These pancakes are perfect for a gluten-free diet or if you want to lose some weight. Bear in mind that this is a gluten-free recipe and we don’t use any raising agent, so the pancakes won’t rise at all. What you’ll put in the pan is what you’ll get out of it!

Ok, let’s do this!

What we need:

  • 100 g chickpea flour;
  • 1 egg;
  • 1 teaspoon olive oil;
  • 150 ml semi-skimmed milk;

We also need:

Olive oil to fry the pancakes and a pancake pan. I used a small pan and I got 9 small pancakes.

How to do it:

1. Add all the ingredients in a bowl and whisk.

2. Preheat the pancake pan over medium heat and lightly grease it with olive oil.

3. Add the mixture in the pan (how much you add it depends on the diameter of your pan) and level it (it should be runny enough to level it by just moving your pan).

4. Fry the pancake on each side over medium heat (1 minute on each side).

5. When ready, take it out on a paper towel to cool.


  • 400 ml fresh double cream;
  • 50 ml orange juice (squeeze half of an orange);
  • 50 g Manuka honey (heat the honey in a bain-marie to soften it, if necessary);
  • raspberries and orange for decoration.

Add double cream and orange juice in a bowl and whisk on high speed for about 1 minute, until medium to stiff peaks forms. Add it on each pancake and drip honey on top.

For children, the earthy taste of these pancakes can be a little too much and it can take time for them to get used to it. At our first attempt, our little girl ate one pancake just with honey on top, but our son enjoyed more of this recipe.

It’s worth to introduce chickpea flour in your diet as you benefit from more nutrients and fewer calories when compared to using wheat flour.

You can find here more information about chickpea and how to make chickpea flour at home.


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