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Gluten Free, Dairy Free, Corn Free Pancakes

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“I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes.”
6 pancakes

Ingredients Nutrition

  • 13 cup bob's redmill all purpose gluten-free flour (mostly garbanzo bean flour)
  • 13 cup brown rice flour
  • 13 cup coconut flour
  • 18 cup ground flax seeds
  • 14 teaspoon baking powder
  • 1 cup almond milk
  • 1 egg
  • 1 tablespoon sugar
  • 1 dash salt
  • additions include
  • berries (not dairy free) (optional) or chocolate chips (not dairy free) (optional)


  1. Mix the dry and wet ingredients separately.
  2. Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
  3. If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
  4. Heat your pan over medium heat and add butter.
  5. Pour out the size pancakes you want to make.
  6. When the pancake starts to be done around the edges and is bubbling on top flip over.
  7. Serve hot with butter and your favorite syrup.

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