Easy Pancakes

(Gluten Free)

by admin
Easy pancakes topped with coconut yoghurt, honey and fresh strawberries.

Easy Pancakes (gluten free)

This is my go-to pancake recipe that I make regularly for the kids lunches and on the weekend for a delicious breakfast. Its gluten and refined sugar free and can be made dairy free if you need. They are super quick and easy to make, but if you want them to be super fluffy, I recommend making the batter the night before so it has time to 'rise' before cooking the next day, but if short on time, they will still cook perfectly, they'll just be less fluffy.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time (optional) 20 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dessert
Servings 12 pancakes


  • 1 Frying Pan
  • 1 Blender
  • 1 Glass Jug or Mixing Bowl (for resting the pancake batter)



  • 3-4 tbsp Olive Oil
  • 1 cup Buckwheat Flour
  • 1 cup Almond Milk
  • 1 Egg
  • 1 tsp Baking Powder (aluminium free)
  • 1 Banana
  • 2 Tbs Honey
  • 1 pinch Salt (sea salt)


  • 1 cup Blueberries (fresh or frozen)
  • 1 sliced Banana
  • 1 Tbs Honey or Maple Syrup (add more if you'd like them sweeter)
  • 1/2 cup Yoghurt


For Batter

  • Turn oven onto warm and place baking dish/tray in.
  • Turn frying pan onto warm.
  • Place all wet ingredients (except oil) into blender, then add the dry ingredients and blend well.
  • Optional step: Pour batter into glass jug or mixing bowl to rest for 20 minutes. I find the batter gets fluffier and cooks better when I do this. You could also prepare the batter the night before and store in the fridge overnight (I often do this.)
  • Add 1 tablespoon of olive oil to pan. Once pan is warm enough, pour 3 palm sized pancakes in to cook on one side for 2-3 minutes, then flip for another 2 minutes. Once cooked place pancakes onto dish/tray in oven to keep warm.
  • Repeat with the rest of the batter. It should make 10-12 pancakes in total.
    Bon Apetite beautiful!
Keyword Dairy Free, Healthy, Plant Based, Quick
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