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Gluten free crêpe pancakes

This recipe is from nutritionist Naomi Devlin, who runs our Gluten Free and Advanced Gluten Free cookery days at River Cottage. These pancakes are soaked overnight with some yogurt in the mixture to make the flour more digestible and the pancakes silkier in texture. Gluten free pancakes are held together by the egg in the mixture, so they are a little more delicate than wheat based ones – don’t be disheartened if your first pancake isn’t perfect!


6-12 hours before you plan to make your pancakes whisk together milk, flour and yogurt. Cover and leave at room temperature for up to 24 hours.

When you are ready to make pancakes, whisk in salt and eggs – check that the mixture is not too thick and add a little more milk if it is – you’ll know after your first pancake either way!

Heat a heavy frying pan over a medium heat. Brush lightly with fat, or use a wad of kitchen paper to give you a nice thin coating.

Pour in some mixture and swirl it around the pan to give you a thin crêpe. If there are lots of bubbly holes, you have the pan a little too hot. When the underneath is golden brown, loosen gently with a palette knife and flip over to cook the other side briefly.

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  • 130g Sorghum, Teff, Millet, Brown Rice or Buckwheat flour (or a mixture of flours)
  • 300ml whole milk
  • 50ml (2 dessertspoons) live yoghurt
  • 2 large eggs
  • Large pinch sea salt
  • Fat to fry in – clarified butter, coconut oil or duck fat

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