Saffron Pancakes (Gluten, Sugar & Dairy Free)

This is a recipe for delicious and cozy Saffron Pancakes. The pancakes are both gluten and sugar free. Serve them for a cozy winter breakfast, brunch or make a delicious dessert out of them.

Pancakes for me is something you don’t make very often, something you only make for the more special occasions. So when I do make them I always try to make them extra special. Now since we’re into holiday times and Christmas is just around the corner I thought what better flavor to make than saffron? These pancakes are soft and tender, with a gentle and delicate saffron flavor. I really don’t like when the saffron takes over, or has a too distinct taste, it should just be subtile and delicate. I also added some fiber syrup to sweeten them a little bit, and I think that saffron and syrup/honey pairs so well. The recipes doesn’t include too much sweetener since I prefer my pancakes less sweet, but the amount of sugar can be adjusted according to taste. These pancakes are perfect to serve for a weekend or holiday breakfast, brunch or even make a delicious dessert out of them. Here I chose to serve my pancakes with greek yogurt, raisins, home made blueberry balsamic sauce and slivered almonds.

Ingredients for these Saffron Pancakes:

  • Gluten free all purpose flour
  • Egg
  • Milk
  • Saffron
  • Fiber syrup/agave or honey
  • Stevia granular sugar
  • Vanilla stevia drops
  • Baking powder

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Saffron Pancakes (Gluten, Sugar & Dairy Free)

This is a simple and delicious recipe for gluten free saffron pancakes.
Course Breakfast, Brunch, Sweet Snack
Cuisine All around
Keyword Dairy-Free, Gluten-Free, Refined-Sugar-Free, Sugar Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 2 1/2 dl Gluten free all purpose flour
  • 1 Egg
  • 1 3/4 dl Milk (I used almond)
  • 1/2 g Saffron
  • 2-3 tbsp Fiber syrup, agave or honey
  • 3-4 tbsp Stevia granular sugar (optional, I did not use it)
  • 2-3 drops Vanilla stevia drops
  • 2 tsp Baking powder


  • Add all ingredients to a blender and mix until you have a smooth batter.
  • Preheat a nonstick pan over medium heat.
  • Fry small pancakes using approximately 1/2 dl of batter for each. Don't fry too many at the same time, it will make it hard to flip them. Fry for 2-3 min on each side.
  • Repeat until you have used the batter, or fry as many as you like and store the rest of the batter in the fridge.

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