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  • Writer's pictureLucy Maskell

Gluten free, vegan pancake heaven!

It's pancake day and there is no need to miss out on all fun if you are avoiding gluten or dairy products.

These pancakes always hit the spot and my family all love them! They are also really simple to make, whats not to love?


2 ripe bananas

270 g Gluten free flour (I used Doves farm)

250 ml dairy free milk (I use coconut)

2 tbsp honey

1 tsp vanilla extract

2 tsp gluten free baking powder

1 tbsp olive oil or melted coconut oil

large handful of blueberries (optional)

Start by mashing 2 bananas in a mixing bowl then add the olive oil or melted coconut oil along with the honey and vanilla extract. Now add your dry ingredients and mix well. Finally add the blueberries if using. The mixture will be thicker than a normal pancake mix.

Next scoop a large spoonful of the mixture into a hot pan. Do not spread too thinly or the pancake will break, they will be more like fluffy American pancakes than thin ones! Add some coconut oil for cooking to prevent the pancake from sticking.

If the batter starts to burn turn down the heat and add a little more oil. Let the pancake cook on one side first and flip when you can do so without breaking it.


Once the pancake feels firm all the way through serve and top with your favorite toppings! I love good quality organic maple syrup!


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