Gluten Free Eggs Benedict Pancakes with Smoked Salmon - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-eggs-benedict-pancakes-with-smoked-salmon

Posted On: 7th February 2026

If you’re looking for a showstopping gluten free brunch, these gluten free Eggs Benedict pancakes are the perfect twist on a classic. Fluffy gluten free savoury chive pancakes replace the traditional muffin, stacked high with smoked salmon, fresh spinach, perfectly poached eggs and a generous drizzle of hollandaise sauce. Completely coeliac friendly and easy to make ahead (the pancakes freeze beautifully), this recipe is ideal for weekend brunch, special occasions or even as something a little different for Pancake Day.

Gluten Free Eggs Benedict Pancakes with Smoked Salmon

Ingredients

Pancakes
100ml milk
2 large eggs
1/4tsp baking powder
150g gluten free self raising flour
1tbsp fresh chopped chives

Top
3 eggs
150ml hollandaise sauce (I used a store bought one)
200g smoked salmon
Spinach

Preparation Time: 35 Mins
Cooking Time: 20 Mins

This recipe contains

Dairy, Egg, Fish

Method

1. Beat the milk, eggs, baking powder and gluten free self raising flour in a bowl or jug until you get a nice smooth batter, using a balloon whisk works best.

2. Chop in your fresh chives and a pinch of salt and stir though the batter. Set aside for at least 30 mins, this gives it the best consistency and texture but you can use straight away if you prefer.

3. When you are ready to make you gluten free chive pancakes, heat a medium frying pan with a drop of oil over a medium heat. When hot, add about 2tbsp of the gluten free batter mix into the pan and fry for about 1 min then flip to do the other. Repeat with this with all the mix, I got 9 pancakes, if you pan allows you may be able to cook two pancakes at once, but take care not to burn them as they cook pretty quickly.

4. Either once all the pancakes are cooked, or if you are brave enough at the same time, poach your eggs in a pan.

5. Once ready to serve, place a pancake (if you need to warm back up, chuck them back in the frying pan for 20 seconds) on the plate top with a drop of hollandaise sauce (I used about 1tsp), some spinach and salmon, repeat for second layer then add another pancake, little spinach and poached egg then pour over more hollandaise to drench.

For this recipe I used premade hollandaise sauce, the one I had was from Aldi but others are available gluten free or you can make your own.

The pancakes are freezable so if you only want a one person serving you can make the pancakes ahead, freeze the rest and just do the topping for one person at a time.

This recipe makes 3 servings (3 pancake stack)
Nutritional info per serving