Easy gluten-free, vegan, paleo and dairy-free recipes for Pancake Day – including sweet potato, banana and coconut
Pancake Day may seem totally out your reach if you can’t eat gluten or dairy – but fear not as we have found eight delicious recipes for every diet.
We spoke to the experts to help make this year’s pancake day go as smoothly as possible.
Choose from a variety of delicious flavours and varieties, including fluffy gluten-free American Style Pancakes, thick Sweet Potato Pancakes and Dairy-Free Spelt, Quinoa and Oat Pancakes.
Vegan Crepe-Style Pancakes with Dark Chocolate Sauce, Berries and Ice Cream
Makes 1 pancake
- 20 grams gluten free white bread flour
- 20 grams chickpea flour, also known as gram flour
- 3 tablespoons plus 3 tablespoons dairy free milk
- 1-2 teaspoons sunflower oil
Dark chocolate sauce
- 3 tablespoons raw cacao powder or cocoa powder
- 3 tablespoons rice syrup
- 1 tablespoon water
- Heat a frying pan on a low heat whilst you make your batter.
- Put the gluten free bread flour, chickpea flour and 3 tablespoons of dairy free milk in a jug
- Using a fork mix well, getting rid of any lumps by smushing the mixture against the side of the jug
- Add the remaining 3 tablespoons of milk and mix
- Pour 1 teaspoon oil into the pan, tilt the pan so the oil covers it
- Pour the batter into the pan, again tilt the pan, so you get an even thin coating of batter
- Fry for a few minutes on a medium heat, flip over, add a little more oil if needed and fry for another few minutes.
- For the dark chocolate sauce mix the cacao or cocoa and syrup with a spoon till smooth
- Add the water, mix well and set aside
- This chocolate sauce is very dark and bitter, if you want it sweeter and less bitter simply add more syrup. The sauce will lasts for a month in your fridge.
- Serve with the dark chocolate sauce, berries and vegan ice cream
Pancake Day 2018
Maple Cinnamon and Apple Pancakes
Makes 3 small pancakes
- 40 grams gluten free white bread flour
- ½ teaspoon cinnamon
- 1 tablespoon ground flax seed
- 1 tablespoon coconut sugar
- 6 tablespoons dairy free milk
- 1 small apple, around 100 grams, grated
- 20 grams sultanas (optional)
- Maple syrup
- Heat a frying pan on a low heat whilst you make your batter
- Put the gluten free bread flour, cinnamon, flax seed, sugar and dairy free milk in a jug
- Mix well then add the grated apple and sultanas
- Add 1 teaspoon of oil to the pan
- Spoon the batter into 3 small pancake shapes in the pan
- Fry on a medium heat for a few minutes until browned then flip over and fry for around 5 minutes
- Stack on you plate with a drizzle of maple syrup between the pancakes and on top
- Scatter a little coconut sugar and cinnamon on top
Both recipes above are from Vegan Chef Day .
Sweet Potato Pancakes
Makes 4 pancakes
- 1 small sweet potato (about 1/2 cup mashed)
- 3 T almond flour
- 2 eggs
- 1/2 t baking powder
- 1/4 t cinnamon
- Grass-fed butter (or ghee), for cooking and serving
- Pure maple syrup, for serving
- Begin by boiling 1 small sweet potato in water until soft. Remove skin. Mash smooth with a fork.
- Beat eggs in a large mixing bowl. Add sweet potato, almond flour, baking powder and cinnamon. Whisk with a fork until smooth.
- Heat a large skillet over medium heat. Melt 1 teaspoon of butter. Scoop 1/3 cup of pancake batter and pour into skillet. Cook 2-3 minutes. Use a spatula to flip and cook an additional 3 minutes. Serve hot with extra butter and maple syrup.
Honey Lemon Coconut Paleo Pancakes
Makes 9 pancakes
- Coconut oil, for frying
- 1 1/3 cups coconut flour
- 8 large eggs
- 1 cup unsweetened, non-dairy milk
- 1 tablespoon raw honey
- 2 tablespoon unsweetened coconut flakes
- 2 tablespoon freshly squeezed lemon juice
- 1 ½ teaspoon baking soda
- Preheat a large skillet to medium heat and grease with coconut oil.
- Add all the ingredients in a mixing bowl and combine until smooth.
- Scoop out ¼ cup of the batter and add to the preheated skillet. Form into a circle with a spatula. Cook 5-6 minutes, then flip and cook another 4-5 minutes.
- Repeat for the remaining batter.
- Serve topped with lemon juice, coconut flakes, and raw honey.
Both recipes above are from Paleo Hacks .
Dairy-Free Spelt, Quinoa and Oat Pancakes
Makes 10 pancakes
- 175g spelt flour
- 50g quinoa flour
- 1 tbsp sugar
- Pinch of salt
- 1 egg
- 400ml Alpro Oat Original drink
- 50g raisins
- Place the flours, sugar and pinch of salt into a large mixing bowl. In a separate bowl beat the eggs and Oat Original together until combined.
- Gradually add the Oat Original mixture to the flours, whisking together until a smooth batter is formed. Then, stir in the raisins.
- Pour a little oil into a hot pan over a medium heat. Then pour the batter into the pan in batches to create your pancakes.
- Cook the pancakes on both sides until golden brown, then pile up and serve with fresh berries and a splash of maple syrup.
Dairy-Free Blackberry and Apple Crepe Cones
Makes 2 pancakes
- 2 scoops Alpro Vanilla Ice Cream
- 150g blackberries
- 2 tbsp agave syrup
- 2 ready-made crepes
- Handful of apple crisps
1. Place 100g of the blackberries in a small saucepan with a splash of water and gently heat until they start to break down and release their juices.
2. Blitz the warmed blackberries using a hand blender and pass through a sieve to remove any seeds, then mix with the agave syrup.
3. Warm the crepes through for 30 seconds in the microwave, then spread a little of the coulis on a quarter of the crepes, followed by a couple of blackberries and apple crisps. Top with a scoop of Alpro Vanilla Ice Cream.
4. Fold the crepe in half and then roll into a cone around the ice cream ball. Top the ice cream with a final drizzle of coulis and some of the apple crisps to serve.
Free-From American Style Pancakes
Makes 10 pancakes
- 250g FREEE Plain White Flour
- 2 tbsp icing sugar
- 1 ¾ tbsp FREEE Baking Powder
- 2 eggs (or 2 tbsp FREEE Chickpea Flour + 4 tbsp water)
- 150ml milk (or vegan milk)
- 50g butter, melted
- Oil for frying
- Sliced banana, chopped almond and maple syrup for serving
- Put the flour, icing sugar and baking powder into a bowl and stir to combine.
- Place an empty bowl on your weighing scales and crack in the eggs (or chickpea flour + water). Slowly add the milk until the mixture weighs 250g. Beat together well.
- Stir in the dry ingredients, then the melted butter. Beat into a smooth thick batter.
- Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
- Pour batter into the pan to make 8cm/3” circles and cook on medium heat.
- When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side.
- Repeat until the batter is used.
- Serve warm with your favourite toppings.
- Equipment Large frying pan
Genius Gluten Free Pancakes
Makes 8 pancakes
- 140 g potato flour
- 70 g rice flour
- 70 g ground almonds
- 2½ tsp gluten-free baking powder
- ½ tsp salt
- 2 medium eggs, separated
- 290 ml milk or dairy-free milk
- Vegetable oil for cooking
- Preheat the oven to 60°C.
- To prepare the pancakes, sift the flours, ground almonds, baking powder and salt into a medium bowl.
- Beat the egg yolks together, and whisk in the milk.
- Make a large well in the centre of the flour mixture, and pour in a third of the egg and milk mixture.
- To incorporate the flour, stir the egg and milk mixture in small circles with a wooden spoon, so that the flour is slowly drawn from the sides of the well into the liquid. Do not stir vigorously, or the flour will not be mixed evenly, resulting in a lumpy batter.
- Once the mixture in the well is smooth, add more of the milk, continuing to stir in small circles and slowly drawing in the flour mixture, until all the milk has been added, the dry ingredients are incorporated and the batter is smooth and thick.
- In a separate, clean bowl, whisk the egg whites until they hold their shape but wobble when shaken.
- Stir a large spoonful of the egg whites into the pancake batter.
- Gently fold through the remaining egg whites, to form a light and airy batter.
- Lightly grease the pan with oil, and place over a high heat.
- Once the oil starts to smoke, pour enough of the batter into the centre of the pan to form a pancake about 12.5 cm across.
- Cook undisturbed until bubbles form on the surface and the bottom is golden brown and released from the pan.
- Turn over with a fish slice, and continue to cook until the pancake has puffed up and feels springy in the centre.
- Keep warm under foil in the oven while you prepare the remaining pancakes in the same way.
Pimp up your Genius pancakes with the below options:
- Replace half the dairy milk with buttermilk, to make pancakes with a slightly sour, complex flavour that cuts through the sweetness of sweet toppings.
Lemon and Sultana Pancakes
- Stir the finely grated zest of 1 lemon into the pancake batter.
- Pour the batter into a hot greased pan to form pancakes about 7.5 cm across, and sprinkle 6–8 sultanas evenly over each pancake.
- Once each pancake has puffed and set, turn over to brown the fruited side. Serve warm and buttered.