Gluten free pancakes

for 12 - 14 pax


  • 100g gluten-free NeoFoods flour (all purpose or brown flour mix)
  • 12teaspoons baking powder
  • 12teaspoon Himalayan pink salt Cape Herb and Spice
  • 1 teaspoon brown sugar, honey or agave syrup
  • 160 ml milk of your choice or The Bridge Bio Drink
  • eggs
  • 2 tablespoons of olive oil


Combine all dry ingredients in a bowl.

In a separate bowl, whisk together milk, eggs, and cooking oil.

Add milk mixture to the dry ingredients, and whisk until well blended.

Let stand for about 10 minutes.

Preheat ungreased, non-stick frying pan to medium heat.

Pour batter by spoonfuls onto the hot pan.

Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open.