Pancake Day: Intolerant London’s Gluten-Free Blueberry Pancakes


Shrove Tuesday is traditionally yet another celebration for those suffering from coeliac disease or a gluten intolerance. It doesn’t have to be anymore, with the range of ingredients available increasing by the day. This Pancake Day impress your gluten-intolerant friends, family and dogs with these terrific American-style gluten-free blueberry pancakes!


Easy and quick to make (I spent about 20 minutes on them in total), the ingredients are now thankfully available in most decent sized supermarkets.


  • 300g gluten-free flour (I used Doves Farm, bought from Tesco)
  • 3 tablespoons sugar
  • 1 tablespoon ground linseeds
  • 2 teaspoons gluten-free baking powder (I used Dr Oetker, again, bought from Tesco)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 120ml whole mlik
  • 1 large egg
  • 2 tablespoons rapeseed oil
  • 1 1/2 teaspoons vanilla extract
  • 200g blueberries
  • Maple syrup



1 – Mix the flour, sugar, linseeds, baking powder, cinnamon and salt together and set aside.

2 – In a different bowl, whisk together the milk, egg, oil and vanilla.

3 – Now whisk flour mixture into egg mixture just until combined.

4 – Fold in blueberries.

5 – Lightly grease a large nonstick pan over a medium heat.

6 – Use a ladle to spoon a small amount onto the pan, leave for a couple of minutes until it starts to brown, then flip and repeat with the other side.

7 – Repeat until you have used up all of your mixture

8 – Stack and drizzle with maple syrup. Enjoy!