Gluten-free pancakes with strawberries

These pancakes let you have your cake and eat it too.

  • 45 mins preparation
  • Serves 4
  • Print


  • 200 g (6½ oz) quinoa flour
  • 3 teaspoons gluten-free baking powder
  • ⅔ cup (80g) almond meal
  • 2 cups (500ml) almond milk
  • ⅓ cup (80ml) pure maple syrup
  • 2 eggs, beaten lightly
  • extra virgin olive oil cooking spray
  • ⅔ cup (190g) greek yoghurt
  • 250 g (8oz) strawberries, halved
  • 1 tablespoon pure maple syrup, extra


  • 1
    Sift flour and baking powder in a large bowl; stir in almond meal.
  • 2
    Stir in combined almond milk, maple syrup and egg until well combined.
  • 3
    Spray a small, 20cm (8in) (top measurement), 14cm (5½in) (base measurement) non-stick frying pan with oil, then heat over medium heat. Cook ½ cup of the batter for 3 minutes or until bubbles appear on the surface. Turn; cook for a further 1 minute or until golden underneath. Remove from pan; cover to keep warm. Repeat to make 8 pancakes in total.
  • 4
    Top pancakes with yoghurt and strawberries; drizzle with extra maple syrup.

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