Banana Blueberry Gluten Free & Dairy Free Pancakes

Here’s a quick and easy to make gluten-free and dairy-free pancake recipe made with bananas, blueberries, and zero added sugar! These healthy pancakes can be eaten for a snack or for a delicious healthy breakfast. These gluten-free pancakes are full of fiber and antioxidants from blueberries. Bananas also add a sweetness, replacing sugar.

How to Navigate Gluten-Free

Going gluten-free use to be a challenge, but nowadays it can be easy. You can find plenty of gluten-free baking options – replacing wheat flours with rice, tapioca, quinoa, buckwheat or nut powders such as coconut or almond. The result – no more gut inflammation and bloating!

This recipe uses an oat gluten-free flour, with almond powder as it’s base. Although there are many gluten-free flour options – but simple is sometimes better.

Oat flour has an oaty, nutty taste, unlike other grains, and is very high in fibre, making it denser in consistency. The almond flour also adds fiber, and a nice nutty flavour too. If you’re not one for mixing your own pancakes, you can also find many gluten-free pancake mixes available.

Go Bananas

Bananas are a great option for replacing sugar and even egg in some recipes. Bananas are low in fat, high in fiber, and low in calories. One medium banana provides 105 calories and 27 g of carbs, of which only 14 g is from sugar. They also provide 17% of your daily value of vitamin C and 20% of your daily value of vitamin B6. When using them in recipes – best to use ripe bananas. Riper bananas are softer, easier to blend with recipes and provide more sweetness too.

What’s in these Gluten-Free & Dairy-Free Pancakes?

This recipe provides a healthy and energizing morning meal to start your day! Top with fruit, nut butters, berry yoghurts and fruit puree to make it all that much better!

Oat Flour – A common replacement for wheat flour made from finely milled oats. Low in fat, high in fibre, minerals and B-vitamins.

Coconut Oil – this healthy fat, provides medium chain triglycerides, and is a replacement for dairy fat or butter. It provides 14 g of fat, per tablespoon of which 12 g is saturated fat.

Smashed Banana – Use super ripe bananas, this will allow for a creamy sweetness, adding moisture to the pancakes.

Blueberries – this fruit is full of antioxidants, including anthocyanins which help with skin health.

Almond Powder – Made from potato and is a good addition with other gluten-free flours since it can thicken when added to water.

Almond Milk – This will replace the dairy milk that is usually found in most pancakes, I prefer almond milk, but you could use oat, coconut or soy milk.

Whole Eggs – eggs are essentially a perfect protein, they provide all the essential amino acids and have a high biological value, which means majority of the protein in those aminos get absorbed and used by the body!

Vanilla & Cinnamon – add a dash of each to give these pancakes a bit of spicy flavor, they can be admitted, but be prepared, these pancakes could be a bit bland without them!

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How to Make These Gluten Free, Dairy-Free Pancakes

Combine all dry ingredients into a large mixing bowl and stir until fully blended. Combine all wet ingredients in a separate bowl. Slowly mix the two together. Use a whisk until everything is smoothly blended. Heat a non-stick pan on medium heat. Use coconut oil spray to coat pan. Drop spoonful into pan, once you see bubbles appear, it’s time to flip! Prepare your sides – fresh fruit, fruit puree, yoghurt!