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My Fave Gluten Free Pancakes

Author Izy


  • 2 eggs
  • 1/2 cup (125 ml) milk (any kind)
  • 1/4 cup (4 tbsp) ricotta
  • splash of vanilla
  • 1/2 cup (45 g) ground almonds
  • 1/4 cup (4 tbsp) buckwheat flour
  • 1/4 tsp ground cinnamon
  • pinch of ground ginger
  • 1 tsp baking powder , (gluten free if needed)


  • Combine the eggs, milk, ricotta and vanilla in a jug. Stir together with a fork or a whisk then add the almonds, flour, cinnamon, ginger and baking powder. Mix until well combined - if it's a bit lumpy that's fine.
  • Set the batter aside to rest for 10 minutes whilst you make the sauce (See below)
  • In a large frying pan, heat about 1/2 tsp of coconut or vegetable oil. Pour puddles of batter into the pan, about 1 tbsp worth, and cook over a medium-low heat. The pancake is ready to be flipped when the edges of the surface start to look opaque and bubbles form and burst. Using a metal spatual, flip and cook until golden brown on the other side then remove to a platter. Repeat with the rest of the better (I like to keep the cooked pancakes warm in the oven at 100 F/ 50 C as I cook the others).