Fluffy (Clean) American Pancakes

Fluffy (Clean) American Pancakes Gluten-free, refined sugar-free, dairy-free and absolutely unbelievable tasting pancakes.

I went through a gluten-free, dairy-free, refined sugar-free stage in my life. You might think it was rather boring and flavourless period of time for me.

Well, you’d be wrong!

With my serious love of food, it just meant I had to become a little experimental. After several (hundred) attempts I came up with this recipe about a year ago, and still to this day my family ask me to make them these pancakes over any others!


135g gluten-free flour

130ml rice milk (alt. almond milk)

1 tsp baking powder

.5 tsp salt

1 egg

2 handfuls of fresh blueberries (optional, alt. dark choc chips)

2 tbsp olive oil spread

2 tbsp agave nectar


Sift the flour, baking powder and salt

Whisk the milk and egg

Pour the milk and egg into the flour mixture

Whisk until smooth

Add the blueberries (or choc chips) – leave a few to put on top of your pancake stack

Heat a non-stick frying pan and add a small stick of the olive oil spread

Add a ladle of batter

As the pancake starts to rise and bubble on top, turn it over – leave until both sides are golden brown

Repeat until you have used up all the batter

Serve with agave nectar and blueberries on top

Makes six fluffy American blueberry pancakes.




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