3 tasty ‘free from’ pancake recipes
Include something about gluten-free, dairy-free and vegan
It’s easy to be creative with pancakes, both savoury and sweet, using hot or cold toppings or adding a delicious savoury filling to make them into a good hearty meal. But you can also experiment with different batters – especially if you have a specific dietary requirement like being gluten-free, dairy-free or vegan.
Here are some three simple, tasty pancake recipes for you to try: one vegan, one gluten-free and one dairy-free. Enjoy!
Basic Vegan Pancake
- 120g buckwheat or coconut flour
- Pinch of salt
- 300ml almond or coconut milk
- 1 tbsp melted coconut oil
- 1 tsp baking powder
- Mix the flour, baking powder and salt together in a large bowl. Add the coconut milk a little at a time, until the batter has the consistency of single cream.
- Stir in the coconut oil.
- Add a little oil to a frying pan on a high heat.
- Dollop 2 tablespoons of the batter in the pan and roll it about to cover the surface. Cook until golden brown then turn over and cook the other side. Repeat until all the mixture is finished.
Banana and Coconut Pancakes
These are a great option for breakfast. If you’re vegan you can leave the eggs out and replace them with 200ml of coconut milk instead.
- 4 bananas
- 80g coconut flour
- 4 eggs
- 1 tsp cinnamon
- Pinch of salt
- Coconut oil
- Mash the banana in a bowl, then add the eggs and 40ml of water and mix together well.
- Mix together the coconut flour, cinnamon and salt in another bowl.
- Add the banana and egg (or coconut milk) mix, a little at a time, and stir until smooth.
- Heat about a tablespoon of oil in a frying pan, and once hot add the mix (about one cup for each pancake) and fry for 2 minutes on each side or until golden brown.
Spinach and ricotta cheese-filled pancakes
This is a classic filling that’s gluten-free, balanced and full of delicious cheesiness. Use a classic savoury pancake batter recipe, or try out the vegan batter above. If spinach and ricotta isn’t your thing, have a look at these sweet and savoury ideas for pancake toppings for some more inspiration.
- 200g spinach leaves
- 2 tbsp olive oil
- 200g ricotta cheese
- 70g grated cheddar
- 4 20cm diameter pancakes
- Cook the spinach until it wilts, then squeeze out the water and finely chop.
- Mix the chopped spinach and the ricotta in a bowl, then season to taste.
- Divide the mix into four and lay in the middle of each pancake.
- Roll the pancakes and transfer them to a baking dish, then top with the grated cheddar and bake in the oven for 15 minutes or until the cheese has melted and the pancakes are heated through.
8 top pancake-making tips!
- Use a non-stick pan.
- Add the mixture to a really hot frying pan.
- Add a little more oil between cooking each pancake.
- Use butter, coconut or rapeseed oil for frying.
- Spread the mixture out in the pan as quickly as possible.
- Always add the liquid to the flour gradually, and keep whisking to avoid lumps.
- When it comes to gluten-free flour, the best ones to use are rice, buckwheat or coconut flour. For dairy alternatives for milk you can use almond, rice, soya or coconut milk.
- Adding protein like nuts and seeds to your pancake will help to maintain your blood sugar, keeping you fuller for longer.