Five delicious pancake recipes with gluten-free options for Pancake Tuesday


It’s Pancake Tuesday on March 1st, which means we’re eating pancakes – and they’re so easy to make!

Pancake Tuesday, also known as Shrove Tuesday, is the day before the religious Ash Wednesday.

It is the last day before Lent, the traditional 40 days of abstinence before Easter practiced by Christians.

The custom was to empty the pantry of sugar, fat, and eggs to avoid temptation and reduce waste.

In Ireland and the UK, it has become a traditional custom to eat pancakes as a meal on Pancake Tuesday.

This year, instead of running to your local supermarket and buying ready-made pancakes, why not try making your own?

You can experiment with pancakes, adding your favorite toppings to make them sweet and delicious, and you’ll learn a new skill in the process.

We’ve got five recipes guaranteed to get your taste buds dancing and help you make delicious and easy-to-make pancakes, no matter your cooking skill level.

Gluten-free pancakes are so easy to make because they only have three main ingredients: gluten-free flour, egg, and milk.

Gluten free pancake recipe


100 g gluten-free flour

1 egg

250ml milk

Some sunflower oil for frying

Sugar and lemon juice or your favorite topping for serving


  • Place the flour in a bowl, make a well in the center and crack in the egg. Gradually add half of the milk, whisking constantly, until all of the flour is incorporated into the egg.
  • Add the remaining milk and beat until you get a smooth batter.
  • Heat some oil in a non-stick frying pan.
  • Pour in enough batter to cover the bottom of the pan. Bake for about 1 minute until the dough has set and is golden brown on the bottom.
  • Using a pallet knife, flip it over and fry the other side until just beginning to brown, 30-40 seconds.
  • Pancakes are most often served with sugar and lemon juice and are delicious.

Of course you can also use other toppings for your pancakes, syrups, nutella and fruit.

If you fancy a no-fuss pancake recipe, Irish author and home cook Rozanna Purcell developed and filmed a two-minute recipe using Flahavan’s oats.

Rozanna Purcell with Karl Henry, pictured at the launch of Flahavan’s Wellness Workshop in celebration of the Energy For Life in Just Two Minutes campaign.


50 g Flahavan’s oats

1 egg

1 ½ tbsp Greek yogurt plus more for serving

1 tsp honey or maple syrup

½ tsp gluten-free baking powder (regular also works)

1 scoop (30g) protein powder (optional)

coconut oil, for frying

1 cup of Greek yogurt

fresh berries


  • Blend all ingredients except the oil in a food processor until smooth.
  • Heat some coconut oil in a non-stick frying pan, then wipe off with kitchen paper.
  • Spoon batter into pan
  • Bake for 2 minutes or until bottom is golden brown and ready to flip.
  • Flip and bake for a further 1-2 minutes until golden brown. Repeat with the rest of the dough.
  • Serve warm with a dollop of Greek yogurt and fresh berries.

Irish celebrity chef Donal Skehan revealed his recipe for delicious gluten-free pancakes in his cookbook Fresh.

Mr Skehan says: “I’ve been making variations on these pancakes for years and the base batter can be customized by adding all sorts of ingredients like nuts, seeds, chocolate and berries. Store-bought oatmeal can be used here, but I usually make my own by grinding oatmeal in a food processor until fine.”

He recommends these ingredients and says it takes 30 minutes and makes 2.

Gluten free pancakes from Donal Skehan with blueberry, banana and honey

Chef Donal Skehan


120 g gluten-free oatmeal

1 tsp gluten free baking powder

1 tbsp chia seeds, flaxseeds or ground pumpkin seeds

Pinch of fine sea salt

100ml milk (soy, nut, milk)

2 large free range eggs, separated

150 grams of blueberries

1 tbsp coconut oil

1 large ripe banana, peeled and sliced

Honey, coconut yogurt and bee pollen to serve


You will need two large mixing bowls, a mixing pitcher, a whisk and a frying pan.

  • Place all dry ingredients in large mixing bowl, mix and then make a well in the centre.
  • Pour the milk into the jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until combined.
  • Beat the egg whites until they have soft peaks. Gently fold into the batter until everything is mixed. If you like, add a handful of blueberries to the batter and fold in.
  • For the pancakes, melt the coconut oil in a large skillet over medium-high heat and pour a small ladleful of the mixture into the hot pan.
  • Bake about 2-3 minutes on each side or until pancakes are golden brown.

Multi-Michelin-starred chef Gordon Ramsay even has his own ideal easy and quick gluten-free pancake recipe.

Gordon Ramsay Gluten Free Pancakes Recipe


250 g gluten-free flour

2 eggs

50g melted butter

150 grams of milk

1 teaspoon gluten free baking powder

maple syrup, for decoration


  • Separate the egg whites and beat until fluffy.
  • Mix all remaining ingredients together in a separate bowl.
  • Slowly fold in the egg white.
  • Pour the pancake batter into a buttered non-stick pan.
  • Cook over medium-high heat until small bubbles form on the mixture, or about 5-6 minutes.
  • Turn once and cook for another 2 minutes.

Historians say that the Romans made the first pancakes out of milk, flour, egg and spices in the 1st century.

They were then sold by vendors at the corners of the marketplaces – the first version of our modern crepe stand.

Instead of using maple syrup on them, they used honey to sweeten their pancakes.

Cookbook author and bakery owner Finn Ní Fhaolain has come up with a gluten-free recipe.

Buttermilk pancakes


1 cup GF self-raising flour

1/2 tsp baking powder

1 cup buttermilk – don’t forget to stir!

1 medium free range egg

2 tbsp butter

1 tsp cinnamon – optional

1 ripe banana or 1/2 cup blueberries (optional)


  • Place all ingredients in a large bowl or pitcher and puree. If you don’t use the banana, you can also just do that with a whisk or fork
  • Place a pan over medium-high heat and melt the butter once hot. Add the butter to the pancake and mix and stir. Make sure there is enough butter left over to evenly cover the pan.
  • They should take about 30 seconds on each side until golden brown, and you can keep a pancake plate warm in the oven while you use up all the batter.

These pancakes keep well and sometimes you can just pop them in the toaster the next day!

The topping options are endless, but before you get to that part, you need to master the art of the perfect recipe.


Comments are closed.