A fruity variation to your average pancake, and no better start to a chilled Sunday morning. This version is intentionally vegan and nut free but you can add roughly chopped pecans or blended almonds for extra texture and substitute coconut milk for soy, normal, or almond milk as preferred.
A note on coconut products: Coconut is classified as a fruit rather than a nut although food organisations have documented instances of people with tree nut allergies (almonds, cashews, and walnuts) who are also allergic to coconut.
| Gluten Free | Dairy Free | Nut Free | Egg Free l Vegan l
Ingredients (Serves 2, makes 8 little pancakes)
150g Gluten free oats
50g Gluten free plain flour (I use Doves Farm)
1 tsp baking powder
1 ripe banana
175ml coconut / almond / soy milk (don’t use tinned coconut milk I use KoKo brand)
Large handful of blueberries
Cooking oil or coconut oil
If adding nuts use approx 50g blended/chopped nuts
1. Turn the oven to a low heat to keep made pancakes warm while you do the others. Blend the GF oats into a rough flour and add to a mixing bowl with the GF flour and baking powder. If using nuts blend these next and add to the bowl. Finally blend the banana and milk together and stir into mixture to create a runny batter.
2. Heat a non stick pan on medium heat and add a little coconut oil / butter or cooking oil. Spoon a small ladle of batter into the middle of the pan and allow to bubble and thicken slightly before adding a couple of blueberries. The blueberries will make it moist so you don’t want too many. When the sides look cooked (1-2minutes) flip them over using a flat metal spatula. Cook for another minute. Set on a baking tray and keep them warm in the oven while you make the others.
3. Serve with a couple extra blueberries, sliced banana, honey/ syrup or even a scoop of ice cream for a delicious pudding.
Love this post? Please share with others using the social buttons below.
Follow me on Twitter @lilmissfreefrom or Instagram littlemissfreefrom for lots more recipe ideas.