Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as 🥞Pancakes (sans gluten)

🥞Gluten-Free Pancakes

Name: 🥞Gluten-Free Pancakes
Total time: 600 s
Yield: Makes 6 pancakes
Cuisine: American
Ingredients: 2/3 cup semi-whole grain rice flour (about 80 grams); 3 tablespoons chestnut flour (about 20 grams); 1 egg; 2/3 cup soy milk or low-fat milk (about 5 fl oz / 150 ml); 1 teaspoon baking powder (about 5 grams); To taste: spices of your choice (curry, cumin, za'atar); To taste: flaky sea salt and pepper; To taste: vanilla sugar; To taste: flavoring (vanilla, lemon, caramel, orange blossom)

Zest' de Flow @zestdeflow

Toulouse

Pancakes for breakfast that you can customize however you like—make them sweet or savory.

Zest' de Flow @zestdeflow

Toulouse

Pancakes for breakfast that you can customize however you like—make them sweet or savory.

Saved

Ingredients

10 minutes

Makes 6 pancakes

Batter base:
2/3 cupsemi-whole grain rice flour (about 80 grams)
3 tablespoonschestnut flour (about 20 grams)
1egg
2/3 cupsoy milk or low-fat milk (about 5 fl oz / 150 ml)
1 teaspoonbaking powder (about 5 grams)
Toppings to add for a savory batter:
To taste: spices of your choice (curry, cumin, za'atar)
To taste: flaky sea salt and pepper
Toppings to add for a sweet batter:
To taste: vanilla sugar
To taste: flavoring (vanilla, lemon, caramel, orange blossom)

Saved

Steps

10 minutes

1

In a mixing bowl, whisk together the milk and egg. Add the remaining ingredients and your choice of sweet or savory toppings. Whisk well. Let the batter rest for 30 minutes.
2

Heat a well-oiled pancake pan or skillet. Pour in the batter and cook until the tops of the pancakes are almost dry, then flip and cook the other side. Cook over medium heat to avoid burning the pancakes.
3

Serve warm with maple syrup, granola, jam, chocolate spread, fruit, a fried egg, cheese, or any toppings you like. Perfect for breakfast.

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Cooksnaps

Saved

Zest' de Flow @zestdeflow

Published in the US on April 16, 2026 14:02

Toulouse

👩‍🍳 Je suis Cheffe, formatrice et chroniqueuse culinaire en cuisine végétarienne, antigaspi et cuisine sans allergène. Je travaille dans le secteur de l'hôtellerie restauration depuis 1996. La cuisine, c'est pour moi, un métier passion.🤓 Ma philosophie est celle d'Hippocrate : ''Que ton alimentation soit ta première médecine''.Tu trouveras sur mon compte des recettes veggies simples, gourmandes, ludiques et sans chichi avec en plus mes conseils et astuces de cheffe.Tu trouveras également des recettes adaptées à des pathologies alimentaires : sans gluten, sans lactose, sans oeuf.👩‍🍳 Suis mes aventures culinaires sur Facebook, Pinterest, Linkedln et Instagram @zestdeflow.

Keywords

Pancake Lemon Soy Milk Chestnut Whole Grain Pepper Rice Egg Zaatar Orange

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