Anyone that knows that knows me also knows that breakfast (American breakfast) is one of my favorite meals. Eggs, bacon, pancakes, waffles, home fries, coffee, orange juice, and more. I love it all. Cooking is not something I normally talk about. However, for various reasons, I have needed to learn more about gluten free cooking and I have finally found/create a recipe for gluten free pancakes. I am tired of recreating it and looking up various conversions, so I writing it down here.


This recipe is small modification of a recipe from Schar. The main change is that the original recipe used 2 eggs, but one day I was missing an egg and had to create a replacement.


  • 250 g Schar Universal Gluten Free Flour

  • 1 pinch salt

  • 2 tbsp sugar

  • 2 g baking powder

  • 250 ml oat milk

  • 1 egg

  • 1 “replacement egg”

Replacemet Egg

  • 1.5 tbsp veg oil
  • 1.5 tbsp water
  • 4.5 g baking power


  1. Mix the dry ingredients

  2. Add the wet ingredients and mix until mostly smooth. It should have a liquid but somewhat thick consistency.

  3. Let the mix rest for ~30 minutes.

    • I usually remove the syrup from the fridge at this time.
  4. Warm a pan to medium heat

    • I also start the oven on a cool temperature like 50 C, while I am cooking I put the pancakes in the over to stay warm.
  5. Use a large spoon to scoop the batter and make a dozen or more pancakes.

    • Use a little butter in the pan.