macadamia Oil, Cold Pressed

How to prepare

  1. Add all the dry ingredients to a bowl or blender and whisk together. In a separate bowl whisk together the eggs and milk. Add the  milk mixture to the dry ingredients and beat for about a minute or until the batter is smooth and creamy. Cover the bowl and rest in the refrigerator for 1 hour. Even overnight is ok.

  2. Heat a heavy frying pan to a medium heat. Add 1 teaspoon of the oil and spread over the base of the pan.

  3. For a medium size pancake, add 1/3 cup of the mixture to the pan and allow it to spread under its own weight (without tipping the pan). Cook for about 1 minute, until holes form in the surface and the base is golden brown. Flip and cook a further minute on the other side. Remove from the pan and set aside. Repeat until all the pancakes are cooked. Makes 12 pancakes. All a little more oil betweem batches if and when needed.

  4. SERVING SUGGESTION: Serve simply with lemon and a sprinkle of rapadura or fry some banana and serve with the banana and a drizzle of maple syrup.

Serve with Love

Health Attributes

  • Gluten Free
  • Vegetarian
  • Dairy Free
  • Nut Free

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