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Rolled gluten free lemon and honey pancakes
Gluten free traditional lemon pancakes

2 Large eggs

1/2 drinking type coconut milk or other milk of choice

1/2 cup rice flour

1/3 cup tapioca flour

a good pinch of unrefined salt

a good pinch of unrefined caster sugar

1 lemon, juiced

Honey to drizzle

Clarified butter or coconut oil to fry the pancakes

Non stick pan

Mix all dry ingredients together and stir.

Mix eggs with milk and whisk lightly to break up.

Add the liquid ingredients gradually to the dry ingredients and mix inthe flour to combine both without making lumps in the mix. Once nice and smooth cover and let sit for 30 minutes or over night.

Heat a non stick pan 6-8 inch in diameter than add some butter or oil of your choice. For flavour you will let the butter slightly brown (not burned) than add in a ladle of the mix, swirl the pan round to coat the base. Once the top seems slightly set and you see some colour on the edges of the pancake you can flip it over and cook on the other side. It wont need much cooking on the second side about 20 seconds is more than adequate usually. Tip the pancake in to a clean plate and cook the rest of the mix. Keep piling the pancakes on top of each other till all the mix is cooked.

Pouring pancake batter into hot pan
Pour pancake batter into hot pan

Flip the pancake over when set
Gluten free pancake

Once all pancakes are cooked drizzle each pancake with little honey and pour over some fresh lemon juice. Mix will make about 8 pancakes depending on the size of your pan.

Fresh lemons for juicing
Lemon halves and knife

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