I haven’t made pancakes for a while now. I don’t know what was so special about this morning. Perhaps it was the fact that this week had been gruelling; I probably needed to draw a line under it by acknowledging the difference between gobbled bowls of porridge or granola and a leisurely weekend feast. Whatever it was I set about making these with gusto (and my 3 year old).

This is my go-to fluffy pancake recipe. It’s adapted from Nigella and I like her recipe because it doesn’t call for beaten egg whites (WHO HAS TIME TO BEAT EGG WHITES TO A STIFF PEAK IN THE MORNING???) but it still works a treat. The resulting pancakes don’t hang around long. We eat as we go.


225g gluten free plain flour (I used Dove’s Farm)

2 eggs

150ml organic bio yogurt

150ml rice milk

3 tbsp sunflower oil

1 tbsp baking powder

1tbsp brown sugar (I used rapadura sugar that I bought yesterday)


  1. Sift the flour and baking powder into a bowl – add the sugar
  2. Whisk the eggs, milk, oil and yogurt together
  3. Add the wet ingredients to dry and pour into a jug
  4. Heat a pan or griddle and coat with a little sunflower oil – pour in your mix. They’re ready to turn once there are plenty of bubbles in view.
  5. Serve with maple syrup or fruit compote.