Coeliacs and vegans both rejoice. These pancakes are so good, you’ll find it hard to believe they’re both dairy- and gluten-free!

Pancakes are a Sunday-morning breakfast staple, and this recipe provides a healthy and dairy-free alternative. This gluten free pancake mix uses banana to replace eggs, and almond and rice flour instead of regular flour. With this recipe, yummy and fluffy gluten-free pancakes are sure to be a breakfast staple in your home soon!

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Serves: 3

  • 1 chia seed egg 
  • ¾ cup milk
  • ½ tsp vanilla extract
  • ¾ cup rice flour
  • ¼ cup almond flour
  • 2 tsp coconut sugar
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 banana, roughly mashed
  1. Make chia seed egg (see our November 2017 issue or go to thetabletv.com for recipe).
  2. Mix chia seed egg, milk and vanilla extract in a bowl. 
  3. In a separate bowl, mix rice and almond flour, coconut sugar, salt and baking powder. 
  4. Combine ingredients from both bowls and mix well. 
  5. Mix in mashed banana, being careful not to over-mash it.
  6. Pour ¼ cup of batter onto a hot non-stick pan, shaping it into a pancake. Cook on medium to low heat for about 2 minutes, or until golden-brown. 
  7. Use a spatula to slowly unstick the sides and centre before flipping the pancake. Cook for another minute or until golden-brown. Serve with fresh fruit and a drizzle of maple syrup.

*Do not make more than double the recipe at a time as it does not work well.

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