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These divine gluten-free golden pancakes are quick and simple to make and a real hit all round. They are are even tastier and lighter than with a standard pancake recipe and fairly low GI due to the coconut flour and yoghurt. Add a teaspoon of raw cacao for super chocolaty pancakes.

Makes about 20


  • 40 grams coconut flour
  • 150 grams brown rice flour
  • 1 lightly rounded teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon bread soda
  • 1/8- ¼ teaspoon cardamon
  • 1/8 teaspoon cinnamon
  • 5 grams (1 full tsp) coconut sugar or xylitol
  • 2 large eggs
  • Zest of ½ orange
  • Juice of 1 orange
  • 200 grams coconut milk
  • 250 grams soya yoghurt
  • 120 ml soya milk
  • Coconut oil to cook
  • Gluten Free
  • Dairy Free
  • Diabetic friendly
  • Low GI
  • Vegetarian
  • Child friendly
  • Easy


  1. Sieve all dry ingredients into a bowl.
  2. Whisk eggs, orange zest plus juice, coconut milk, soya yoghurt and soya milk together in another bowl.(line removed here) Stir in the dry ingredients and mix to a smooth, thick and creamy batter.
  3. Heat a pan over medium heat, add a little coconut oil, then spoon mixture onto pan. Allow bubbles to appear before turning over. Cook for one more minute then serve with your favourite topping.

Maggie's Tips

  • I am sure we have all experienced the first pancake looking a mess. This is usually because the pan was not hot enough. Also, you need very little oil or butter on the pan – it should be only very lightly coated, but might need to be oiled once more during the process.
  • Allow the batter to sit for at least 15 minutes. You may need a small splash of liquid to thin the mixture slightly. Make and cook pancakes in one large batch and freeze in little ziplock bags. Reheat in toaster.