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breakfast

Gluten-free Pancakes with Blueberry, Banana and Honey

A fluffy American-style gluten-free pancake recipe made with oat flour.

30 2
Gluten-free Pancakes with Blueberry, Banana and Honey | DonalSkehan.com, A fluffy American-style gluten-free pancake recipe made with oat flour.

breakfast

Gluten-free Pancakes with Blueberry, Banana and Honey

A fluffy American-style gluten-free pancake recipe made with oat flour.

Friday, October 30, 2015
US / METRIC

120g gluten free oat flour (gluten free oats blitzed in food processor)

1 tsp gluten-free baking powder

1 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

100ml milk (soya, nut, dairy etc)

2 large free-range eggs, separated

150g blueberries

1 tbsp coconut oil

1 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

 

1 cup gluten free oat flour (gluten free oats blitzed in food processor)

1 tsp gluten-free baking powder

1 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

1/2 cup milk (soya, nut, dairy etc.)

2 large free-range eggs, separated

1 !/2 cup blueberries

1 tbsp coconut oil

1 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

2 x Large mixing bowls

Mixing jug

Whisk

Frying pan

 

30 mins
Serves 2

I’ve been making variations of these pancakes for years and the basic batter can be adapted with addition of all sorts of ingredients such as nuts, seeds, chocolate and berries. Store-bought oat flour can be used here, but I normally make my own by blitzing up oats in a food processor until fine. {Recipe from my cookbook FRESH.}

Place all the dry ingredients in a large mixing bowl, mix to combine and then make a well in the centre. Pour the milk in a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.
In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined. Add a handful of the blueberries to the batter if you want and fold in.
To cook the pancakes, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2–3 minutes on each side, or until the pancakes are golden brown.
Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, yoghurt and bee pollen.
30 mins
Serves 2

Ingredients
US / METRIC

120g gluten free oat flour (gluten free oats blitzed in food processor)

1 tsp gluten-free baking powder

1 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

100ml milk (soya, nut, dairy etc)

2 large free-range eggs, separated

150g blueberries

1 tbsp coconut oil

1 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

 

1 cup gluten free oat flour (gluten free oats blitzed in food processor)

1 tsp gluten-free baking powder

1 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

1/2 cup milk (soya, nut, dairy etc.)

2 large free-range eggs, separated

1 !/2 cup blueberries

1 tbsp coconut oil

1 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

You'll Need

2 x Large mixing bowls

Mixing jug

Whisk

Frying pan

 

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  • Of course. Just use self raising flour if you have it! Hope you like them! :)

  • Ann Grech

    Delicious!! Thank you Donal :)