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Le Chaudron recipe
Pancakes sans gluten
Gluten-free almond pancakes
⏱ 20 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)rice flour
50 g (2 oz)almond flour
2eggs
300 ml (1¼ cups)almond milk
1 tspgluten-free baking powder
2 tbspmaple syrup
1 tspvanilla extract
1 tbspcoconut oil
1 pinchsalt
- 200 g (7 oz) rice flour
- 50 g (2 oz) almond flour
- 2 eggs
- 300 ml (1¼ cups) almond milk
- 1 tsp gluten-free baking powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a large bowl, mix the rice flour, almond flour, gluten-free baking powder and salt.
- In another bowl, beat the eggs with the almond milk, maple syrup and vanilla.
- Pour the wet mixture into the dry and whisk until smooth, with no lumps.
- Rest 10 minutes: rice flour needs time to hydrate for fluffy pancakes.
- Heat the nonstick skillet over medium heat with a little coconut oil wiped on with a paper towel.
- Pour small ladles of batter (6-7 cm / 2½ in across), leaving space between the pancakes.
- Cook 2 minutes until bubbles appear on top. Flip gently with the spatula.
- Cook 1 more minute until evenly golden. Stack and serve with maple syrup and fruit.
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