Gluten Free Poppy Seed Pancakes

Poppy Seed Rice Pancakes by Josephine Ashby

The pancake batter can be made up to a day in advance, covered and stored in the fridge. Even if you are not making it a day in advance the mixture benefits from being left to stand for an hour before cooking the pancakes. Potential fillings include guacamole, salsa, yoghurt, hummous, tahini, almond butter, grated carrots, salad leaves or roasted vegetables.

Gluten free, can be dairy free

Serves 4


110g/4oz rice flour

½ tsp of salt

½ tsp baking powder

2 tsp poppy seeds

1 free range egg, beaten

1 cup of natural soya yoghurt (or other natural yoghurt)

1 cup of milk (cow's, sheep's, soya, almond or coconut milk can all be used)

Butter, olive oil or coconut oil for frying


  1. Combine the flour, salt, baking powder and poppy seeds in a mixing bowl and make a well in the centre.
  2. Combine the egg, yoghurt and milk in jug and gradually beat this into the flour until you have a smooth batter. Leave to rest for an hour or more.
  3. Heat some oil or butter in a frying pan and drop tablespoons of the batter into the pan.
  4. Cook for a few minutes until the underside is starting to brown before gently turning over. Cook for a couple more minutes until cooked before removing from the pan.
  5. For larger pancakes you may need to thin the batter by using a bit more milk. Pour a ladleful of batter into the hot frying pan and swirl it around until it covers the base of the pan. Turn the pancake once the base is golden and cook the other side until it is just done.
  6. Remove the pancake from the pan and continue the process until you have used all the batter.
  7. The pancakes can be transferred to an oven proof dish, covered and kept warm in a low oven until needed.