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Chef Gearoid Lynch’s Gluten Free Pancake Recipe

Posted Mar 03, 2017

Chef Gearoid Lynch has shared his delicious gluten free pancake recipe with us. The batter only takes a few minutes to prepare and the advantage of the gluten free batter means it doesn’t need much time to rest before cooking.

Ingredients you’ll need:

  • 250g gluten-free plain white flour blend
  • 25g caster sugar
  • ¼ tsp salt
  • 3 eggs
  • 500ml milk
  • 100ml water
  • 50g butter (melted)

To Serve:

  • 2 tsp caster sugar
  • 1 lemon, cut in half
  • Maple syrup


Sieve the flour, sugar and salt into a large bowl. Make a well in the centre and add the eggs, then pour in the milk and water. Mix with a hand-held mixer, whisk or in a good processor until a smooth batter is achieved with no lumps. Add 1 dessert spoon of the melted butter to the batter and mix it through fully.

Heat a pan suitable for pancake/crepes or a simple non stick pan over a medium heat. Add a drizzle of the melted butter to the pan, then add a small amount of batter – you just want a thin layer covering the base of the pan. Cook the pancakes on each side until they are light to golden in colour. A spatula is handy for turning the pancake mix.

Once cooked, turn out onto a warm plate. Repeat the process for the remaining pancakes adding a drizzle of melted butter to the pan each time.

To serve, the options are endless. Try a sprinkle of a little caster sugar and a squeeze of lemon, or alternatively drizzle with a little maple syrup. Enjoy!

Visit our cooking page for more information on how to use gas appliances for cooking.