gluten-free, vegan buckwheat & banana pancakes

gluten-free, vegan buckwheat & banana pancakes
numnumnum

It’s Mother’s Day on Sunday, here in the UK and what better way to celebrate it than our scrummy gluten-free, vegan buckwheat & banana pancakes? They make for a beautiful breakfast in bed!

These gluten-free, vegan buckwheat & banana pancakes are perfect for little ones wanting to make their mummy as scrummy brekkie. They are really easy to mix – mash the bananas and stir in all the ingredients – no electronic equipment required. Adult supervision is necessary when cooking these little delights, but again it’s an easy process – the kids can dollop the mix in using a table spoon. The smaller you make the pancakes  the easier they are to flip. Once you flip them let them be – don’t squish them down with the spatular, let them rise and before you know it they are ready to serve.

Now that we are getting used to being gluten-free as well as egg-free, dairy-free, soy-free, nut-free… we are starting to experiment with different gluten-free flours. We really like buckwheat as it’s rich and nutty in flavour, in contrast to the many bland gluten-free flours.

In spite of that pesky ‘wheat’ in it’s name, buckwheat comes from a totally different botanical family to wheat! Random fact: buckwheat is more closely related to rhubarb than to wheat! It’s full of goodness for your bods, and flavour for your taste buds.

Like oats, you just need to make sure that it’s gluten free due to the risks of cross-contamination when processing.

gluten-free, vegan buckwheat & banana pancakes
breakfast in bed 😀

Back to our scrummy pancakes – we find that buckwheat is more filling than using other gluten-free flours, possibly slightly more dense than the Doves gluten-free self-raising flour, so this recipe has been adapted and adjusted over the weeks to find the perfect balance of density and yum.

The bananas give the pancakes a load of sweetness and the spices compliment the nutty flavour of the buckwheat. None of the ingredients over-power the others, nothing dominates – we think they are perfect.

Because I find these pancakes pretty sweet (thanks to the bananas) I like them with fresh strawberries or raspberries, no need for any refined sugar. Aars of course likes his with a smothering of home-made chocolate sauce! IF you are making these for your mummy, and want to surprise her with breakfast in bed I suggest you serve them with fresh fruit.

I popped into the garden to cut some spring flowers for my tray. Couldn’t resist cutting some fresh sprigs of rosemary for some scrummy herby scent and popped them in a simple little vase.

An super easy, non-boiling liquid drink for little ones to make for mum is a fresh smoothie. I’ve popped a few suggestions below, you just need a way to blitz all the fruit and m!lk alternative. The one pictured on our tray above is our banana and blueberry vegan delight.

Hope you have a fabulous and tasty weekend and all you mums enjoy your Sunday of rest ;P

namaste,
Rai x

gluten-free, vegan buckwheat & banana pancakes

  • Yield:

    17
  • Cooking Method:

    frying
  • Prep Time:

    10 mins
  • Cook Time:

    20 mins
gluten-free, vegan buckwheat & banana pancakes

We are experimenting with different gluten-free flour & buckwheat is a tasty one! Don't be scared by the name buckwheat in naturally gluten-free! The bananas make these pancakes sweet and the spicing is subtle. Enjoy 🙂

Ingredients:

  • 2 bananas 
  • 1 Tbs ground cinnamon
  • 1 Tbs heaped ground ginger
  • 2 Tbs ground flaxseed
  • 2 C m!lk alternative (we use koko, a thin coconut m!lk)
  • ½ Tbs cider vinegar
  • 1½ C gluten-free oats (we use nairns)
  • 1½ C buckwheat flour 
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 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. 

    gluten-free, vegan buckwheat & banana pancakes
    ready to flip

  2. Add the oats, buckwheat flour, bicarbonate of soda  and baking powder 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 (check out the photo) 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 spices if you like - but because buckwheat has some good flavour for a gluten-free flour I think that you need this much to be able to taste the spices.

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 strawberries. 

banana & blueberry vegan m!lkshake

  • Yield:

    serves 2
  • Cooking Method:

    blending
  • Prep Time:

    3 mins
  • Cook Time:

    0 mins
banana & blueberry vegan m!lkshake

This is a really simple dairy-free m!lkshake, perfect now the weather is warming up. There are only 3 ingredients in this simple shake so it should work for most people! I make it über thick, so you may want to increase the amount of m!lk if your prefer a thinner shake. 

Ingredients:

  • 1 C blueberries (I use frozen ones)
  • 1 banana
  • 1 C m!lk alternative* (we use koko, a coconut m!lk)

Method:

  1. Pop all the ingredients into the blender and blitz for about a minute. 

  2. If the shake is too thick for you add some more m!lk alternative and blitz again, repeat until you get the consistency you're after.

  3. If you aren't using frozen blueberries you may want to add some ice to keep your shake cool. 

Notes:

*If you are able to use nut m!lks in your home almond or hazelnut m!lk works really well in this m!lkshake - sadly we no longer can use them.

here are some other really easy to make free-from pancake recipes:

spiced fruit pancakes

  • Yield:

    20
  • Cooking Method:

    frying
  • Prep Time:

    12 mins
  • Cook Time:

    20 mins
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.

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.

blueberry & ginger pancakes

  • Yield:

    22
  • Cooking Method:

    frying
  • Prep Time:

    10 mins
  • Cook Time:

    20 mins
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!

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

  • Yield:

    25 pancakes
  • Cooking Method:

    frying
  • Prep Time:

    10 mins
  • Cook Time:

    4 mins
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!

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

  • Yield:

    17
  • Cooking Method:

    frying
  • Prep Time:

    10 mins
  • Cook Time:

    20 mins
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. 

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

  • Yield:

    24
  • Cooking Method:

    frying
  • Prep Time:

    15 mins
  • Cook Time:

    30 mins
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!

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.

here are some scrummy alternative smoothies:

christmas spiced smoothie

  • Yield:

    serves one
  • Cooking Method:

    liquidising
  • Prep Time:

    5 mins
  • Cook Time:

    0 mins
christmas spiced smoothie

This gorgeous smoothie is full of delicious Christmas spices which make it cosy & comforting. Perfect for wintery days when you need a hit of fresh fruit and fancy a little spiced warmth to snuggle up with. I add bee pollen as it's sooooo nutritious, but if you don't have any don't worry (it's not there for the flavour!), if you fancy some you can buy it online

Ingredients:

  • 6 dates
  • 1 C m!lk alternative (we use koko)
  • 2 Tbs gluten-free oats
  • 1 large banana*
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp bee pollen**
  • oodles of freshly grated nutmeg

Method:

  1. If you want you can soak the dates and oats in the m!lk alternative for a couple of hours in the fridge before making this smoothie.

  2. Pop all the ingredients into your liquidiser and blitz until a lovely thick smoothie is produced. 

  3. Pour into your favourite glass and grate oodles of fresh nutmeg over the top. Enjoy! 

Notes:

*Sometimes I use a frozen banana if I need to perk myself up!

**If you don't have any bee pollen just skip it - it doesn't add to the flavour only to the nutritional value of this smoothie. If you do fancy trying it you can buy it online here!

honey m!lkshake (with bee pollen)

  • Yield:

    serves 1
  • Cooking Method:

    blitzing
  • Prep Time:

    5 mins
  • Cook Time:

    0 mins
honey m!lkshake (with bee pollen)

This m!lkshake is a light and refreshing and full of fabulous-for you ingredients, including the very disgusting-tasting bee pollen! Do not be put off though - this m!lkshake is delish and a great way of hiding the flavour of bee-pollen and getting all it's goodness into our bods.

Bee pollen is full of protein, amino acids, vitamins (including vitamin B), scientists believe that each bee pollen pellet contains over two million flower pollen grains and one teaspoonful contains over 2.5 billion grains of flower pollen. Pollen reduces the presence of histamine, ameliorating many allergies. Pollen is also good for the intestinal flora (one area they think may be limited in children with severe food allergies) and thereby supports the immune system. I think it's worth a go getting it into my son, and the only way to do it is to hide the flavour - hence this scrummy m!lkshake! 

Ingredients:

  • 5 dates (I use dried dates)*
  • 3 Tbs gluten-free oats
  • ¼ tsp ground cinnamon
  • 1 C m!lk alternative - we use koko a thin coconut m!lk
  • 1 banana
  • ½ tsp bee pollen
  • handful of ice
  • 1½ tsp raw honey
  • freshly grated nutmeg or ground cinnamon

Method:

  1. Because I use dried dates and oats in this recipe I like to get a little jar of yum ready a while before I am going to make this m!lkshake.* If you use fresh dates you can skip this process if you prefer.

  2. Into the jar pop the dried dates, oats, cinnamon and m!lk alternative. Give them a stir, pop the lid on and stick it in the fridge. The dates will soften and the oats will absorb the flavours.

  3. When you want to make and drink the m!lkshsake, retrieve the jar of yum from the fridge, give it a stir and pour the lot into a liquidiser

  4. Add a banana, broken into chunks, the all important bee pollen, ice and one teaspoon of raw honey

  5. Give it all a good blitz and then pour into your glass. I drizzle the remaining half teaspoon of raw honey over the top and then grate nutmeg over that - or a sprinkling of ground cinnamon as pictured here.

Notes:

*Because I use dried dates and oats in this recipe I get a little jar of yum ready a while before I am going to make this m!lkshake. If it's going to be my breakfast on the hoof I get my jar of yum ready the night before.  If it's the lunch I am going to grab between meetings I make my jar of yum in the morning. Just knowing it's there ready and waiting makes me feel happy! 

dairy-free, über creamy smoothie

  • Yield:

    serves 1
  • Cooking Method:

    blending
  • Prep Time:

    12 mins

Allergens:

tree nut
dairy-free, über creamy smoothie

This smoothie is breakfast in a glass! In spite of there being no dairy in this fresh fruit smoothie it is really thick and creamy thanks to the lovely gluten-free oats. They also provide a low GI release of energy and I find this is a very yummy way to start the day. If it's sunny I add a handful or two of ice to make it extra cool. If you're allergic to almonds use tahini, or a nut-b*tter that is safe for you in place of the almond-b*tter. You can make your own nut-b*tter by following my recipe for D.I.Y almond-b*tter here. Or you can buy it from amazon in small jars or huge ones! 

Ingredients:

  • 4 dates (I use dried dates which I soak for about 30 mins before making the smoothie)
  • 1 banana broken up
  • 1 mango peeled and stoned
  • 5 cm³ ginger root*
  • 1 tsp ground cinnamon*
  • 1 Tbs almond-b*tter
  • 3 Tbs gluten-free oats
  • ¾ C m!lk alternative (I use almond m!lk)
  • ½ C water (more or less depending on how thick you like your smoothie)

Method:

  1. Bung all your ingredients into your blender and blitz. 

  2. Pour out into your fave glass and enjoy this delicious and nutritious fresh creamy smoothie.

Notes:

*please feel free to reduce the amount of ginger root and cinnamon if you want - I know everyone doesn't adore these two spicy ingredients as much as we do! 

tropical sunshine smoothie

  • Yield:

    serves 1
  • Cooking Method:

    liquidising
  • Prep Time:

    10 mins
  • Cook Time:

    0 mins
tropical sunshine smoothie

This tropical sunshine smoothie is fresh & zingy; thick & creamy inspite of there being no dairy involved. Perfect for hot sunny days full of fantastic tropical flavours providing the ultimate refreshment. It's also a great way to bring some sunshine into your world on the grey, more dreary days - the ginger packs a punch and will make you all warm and glow-ie on the inside.

Ingredients:

  • 1 banana - peeled & broken into chunks
  • ½ a pineapple - chopped into chunks
  • 4 cm³ ginger root - skinned and chopped
  • handful of ice
  • 100 ml filtered water

Method:

  1. Bung all the ingredients into your liquidiser. Pulse and pulse again; once the fruit is moving blitz until you've created a smooth consistency. 

  2. Pour into your jar or glass of choice & sup that sunshine right up. Enjoy the warm glow you get inside!

Notes:

If you fancy adding a little citrus to the mix, lime juice works really well in this smoothie.

stomach-soothing smoothie

  • Yield:

    2 glasses
  • Cooking Method:

    liquidising
  • Prep Time:

    10 mins
  • Cook Time:

    3 mins
stomach-soothing smoothie

This stomach-soothing smoothie is really good for your digestive system, the papaya is incredible at cleaning out your small intestine which is very helpful when you have coeliacs disease. If I am ever "gluten-nuked or gluten-ed" making my stomach bloat, cramp and all the other far worse symptoms I get... I initially drink my pineapple green juice with it's wonderful digestive enzymes in it every day to help calm down my system and after about 3-4 pineapples (3-4 days) I am ready to move onto this wonderful tropical stomach-soothing smoothie. The other benefit is the mango which helps counter the depression that gluten can trigger in those with coeliacs disease. Basically this smoothie is a tropical treat with wonderful health benefits. I add blueberries because my body loves them - but they are not essential to this stomach-soothing smoothie.

Ingredients:

  • 1 banana peeled & broken up
  • 1 mango skinned & stoned
  • 1 papaya skinned & deseeded
  • 5 dates soaked
  • handful of blueberries*

Method:

  1. Dump all the ingredients into your liquidiser and blitz.* I like this smoothie 100% fruit, thick & über indulgent.

  2. Pour into a glass and any spare stomach-soothing smoothie into a glass jar with a lid to store in the fridge ready to enjoy later. 

Notes:

*If you fancy add some ice or some m!lk alternative. I tend to always have slices of banana and blueberries in my freezer so use some of them to help the chill factor rather than using ice. 

 

mental mint-choc smoothie

  • Yield:

    1½ pints!
  • Cooking Method:

    blending
  • Prep Time:

    10 mins
  • Cook Time:

    0 mins
mental mint-choc smoothie

This mental mint-choc smoothie is über luxurious and pretty surprising. It’s really refreshing, thanks to the mass of fresh black peppermint I bung in. It’s awesome as it tastes naughty but makes your body feel really nice! Like you are feeding it something truly delicious and nutritious.

Ingredients:

  • 1 banana skinned & broken up
  • ½ an avocado peeled & stoned
  • 400ml m!lk alternative
  • 3-5 dates stoned (dependant on how sweet you like your smoothie)
  • 2 Tbs raw cacao powder*
  • handful of blueberries (I keep mine in the freezer)
  • handful of ice
  • 1 tsp vanilla extract
  • huge handful of black peppermint**

Method:

  1. Bung all the ingredients into your blender in the order above and blitz thoroughly until it's a smooth thick consistency. Pour into your favourite jar and enjoy! 

Notes:

*If you're using normal cocoa powder add an extra Tbs

**If you're using normal mint add in a little extra as black peppermint is really strong!

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