Gluten free Pancakes 🥞

Nothing best than Pancakes on a weekend brunch! Especially gluten free ones if you’re allergic like me to wheat or intolerant to gluten. I’ve adapted my classic recipe with gluten free flour and it’s delicious. If you don’t have any issue with gluten and wheat, use the same quantities with plain flour.

There’s a magic ingredient in the batter which all american use and makes the pancakes super moist and light: BUTTERMILK.

I discovered pancakes when I spent a year in New York to study my communication bachelor. I remember Sunday brunches eating a tower of pancakes with maple syrup and crispy bacon. Back in France, when we were kids, it was all about crepes, we never heard anything about pancakes…

Now that I have come up with this recipe, I make it a few times a week. For a quick lunch or for dessert, the combinations are endless… and it only takes 5 minutes to make.

It will be the perfect recipe for when we’re allowed to have friends at home again.

Here are a few combinations I love:

  • – Smoked salmon, creme fraiche, dill and lemon
  • – Grated cheese (added directly in the batter) and ham
  • – Avocado and cream cheese
  • – Tomatoes, burrata and basil
  • – Maple syrup and streaky bacon
  • – Salmon roes, salted butter and shiso leaves


  • – Nutella, bananas and chopped hazelnuts
  • – Salted butter and Nesquik (the BEST thing on hearth, trust me)
  • – Sugar and lemon
  • – Blueberries, honey and cream cheese
  • Let me know in the comment what’s your favourite pancake combination, I’d love to hear and try them.

La Frenchette’s TIPS

  • Do not forget the buttermilk
  • If you don’t have milk, you can use any plant based milk
  • If you don’t have self rising flour, add an extra 1/2 tsp of baking powder
  • Use the same quantity of flour if you’re not using gluten free
  • You can replace eggs with aquafaba. I can’t eat egg whites, so I use egg yolk + aquafaba
  • Use a good quality pan to cook your pancakes, it changes everything. I recommand the De Buyer blinis pan

Healthy Green Pesto Pasta

packed with leafy greens
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course, Salad, Snack
Servings: 2 servings
Author: Hortense Vène


  • Blender


  • spelt pasta
  • 1 handfull fresh spinach
  • 1 bunch fresh herbs with stems (I used basil & parsley)
  • 1/2 bunch fresh sage (remove stems)
  • 1/2 avocado
  • 50 g parmesan
  • 1/2 cup walnuts
  • 2 tbsp pasta water
  • coconut milk
  • drizzle olive oil
  • salt & pepper


  • Cook your pasta and keep some water for the pesto sauce
  • In the bowl of a blender, add all ingredients + 2 tbsp of pasta water
  • Blitz while adding coconut milk until you reach a thick but smooth consistency
  • Add drizzle of olive oil and salt and peper at the end to season
  • Mix the sauce in the pasta until all nicely coated, decorate with leaves of herbs, some grated parmesan and a drizzle of olive oil

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