Gluten and Dairy Free Breakfast Pancakes


80g Gluten Free Flour Co Plain White Flour Blend

25g quinoa flakes

1 tblsp ground linseeds

1½ tsp gluten free baking powder

2 eggs, at room temperature

165 ml dairy free milk

Pinch of salt

1 medium apple, or piece of sweet potato, grated 

1 tbsp oil and a little more for cooking

To serve:

Tub of Greek yoghurt

Fresh berries (eg strawberries and blueberries)

Runny honey

Griddle pan or large frying pan


In a mixing bowl, combine the flour with the quinoa flakes, linseeds, baking powder and salt.  Stir well to combine.

Beat the eggs with the milk.  Make a well in the centre and pour the egg/milk mixture into it.  Using a spatula or wooden spoon gradually draw the flour from the sides of the bowl into the liquid.  Stir vigorously until a thick batter is formed.

Add the grated apple and the oil.  Stir well to combine. 

Using the butter, lightly grease the griddle or frying pan and heat it.  When it is really hot, drop 3 or 4 tablespoons of mixture into the pan, keeping them separate. Cook for 2-3 minutes.  When bubbles appear on the surface of the pancakes, the pancakes are cooked underneath.  Turn them over and cook the other side.

Repeat until all the mixture is used up.  The pan may need a little more butter in for each batch.

Serve immediately with Greek yoghurt, berries and a little honey.

Download PDF of recipe here 

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