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Gluten free pancakes

This recipe is a very popular option for our Sunday morning family breakfast or brunch. Once you get the hang of them you can substitute many of the ingredients and use your imagination to make different flavours and textures. These pancakes are packed full of nutritious gluten-free and dairy-free ingredients. They are also a great mainly alkaline breakfast and fit in well with paleo diets that are not too strict.


1/2 mug buckwheat flour

1/4 mug teff flour

1/2 teaspoon bicarb of soda

1/2 teaspoon cinammon

1 medium-large egg

1 dessert spoon olive oil

1 coursely grated apple

2/3-3/4 mug of soya or almond milk

1/4 mug sunflower seeds

1/4 mug desiccated coconut (optional, can also add a bit more flour)

1 tablespoon maca powder (optional)

A big handful of blueberries (optional)

Coconut oil

To make:

Simply combine all the ingredients in a mixing bowl. It should be a thick mixture, not runny like a crepe mixture. If adding the blueberries just cook as usual and they will cook alongside and be nice and gooey.

Using preferably a flat crepe pan or a flat non-stick frying pan, heat on high heat a teaspoon or so of coconut oil. Drop about 3 dessert spoons of the mixture into the pan and cook for 45 -60 seconds on the first side. During this time lower the heat to medium. The mixture should start to show bubbles and be well cooked but not burnt on the first side. Slide a spatula underneath and carefully flip over to cook second side. This is quicker and will take about 15-30 seconds. Both sides should be well browned but not burnt. Set aside on a big plate covered with a lid and cook the remainder, each time adding a new nob of coconut oil.

To serve:

Toppings could include fresh berries and soya, coconut or dairy yoghurt, maple syrup, nut butters with jam (peanut butter and strawberry jam is my son's favourite) marmalade and yoghurt, tahini and fruit (and many more).

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