firey ginger & banana scotch pancakes

Yes pancake day, a.k.a Shrove Tuesday is fast approaching so it’s time to start flipping & taste-testing to ensure you have the most delish pancake day ever! These firey ginger & banana scotch pancakes are pretty spectacular packing a punch of ginger-spice heat! They are in the running for our pancake day fiesta and feast!

We love them, if you’re less keen on ginger you can dial it down and use a little less than we have! These wonderful fiesty treats are free-from gluten, eggs, dairy, soya & nuts so everyone can partake and share alike.

I think it’s really important on occasions such as pancake day that we are inclusive and that what we give our allergic family members are also enjoyed by everyone else. I have had parents ask me why my recipes make so many pancakes or biscuits… it’s so that everyone can share them, and enables the allergic child to not stand out as different from the rest, having to eat something made separately. Maybe because I am so fixated on the inclusivity I have ensured that the food Aars eats I enjoy too – so our food really is delicious not just nutritious and safe.

The other fab thing about these fiery ginger & banana pancakes is that all the sweetness is provided by the bananas making them refined sugar-free. You can top with more banana’s or other fresh fruit, or honey or maple syrup or chocolate sauce whatever you fancy… the possibilities are immense – let use know what you go for – maybe you can inspire us to try something new & fresh!

fiery ginger & banana scotch pancakes

  • Yield:

  • Cooking Method:

  • Prep Time:

    10 mins
  • Cook Time:

    20 mins
fiery ginger & banana scotch pancakes

We love spices in our kitchen and these little banana scotch pancakes pack a punch! Aars is a huge fan of ginger, hence the overload. If you are less keen on a fiery hit reduce the amount of ginger. If you prefer cinnamon use that instead. The only other variant is the bananas you use. The browner they are the sweeter and stronger the banana flavour in your pancakes will be. 


  • 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


  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!

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