Gluten-free one-cup pancakes


Gluten-free one-cup pancakes

Serves Serves 4
Time Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 285 14%
  • Fat 5.1g 7%
  • Saturates 1.7g 9%
  • Sugars 3.6g 4%
  • Salt 0.7g 12%
  • Protein 7.8g 16%
  • Carbs 52.3g 20%
  • Fibre 0.8g -
Of an adult's reference intake
Tap For Method


  • 1 large free-range egg
  • 1 heaped cup of gluten-free self-raising flour , (250g)
  • 1 cup of milk , (300ml)
  • olive oil
Tap For Method

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Tap For Ingredients


  1. Crack 1 large egg into a large mixing bowl then add 1 heaped cup of gluten-free self-raising flour (250g), 1 cup of milk (300ml) and a tiny pinch of sea salt.
  2. Whisk everything together until you have a lovely smooth batter.
  3. Drizzle ½ a tablespoon of olive oil into a large non-stick frying pan over a medium heat, carefully tilting the pan to spread the oil out evenly.
  4. Add a few ladles of batter to the pan, leaving space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to work in batches.
  5. Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.
  6. When the pancakes are golden on both sides, remove to a plate. Repeat with the remaining batter, adding a little more olive oil to the pan between batches, if needed.
  7. Serve the pancakes while they’re still hot, with your favourite toppings.


Top with a little yoghurt, compote, almonds, pistachios and a drizzle of honey, or simply serve with fresh berries and yoghurt.