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Happy Pancake Day!! Pancakes all ways; Vegan, GF, DF, GF & DF and not forgetting Original!

Gluten Free Dairy Free Pancakes (Vegan)

When following a gluten free, dairy free diet, you can often feel like you are missing out. With shop bought 'free from' options filled with all sorts of ingredients and laden with sugar, here is a tried and trusted teenager and gluten/dairy eater approved pancake recipe!

American Pancake style - makes 8

1 cup of brown rice flour

1 teaspoon of gluten free baking powder

1 tablespoon of chia seeds

1 cup of dairy free milk (we like almond)

2 ripe bananas - mashed

1 grated apple (optional)

1 handful of blueberries

1 tablespoon of melted coconut oil

Soak the chia seeds in the milk of your choice, mash the bananas and add, mix in the grated apple if using and a handful of blueberries. Stir in the flour and baking powder.

Heat your frying pan and melt a little coconut oil to stop the pancakes sticking, add a tablespoon of the mixture. When small bubbles rise to the surface flip the pancakes and cook the other side.

Serve hot with nuts, berries, maple syrup.

Dairy free American pancakes

2 mashed bananas

1 cup of dairy free milk

1 tablespoon of chia seeds

1 tablespoon melted coconut oil

1 cup of plain flour

1 teaspoon baking powder

handful of blueberries

1 grated apple (optional)

Mix as above.

Original crepes

1 cup of flour

1 cup of milk

1 egg

1 tablespoon of melted butter

Whisk all the ingredients together, heat a frying pan on a medium to high heat and add a knob of butter. Spoon in your mixture and swirl to create a thin layer. When bubbles form, flip over and cook the other side. Serve immediately with your favourite toppings.

Gluten free crepes

1 cup of gluten free plain flour (Dove's farm plain flour is good for Crepe's, healthier alternatives are brown rice flour or buckwheat)

1 cup milk

1 egg

1 tablespoon melted butter

Mix as above, cook with a small knob of coconut oil.

Unbelievable Blueberry Syrup

Get some phytonutrients and beneficial fibre on your pancakes. This recipe is great way to keep the maple syrup to a minimum! Best drizzled warm over pancakes or can keep in a sterilised jar as jam for up to 1 week. Great alternative to chocolate spread as it tases very sweet.

1 punnet of blueberries

1 tablespoon of maple syrup

juice of 1/2 a lemon

Place the blueberries and maple syrup in a pan and place on a low heat, let simmer gently for approx 5-10 minutes, take off the heat and add the lemon juice (this thickens the sauce).

Pour on your pancakes and enjoy.

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