9 delicious & nutritious free-from pancake recipes (no need to flip out!)

Ingredients:

• 2 C gluten-free flour (I use Doves gluten-free plain flour)
• 2 tsp baking powder (I use Dr. Oetker)
• grind of salt (I use Himalayan)
• ¹⁄3 C sunflower oil
• 2 C m!lk alternative (I used koko)
• 2 Tbs ground flaxseed 
• 2 tsp vanilla extract

Method:

1. In your mixing bowl combine the flour, baking powder & salt. Then whisk in the oil, m!lk alternative, ground flaxseed. When it's well combined add in the vanilla extract.

   

2. Heat up your pan on a medium - high flame and melt some spread in the pan. Ladle out some pancake mix and spread around the pan to create your pancake.

3. When the pancake underside is the colour you like flip it over, the second side will cook far quicker than the first. 

Notes:

We make & eat our pancakes as we go! So enjoy them fresh from the pan. Let us know your fave toppings on these free-from pancakes! 

Ingredients:

• 1 C stewed apple or puree
• 1 C oats (we use nairns)
• 2 tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp ground ginger
• 2 Tbs golden granulated sugar
• 1¼ C gluten-free self raising flour (we use doves)
• 1 C m!lk alternative of your choice (we use koko)
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ C sunflower oil
• grind of salt

Method:

1. In a large mixing bowl add all the ingredients in the order above. Mix it all up with a spoon (it will look lumpy). 

   

2. Now get your griddle, or stone pan on a medium-low heat, once it's hot pop some sunflower spread into the pan to melt.

3. When it's melted drop dollops of your batter into the pan (not too big or they are tricky to flip). When the batter starts to change colour on the sides & top flip the drop scone over. The second side cooks in about half the time of the first. 

4. Get off the heat and onto a cooling rack or onto a lucky bods waiting plate!

Notes:

We eat these as they come out of the pan, but you can prepare them all first if you prefer.

There is a lot of mix so either you can make them all - they taste great cold with a little spread on for afternoon tea! However the mix is also great the following day if you have keep it in fridge.

Ingredients:

• 2 bananas 
• ½ tsp ground cinnamon
• 3 tsp heaped ginger
• good grating of nutmeg
• 1 C gluten-free oats (I use nairns)
• 1½ C m!lk alternative (I use koko, a thin coconut m!lk)
• ½ C oil (I use organic sunflower oil)
• 1 C gluten-free self-raising flour (I use doves)
• 1 tsp baking powder
• 1 tsp bicarbonate of soda

Method:

1. In a mixing bowl mash your bananas with the spices, then add all the other ingredients in the order above, mix it all up really well. 

2. Heat your griddle or frying pan (we use a stone pan) on a low but broad flame. If you need to grease your pan do! 

3. Drop dollops of your batter onto the heated pan - leaving space for them to expand then watch them puff up and grow. When the colour around the edges start to darken flip those babies. The second side take less time to cook than the first, when they reach a colour you like serve them. 

4. Aars like them unadulterated, I like them with maple syrup and some sunflower spread, or with cinnamon jelly on top. Cook the whole lot - they are great cold too!

Ingredients:

• 2 bananas 
• 2 tsp ground cinnamon
• 4 tsp ground ginger
• 1 C gluten-free oats (I use nairns)
• 1½ C m!lk alternative (I use koko, a thin coconut m!lk)
• ½ C oil (I use organic sunflower oil)
• 1 Tbs cider vinegar
• 1 C gluten-free self-raising flour (I use doves)
• 1 tsp bicarbonate of soda
• 2 C blueberries

Method:

1. In a mixing bowl mash your bananas with the spices, then add all the other ingredients (except the blueberries) in the order above, mix it all up really well.

   

2. Once the batter is thoroughly mixed gently stir in your blueberries. 

3. Heat your griddle or frying pan (we use a stone pan) on a low but broad flame. If you need to grease your pan do! 

4. Drop dollops of your batter onto the heated pan - leaving space for them to expand then watch them puff up and grow. When the colour around the edges start to darken flip those babies. The second side take less time to cook than the first, when they reach a colour you like serve them. 

Notes:

These are best straight from the pan, you can see we enjoyed ours with fresh strawberries and a drizzle of pure maple syrup. SCRUMMY!

Ingredients:

• 1¼ C self raising gluten-free flour (I use Doves)
• ½ tsp baking powder
• 2 tsp ground cinnamon* (Aars requests more as we are cinnamon fiends)
• 1 C coconut m!lk yogurt (I use 1 pot of 250g CoYo)
• ½ C m!lk alternative (I use Koko coconut m!lk)
• ½ C apple puree
• ¼ C vegetable oil (I use organic sunflower)
• 2 tsp vanilla extract

Method:

1. In your mixing bowl add all the ingredients in the order above then whisk them together to create an über light and fluffy batter. 

   

2. Heat up your pan on a low but wide flame, if you need to add some spread to grease it do - we use a stone pan that doesn't need greasing. When the pan is hot dollop your mix in nicely spaced blobs (they expand).

3. When they start to darken round the edges they are ready to flip, flip them carefully as the mix on top is still wet. The second side takes less time to cook.

4. Pile them on a plate & add fresh fruit, more coconut m!lk yogurt, maple syrup, cinnamon and sugar... whatever YOU desire. Enjoy 🙂 x

Notes:

*Aars requests more cinnamon as we are cinnamon fiends! Use however much your family prefers, or swap it for another spice like ginger, or just go for vanilla!

Ingredients:

• 2 mashed up bananas
• 1 Tbs ground ginger
• 1 Tbs ground cinnamon
• ¼ C apple puree
• 2 C m!lk alternative (I used almond/koko m!lk)
• ½ oil (I used organic sunflower oil)
• 1½ C gluten-free oats
• 1½ C gluten-free self raising flour
• 1 tsp bicarbonate of soda

Method:

1. In your mixing bowl add all the ingredients in the order listed and combine thoroughly.

   

2. Get your stone pan/griddle on a wide low flame, when it's hot melt some sunflower spread on it. Drop spoonfuls of your batter onto the hot pan (smaller pancakes are easier to flip). When the sides of the pancakes start to change colour its time to flip them over (the second side takes less time to cook than the first).

3. Stack them up and gobble them down with your favourite toppings.

Notes:

These spiced fruit pancakes also taste great cold; if you have any excess mix make them up and then store these gorgeous little free-from pancakes in the fridge.

Ingredients:

• 1 C gluten-free oats (we use Nairns)
• 2 tsp cinnamon
• 2 Tbs golden granulated sugar
• 1 C gluten-free self-raising flour (we use Doves)
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 C m!lk alternative (we used rude health organic almond m!lk)
• 1 C apple puree baklava mix
• 2 Tbsp roast chopped hazelnuts*
• ½ tsp ground cinnamon
• 1 tsp golden caster sugar

Method:

1. In a mixing bowl combine all the pancake ingredients with a spoon, (it will look lumpy!) 

   

2. In a new small bowl create your baklava nut mix.

3. Get your griddle, or stone pan on a low flame (they cook best slowly). Once it’s hot melt some spread in it, use a tablespoon to drop the batter into the pan (to create little pancakes) & sprinkle some of your baklava mix on top, cover the baklava mix with a little more pancake mix. When the batter starts to change colour up the sides flip the pancakes. The second side cooks in about half the time of the first.

4. Get off the heat and onto a lucky bods waiting plate!

Notes:

*If you're allergic to hazelnuts, please use whatever alternative is safe for you.

Ingredients:

• 2 bananas
• 1 C gluten-free oats (we use nairns)
• 1½ C m!lk alternative (we use koko a thin coconut m!lk)
• ¼ C oil (we used organic sunflower oil)
• 1 C gluten-free self-raising flour (we use doves)
• 1 tsp gluten-free baking powder
• 1 tsp gluten-free bicarbonate of soda choc-chips*

Method:

1. In a big mixing bowl mash up the two bananas before adding all the ingredients (except the chocolate chips) to create a thick lumpy batter. 

   

2. Pop some choc-chips* in a bowl on the side & prep whatever toppings you are gonna have with your pancakes. (I love fresh bananas, whilst Aars loves my chocolate sauce)

3. Heat up your pan (I use a stone one) on a medium flame, add some sunflower spread to the pan; once it has melted drop spoonfuls of batter into the pan. Pop a few choc chips on top of the pancakes then spoon a little more batter over them so that the chocolate is completely covered.

4. Once the sides start to change colour it’s time to flip the pancakes over, they take far less time to cook on the second side than the first. When they have reached a lovely golden colour take them off the heat and serve.

5. Enjoy gobbling these monster drop scones with their marvellous melted chocolate middle.

Notes:

*If you cannot find chocolate chips which are safe for your family use your families fave safe chocolate, and create chocolate chunks. In the photos we used some safe free-from chocolate chips I got in Europe, but now we tend to chop up some Willies Cacao chef drops. 

Ingredients:

• 2 small sweet potatoes (or one large!)
• 1 tsp marmite*
• 2 C m!lk alternative (we used koko m!lk)
• 3 Tbs ground flaxseed
• 1 lime - squeeze all it's juice into the mix
• 1 C gluten-free oats
• ½ C oil (if you use coconut oil melt it first)
• 1 C gluten-free self-raising flour
• 1 tsp bicarbonate of soda
• two bunches of chopped coriander leaves and stalks

Method:

1. Pop your sweet potatoes into the oven whole to bake - I do mine at 180°C (fan oven) for 45 minutes. (I use this time to make the other bits & bobs I am going to serve the pancakes with - e.g. refried beans, honey roast peppers, guacamole, tomatoes). 

   

2. Once they have baked and are soft all the way through, get them out of the oven and scoop out all that lovely flesh. I don't use the skins in this recipe.

3. Mash up the sweet potato in your mixing bowl and then add the marmite, and all the other ingredients in the order listed above mixing as you go. 

4. Make sure you stir the coriander in at the very last minute. Use the stalks too as they are soooooo tasty and release a wonderful BOOM of coriander flavour as you bite into them.

5. Now get your pan on a wide low heat and if you are using fat add it. Once the pan is hot and the fat has melted you can drop spoonfuls of your mix into the pan. Don't make them too big or they are tricky to flip. 

   

6. Once the sides start to change colour it's time to flip those bad boys over! You can keep them warm in the oven, or eat them as they come out of the pan, whatever suits your family best. 

Notes:

*please don't be scared of the marmite, my partner HATES marmite, but when it's cooked like this it provides a wonderful cheesy flavour somehow, which is a wonderful thing when we have to be dairy-free! 

We love these with our home-made refried beans, honey roast peppers, fresh avocado, tomatoes, lime and charred chilli.