Delicate and soft vegan gluten-free pancakes “Clouds” – the perfect start to the day! When I was a child, my breakfast was usually a slice of wheat bread with Lyutenitsa and cheese or with fruit marmalade. Now our breakfast is very varied and is tailored to our daily physical activity – fresh fruit or cereal gluten-free porridge, chia pudding with fruit or a protein smoothie. And on the weekends, I prepare pancakes or cupcakes, but we don’t overdo it!

When it was discovered 5 years ago that I was gluten intolerant and that I should not consume gluten-containing foods, it was a big challenge for me. And then I had to stop consuming animal foods as well – that’s how I faced the challenge of changing our way of life and our way of eating!

Now, when I want a breakfast like in my childhood, I prepare gluten-free pancakes “Clouds” and serve them with homemade “Baked Lyutenitsa” and crumbled natural tofu – a delicious healthy breakfast for about 300 kcal. I prepare some pancakes mix so that we don’t overdo it with the number of pancakes eaten! We can maintain optimal weight without exhausting long fasting by eating varied, balanced and planned, and our daily menu is tailored to our physical activity during the day.

Gluten-free pancakes ”Clouds” are not suitable for freezing, but can be stored in the refrigerator for up to 5 days. If you are worried that you might overdo it with the amount of pancakes eaten, weigh half of the amounts of the ingredients in the recipe and you will have only 6 pancakes of 50 g for 1 pc. A heaping tablespoon of pancake mix makes a baked pancake of about 50g, but a 6cm diameter ice cream scoop can also be used. You can make the pancakes of different sizes and weights, but weigh them on a kitchen scale before serving.

You can find the recipe for homemade “Baked Lyutenitsa” in the FOOD IN JARS category!

Pancakes ”Clouds”

Course: Breakfasts, Recipes









Pancakes with rice and soy flour


  • 80 g soy flour bio

  • 160 g rice flour

  • 8 g psyllium powder

  • 5 g citric acid

  • 5 g soda bicarbonate

  • 20 g grape seeds oil

  • 400 ml water filtered

  • – a pancakes pan with a non-stick stone coating


  •  I weigh all the ingredients separately with a kitchen scale.
  • In a bowl I put the dry ingredients and carefully stir until they are evenly mixed. I add the liquid ingredients and mix well. I leave the mixture aside for 5 minutes – the ingredients absorb the liquid, and the mixture thickens. I stir the mixture again.
  • I put a pancake pan with a non-stick stone coating on the stove and turn on the highest setting for heating. I wait 2 minutes and reduce the heat to medium heat. I use a spoon to scoop out the pancake mixture and put it in the pan, with the reverse side of the spoon I lightly press the mixture and with rotating movements I spread it slightly to the sides, forming a circle. In the pan, I put 3 spoons of the mixture at a distance from each other. When the mixture starts to change color on the sides, with the help of a wooden spatula, I turn the pancakes to the other side – the first side is baked for about 3 minutes, and the second side for about 2 minutes! Make sure that the stove is on medium heat, if it is on high heat, the pancakes will burn on the outside and be raw on the inside! I take the baked pancakes out of the pan and place them on a metal grid to cool. I put pancake mix in the pan again and bake pancakes until the mixture in the bowl runs out.
  • I put the pancakes in suitable plates and serve with sweet or salty additives. I put the cooled pancakes in a box with a lid and store in the refrigerator – this way they can be stored for up to 5 days!


  • Nutritional value per 100g. product:
  • Energy value – 164 kcal
  • Protein – 8.59 g
  • Carbohydrates – 25.44 g
  • Fat – 3.44 g
  • Fiber – 3.84 g
  • The quantities of the ingredients in the recipe are for 12 pc pancakes of 50 g for 1 pc.