Honeyed Orange & Polenta Pancakes

A deliciously gluten- and dairy-free take on classic, American-style pancakes.

1 rating


  • 4 egg whites*
  • A pinch of sea salt
  • 100g polenta
  • 150ml orange juice (add zest if using fresh juice)
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tbsp honey
  • A gloss of oil for cooking

*Put your leftover yolks to good use by whipping up Gazza’s Cheaty Hollandaise or freeze in ice cubes and use the defrosted yolks to brush over pastry.

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1. Place your egg whites into a glass or metal bowl. Add a pinch of salt. Whisk with a strong arm or use a hand mixer till the eggs are meringue-like stiff, glossy and fluffy.
2. Gently fold the remaining ingredients (bar the oil) in to the eggs. Let the batter set for 10 mins to thicken up.
3. Get a large frying pan hot, gloss with oil and dollop 1-2 tbsp of the mix into the pan for each pancake. Cook till golden on each side, only 1-2 mins.
4. Serve with butter (or a dairy-free alternative like coconut oil) and a generous drizzle of honey. Beautiful with slices of fresh, summery nectarines or wintery segments of blood orange on the side.
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