Quick and Easy Pancakes

The quick pancakes will be everyones favourites! Top them with berries, apples, freshly squeezed lemon juice or just a drizzle of maple syrup.


*To make these egg free you can use egg replacer, or chia eggs (1 Tbsp chia seeds + 3 Tbsp water), or just add a little extra milk.

* For nut free, use olive oil, coconut oil and coconut milk instead of rice almond milk.


  1. 220g plain gluten free flour
  2. 2 tsp baking powder
  3. 1/4 tsp fine sea salt
  4. 300g rice-almond milk or coconut milk (or alter amount depending on preferred thickness)
  5. 30g macadamia oil
  6. 1 tsp vanilla extract
  7. 1 egg (optional - see notes)
  8. coconut oil for cooking pancakes


  1. Place dry ingredients into mixing bowl and blend until combined
  2. Add remaining ingredients (except oil for cooking) and blend 10 secs.
  3. Heat a heavy based frying pan over medium-high heat and add 1-2 Tbsp coconut oil. Once it melts, pour in 10cm circles of pancake batter, and turn heat down slightly to make sure the pancakes don't burn.
  4. Cook until bubbles are forming and popping in the batter, and edges are becoming crisp. Turn over and cook until lightly browned.
  5. Remove pancakes to a plate, add another 1-2 Tbsp coconut oil, and continue cooking pancakes until batter is finished.
  6. Leftover pancakes can be stored in an airtight container for up to 2 days and served with jam as pikelet, or reheated under the grill.

This recipe has been kindly shared by Quirky Cooking from:

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