gluten-free, vegan ginger & banana pancakes

gluten-free, vegan ginger & banana pancakes
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Shrove Tuesday, a.k.a Pancake Day is fast approaching, so we thought you might enjoy our latest favourite pancake creation: gluten-free, vegan ginger & banana pancakes. They are made like old-school drop scones, where you drop the batter onto a hot griddle or pan, although our ingredients are pretty far-removed from those of traditional drop scones.

These gluten-free, vegan ginger & banana pancakes are full of flavour thanks to the banana and scrummy spices They are wonderfully easy to make so the children can muck in and enjoy the process as well as the eating.

Living with severe food allergies it’s vital for me that my son grows up hands knowing that he can make easy and yummy food. These gluten-free, vegan ginger & banana pancakes are just the ticket.

gluten-free, vegan ginger & banana pancakes
easy peasy lumpy batter

Everything is done by hand, Aars has enjoyed mashing up bananas since he was a tot. Then all the other ingredients are stirred in with a wooden spoon. You want the batter to be lumpy not smooth, so children can easily achieve the best kind of airy batter.

To cook them just drop the batter into the hot pan using a large spoon, let them cook then flip them and leave them alone. If you press the spatular down on the pancakes whilst they cook, you will loose all the air that makes them so light and delectable.

They are no frills, no fuss really simple to make and even yummier to eat. The only thing you may wish to adapt is the amount of ground ginger you add to your batter. We are ginger fiends in our home, we cannot get enough of the stuff, so we heap our tablespoon of ground ginger to the maximum mountain we can! If your family is less keen on the fiery spice just reduce the amount to a more appropriate quantity for your tastebuds!

We made these on Saturday after Aars had completed a very physical two hour Kung Fu class. He was hungry and needed something quick, delicious and nutritious. These gluten-free, vegan ginger & banana pancakes were what he requested and they are exactly that. They are free-from refined sugar, and full of yummy healthy ingredients for a growing lad.

Aar smothered his pancakes with our home-made chocolate sauce. Whilst I enjoyed mine with fresh banana slices and a drizzle of maple syrup. Mmmmmmmm!

The other great thing about this mix is that it keeps in an air tight container in the fridge for a few days. It’s really easy to give Aars a substantial breakfast before school, using the mix stored in the fridge. Six of these bad boys is a great way to start the school day!

We hope you enjoy making these scrummy drop scones with your family and friends, have a practice run before Shrove Tuesday – you can never have pancakes too often ;P

Namaste and happy eating!

gluten-free, vegan ginger & banana pancakes

  • Yield:

  • Cooking Method:

  • 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. 


  • 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)


  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.


*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. 

We will be sending out more pancake recipes in our newsletter tomorrow so if you haven’t signed up to receive it do it now!

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