Gluten-free Banana Pancakes with blueberries

“No need to wait for a special occasion – every day can be a pancake day! And they’re good for you!”


2 Ripe bananas (medium) 1 mashed 1 sliced for decoration

155ml Almond milk

1 tsp Vanilla paste

165g Gluten-free flour

1tsp Baking powder

½ teaspoon cinnamon

Pinch of sea salt

85g Blueberries

plus more for topping

A few teaspoons coconut oil

for the pan

blueberry topping:

Blueberries to decorate + a drizzle of maple syrup


In a small food processor, puree the banana with the almond milk and vanilla. (or mash it really well by hand - you want it pretty liquified).

In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries.

Heat a few teaspoons of coconut oil in a large skillet over medium heat.

Once heated, put the pancake batter into the pan. I use a ladle to get equal amounts – just looks great when they are all roughly the same size.

Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 60 seconds and remove from heat.

For the blueberry topping, place blueberries in a small bowl with a little bit of maple syrup. Microwave for 20-30 seconds or until they burst a little.

Serve pancakes warm with blueberry sauce, sliced bananas and a drizzle of maple syrup.