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Eating veggie » Recipes » Gluten-Free American-Style Pancakes

Gluten-Free American-Style Pancakes

Prep time 10 mins, cook time 25 mins

Serves 4

Gluten-Free, Wheat-Free, Dairy-Free


If you’re looking for a gluten-free option that’s different for pancakes this Pancake Day, why not give our American-style ones a try? They’re thicker and spongier than everyday pancakes and have a caramelised pineapple centre that makes them look really special. Topped with a splash of delicious butterscotch sauce, they taste perfect!


For the pancakes

  • 175ml rice milk
  • 60g vegan margarine, melted
  • 2 large free-range eggs, whites and yolks separated
  • 200g self-raising gluten-free flour (we used Dove’s Farm)
  • 1 tbsp caster sugar
  • 1 tsp bicarbonate of soda
  • 1 x 435g can pineapple pieces, thinly sliced and juice reserved
  • 1 tbsp caster sugar, to caramelize the pineapple

For the butterscotch sauce

  • 150ml pineapple juice, from the can
  • 50g light soft brown sugar
  • 25g vegan margarine, cut into cubes
  • 2½ tbsp cornflour
  • 100ml vegan plant-based double cream (we used Elmlea Plant Cream)


  1. To make the pancakes: In a jug, add the rice milk, margarine and egg yolks. In a large mixing bowl, add the flour, sugar and bicarbonate of soda. In a second large bowl, add the egg whites.
  2. Whisk together the ingredients in the jug, then mix it into the flour mixture. Whisk the egg whites until fluffy, then gently fold them into the pancake batter with a spatula.
  3. Heat a medium non-stick frying pan over a low heat. Divide the pineapple pieces into 12 batches and sprinkle each with caster sugar. Put one batch into the pan, sugar side down. Let them caramelize for 30 seconds.
  4. Use a ladle to pour 1⁄12 of the pancake batter over the pineapple to create an even, round layer. Cook for 3 to 4 minutes, until the batter has stopped bubbling. Flip over the pancake with a spatula and cook the other side for another 2 to 3 minutes. Repeat the process with the rest of the batter to make 12 pancakes.
  5. To make the sauce: In a small saucepan, add the pineapple juice and sugar. Heat the juice over a medium-low heat, until the sugar has melted.
  6. Bring the pan to the boil. Add the margarine and whisk it in for 10 minutes over a medium-high heat, until the sauce turns a light caramel colour. Turn down the heat and sieve the cornflour into the sauce. Whisk in the cornflour and continue cooking for another 3 to 4 minutes, until thickened.
  7. Remove the pan from the hob. Whisk in the double cream, until smooth and glossy.
  8. Serve 3 pancakes per person, with a generous drizzle of butterscotch sauce.

Nutrition per serving

597 kcal
















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