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Gluten-Free Pancake

Pancakes like you have never experienced before. Enjoy these delicious treats as a dessert or as a deeply satisfying breakfast.

The Base

First, you will need the base: Blend 2 eggs together with the ingredients in the table below. If you’re a vegan, swop the eggs for 4 tablespoons of soaked, ground flaxseed. (You can soak the flaxseed in water for 25 min.)

You will need one of each of the following food groups in your base. A fruit, a fibre,  a bit of milk, something to bind the ingredients together and something to add a touch of flavour.

Choose one of the ingredients from each group in the below table and blend them together with the eggs or the flaxseed to create your delicious pancake base.

The Fruit The Fibre The Milk The Binder The Flavour
½ Apple 1 Tbsp Chia seed 4 Tbsp of the Milk 30g Protein powder 1 tsp Cinnamon
½ Banana 1 Tbsp Flax seed 4 Tbsp of the Almond Milk 100g Almond flour ½ tsp Nutmeg
½ Pear 1 Tbsp Rolled Oats 4 Tbsp of the coconut Milk 120g Coconut flour 1 tsp Stevia Powder
2 Tbsp Goji berries 1 Tbsp LSA   50g Rolled Oats ½ tsp Vanilla powder

Once you’ve created your perfect pancake base batter, you are now ready to fry your  pancakes in a pan with a little bit of coconut oil or you can put them in a pancake maker.

The Topping

Once you’ve made your pancakes top them with: 2 tablespoons of greek yoghurt, a handful of berries,  ½ tsp maple syrup or raw honey and some healthy granola.

Share and enjoy your delicious meal!

Quick Tip: If you have kids, these are a fantastic lunchbox snack, just spread a good, wholesome nut butter between two pancakes and they will love them!


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