gluten-free vegan pancake day!

gluten-free, vegan ginger & banana pancakes
num num num

Yes, one of our favourite days of the year is upon us; Shrove Tuesday, and of course ours is a delicious and nutritious, gluten-free, vegan pancake day! Aars enjoys pancakes most mornings before school – so that’s not a big treat for him! It is, however, the one day of the year (pretty much) when we make savoury pancakes for tea.

So tonight we will be enjoying our savoury sweet potato pancakes. I love them with home-made refried beans, fresh guacamole and roasted veg, Aars opts for a classic topping of ketchup!

They will be followed, of course, by pancakes which go well with chocolate sauce – (his favourite topping). I am not sure what he’s going to opt for so I’ve stocked up and ready for anything!

gluten-free vegan pancakes
happy chappy

I have coconut yoghurt incase he chooses our chubby, puffy pancakes – they are like American butter-milk pancakes, but obviously without the dairy, eggs or gluten.

I have banana’s ready to mash for our banana based drop-scones or chunky scotch pancakes, and apples ready to stew for our apple based recipes, chocolate chips which are safe for him, just in case he fancies them hidden in his pancakes. But it may be that he goes for the simple traditional English flat pancakes this year. Whatever his whim I am ready and prepared.

Before we had to cut nuts from our diet last year, one of my favourite pancakes to make and eat were our apple and oat drop scones with a baklava twist. If your family are able to eat nuts I really recommend them as a special treat this pancake day. I’ll pop the recipe at the end of this post just incase you are able to make them – they are well worth the effort.

gluten-free vegan pancakes
Aars making his own pancakes

If you want your children to get involved in making pancakes this year I really recommend our banana pancakes, the kids can mash the bananas and stir in all the ingredients. Because we use cup measurements in our recipes it’s really easy for toddlers to help measure out the ingredients. Aars has been able to measure out the ingredients since he was two, and happily makes the pancake mix whilst I make the chocolate sauce to go on his pancakes.

Many of our recipes are like old-school drop scones where you just drop a dollop of batter onto the hot griddle pan, so children can do that part too – with your watchful supervision 😉 The only tricky bit is flipping the pancakes over.

I think helping children with severe food allergies get comfortable in the kitchen and enabling them to be involved in the process of baking from scratch, is a great for their confidence and attitude towards food. It empowers them and helps them conquer fears and worries regarding food and it’s preparation. If you have time this evening to enjoy a relaxed pancake fest, let the children participate in the making as well as the eating!

A collection of our recipes are below, I hope you find something you and your family will thoroughly enjoy and have a flipping fantastic pancake fest!

Rai x

delicious and nutritious gluten-free vegan pancake recipes

savoury sweet potato pancakes

savoury sweet potato pancakes

Savoury pancakes are a delight on pancake-day! You can serve them with your favourite toppings. We went for a Mexican feast of flavours: refried beans, guacamole, honey roast peppers and a tomato salsa. But these versatile savoury sweet potato pancakes would also go brilliantly with North African or Indian accompaniments too.

Allergens: no allergens
Yield: 18 pancakes
Cooking Method: baking & frying
Prep Time: 45 mins
Cook Time: 15 mins

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). 

    savoury-sweet-potato-pancake-recipe
    coriander added & we're ready to go

  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. 

    savoury-sweet-potato-pancakes-recipe
    not too big!

  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. 

perfect free-from pancakes

perfect free-from pancakes

Perfect free-from everything traditional English pancakes. Not only are they free from allergens they have the bonus of flaxseed in them. Super easy to make and scrummy to eat - top them with your faves and let me know what you think! 

Allergens: no allergens
Yield: 11
Cooking Method: frying
Prep Time: 10 mins
Cook Time: 3 mins

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.

    perfect free-from pancakes
    flaxseeds doing their binding work

  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! 

spiced fruit pancakes

spiced fruit pancakes

These are our serious fuel pancakes which we enjoy before arduous tasks - such as the NUTS 7K obstacle challenge! They are rammed full of banana's & oats which are great for slow release energy, they also have apples and a load of yummy spices in them. They are really easy to make and a delicious way to start the day.

Allergens: no allergens
Yield: 20
Cooking Method: frying
Prep Time: 12 mins
Cook Time: 20 mins

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.

    spiced-fruit-pancakes
    ready to flip

  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.

chubby puffy pancakes

chubby puffy pancakes

These are my take on American buttermilk pancakes, obviously minus the buttermilk & other allergens. Making them FREE to be enjoyed by most and they are darn tasty. Aars calls them small and chubby as the mixture is really light and foamy; they puff up like little pillows as they heat up which I find very gratifying.

Allergens: no allergens
Yield: 22
Cooking Method: frying
Prep Time: 10 mins
Cook Time: 20 mins

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. 

    chubby-puffy-pancakes-free-from-recipe
    ready to flip

  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!

banana & choc-chip pancakes

banana & choc-chip pancakes

These are a once-in-a-holiday (or life-time) brunch treat! They are über filling but very delicious. I really recommend them eaten with a mass of fresh fruit like strawberries and bananas as the chocolate in them melts & making these little free-from pancakes a real rich & indulgent treat! 

Allergens: no allergens
Yield: 22
Cooking Method: frying
Prep Time: 10 mins
Cook Time: 20 mins

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. 

    banana-&-choc-chip-pancakes-free-from-recipe
    chic-chips ready to be covered

  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. 

blueberry & ginger pancakes

blueberry & ginger pancakes

If you love blueberries, these blueberry & ginger pancakes are the perfect pancakes for you. Rammed full of blueberries & stewed apples they are a wonderful way to start a lazy weekend day! We love our ground spices so have a nice load of ginger in these - I make my stewed apple with cinnamon in it too so that spice is in the mix along with nutmeg. You can adapt the recipe and levels of spice to suit your families taste-preferences.

Enjoy and let me know how high you can stack yours!

Allergens: no allergens
Yield: 22
Cooking Method: frying
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients:

  • 1C stewed apple*
  • 2 Tbs ground ginger
  • good grating of nutmeg
  • 1Tbs ground flaxseed
  • 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 combine all your ingredients (except the blueberries) in the order above, mix it all up really well. 

    blueberry-&-ginger-pancakes
    when the edges start to darken flip!

  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. Spoon small dollops of your batter onto the heated pan - leaving space for them to expand then watch them puff up and grow. (The smaller the pancakes the easier they are to flip.)

  5. 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. 

  6. These are best straight from the pan, you can see we enjoyed ours with stewed apple. We also like them with fresh fruit like bananas or strawberries and a drizzle of pure maple syrup. SCRUMMY!

Notes:

*if you don't have stewed apple you can use apple puree instead.

coconut flour pancakes

coconut flour pancakes

These pancakes are delicious and packed full of fabulous nutrients for your growing children. They are a great way to start the day before school or on lazy weekends. Because coconut flour is full of good fats and packed with protein and fibre it's a fabulous gluten-free flour to use in baking. But it behaves very differently to normal flours, absorbing masses of liquid from the mix. We always use it in conjunction with other gluten-free flours and grains. I thought I would provide you with a pancake recipe we've created specifically for using coconut flour which you can play with for your family - you may want to alter the spicing!

Allergens: no allergens
Yield: 25 pancakes
Cooking Method: frying
Prep Time: 10 mins
Cook Time: 4 mins

Ingredients:

  • 1 big banana (peeled & mashed)
  • 1 C stewed apples*
  • 1 Tbs ground cinnamon
  • 1 Tbs ground ginger
  • 2 C m!lk alternative (we use koko a coconut m!lk)
  • 2 Tbs ground chia seeds
  • 2 Tbs ground maca 
  • ½ C gluten-free oats
  • ½ C coconut flour
  • ½ C oil
  • 1 C gluten-free self-raising flour (we use Doves)

Method:

  1. In a large mixing bowl, mash up your banana, then add all the ingredients above in the order they are listed, stirring them in as you go.

  2. Once the flour is mixed in the batter is ready to use. 

    coconut flour pancakes
    edges show they're ready to flip!

  3. Place a stone pan on a low-medium flame and heat up, once the pan is hot melt some dairy-free spread (we use vitalite) into the pan. Drop dollops of the batter into the hot pan.

  4. When the edges of the pancakes start to cook (see photo) it's time to flip your pancakes, the second side is quicker to cook than the first. Serve them straight from the pan, or collect them all and keep them in a warm oven, or serve them cold like scotch pancakes.

Notes:

*you can also use apple puree - Ella's Kitchen organic apple puree for babies works well! Or make your own stewed apples - they are really easy and yummy

The mix keeps well in the fridge in an air-tight container for a few days - we often make these pancakes on Sunday morning and put the left over mix in the fridge so Aars can start his school days with freshly made pancakes. Generally the mix is all gobbled within three days so I cannot tell definitively how long it would last in the fridge! 

gluten-free, vegan ginger & banana pancakes

gluten-free, vegan ginger & banana pancakes

We are huge fans of ginger in our home, hence the overload, be warned these pancakes pack a punch! If you are less keen on the fiery spice reduce the amount of ginger, but we think that the balance is just right. 

Allergens: no allergens
Yield: 17
Cooking Method: frying
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients:

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

Method:

  1. In a mixing bowl mash your bananas with the spices, then add the ground flaxseed, m!lk alternative and vinegar before giving it a good stir. 

  2. Add the oats, flour and bicarbonate of soda and stir in before adding the oil. Once the oil has been stirred into the mix 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 spoonfuls of your batter onto the heated pan - leaving space for them to expand then watch them puff up and grow. 

  4. When the colour around the edges start to change flip those bad boys. The second side take less time to cook than the first, when they reach the colour you like serve them.

Notes:

*remember you can reduce the amount of ground ginger - or swap it for a preferred spice like cinnamon.

We eat them fresh from the pan, but they are great cold too. You can either cook the whole lot or store the mix in an airtight container in the fridge for a couple of days so you can enjoy them fresh from the pan again!

Aars like these unadulterated or with our chocolate sauce drizzled over them, I like them with fresh bananas sliced on top. 

apple & oat scotch pancakes

apple & oat scotch pancakes

These little apple & oat scotch pancakes were created in response to a request from a friend. They have become a firm family fave, perfect for a lazy weekend brunch, or a cosy winter tea. The recipe is really simple, just make sure you don't bung too much batter into the pan, as the larger the apple & oat scotch pancakes; the harder they are to flip!

Allergens: no allergens
Yield: 24
Cooking Method: frying
Prep Time: 15 mins
Cook Time: 30 mins

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). 

    apple-&-oat-scotch-pancakes-free-from-recipe
    edges show they're ready to flip

  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.

apple pancakes with a baklava twist

apple pancakes with a baklava twist

These are a twist on our very yummy and oft requested apple and oat scotch pancakes. They are a bit more healthy for you as there is no oil in the mix at all. They do however contain nuts which are a great source of healthy fats for Aars. I pocket  them with cinnamon and sugar in the centre of the hugely fat puffed up little pancakes!

Allergens: tree nut
Yield: 12
Cooking Method: frying
Prep Time: 10 mins
Cook Time: 20 mins

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!) 

    free-from-pancakes-with-baklava-twist-recipe
    the baklava twist

  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.

Leave a Reply

Your email address will not be published. Required fields are marked *