UC News

How to make healthy pancakes - Easy ideas including gluten-free, vegan and dairy-free recipes

Credit: Lisa Linder/Â Lea Hendry Valle

How to make healthy pancakes - Easy ideas including gluten-free, vegan and dairy-free recipes
There's no need to feel deprived if you're avoiding gluten or trying to eat healthily with these delicious pancake recipes

Pancake Day is almost here and people avoiding gluten should not have to miss out on our favourite homemade breakfast dish.

Not only are all of these pancake recipes free from gluten, but we have also selected some that are suitable for vegans, paleo dieters and those avoiding dairy - as well as those just wanting to eat healthily.

After all - is there any better way to kick off Pancake Day than with a big pile of delicious pancakes?

Amazing gluten-free pancake recipes

Healthy apple and banana oat pancakes

Credit: Matt Russell

These delicious 10-minute pancakes are gluten-free as well as being sweetened naturally with banana.


Six pancakes


To serve


  1. Get all your ingredients and equipment together.
  2. Put the oats into a blender and blitz until you have a rough scruffy four.
  3. Grate the apple. Put the nuts, milk, apple and banana into the blender and blitz until combined.
  4. Heat a non-stick pan on a medium heat and add a little coconut oil or butter.
  5. Allow it to melt, then add ladlefuls of the pancake batter to make Scotch pancake rounds. Cook for 2–3 minutes, or until bubbles rise to the surface.
  6. Use a spatula to carefully fip the pancakes over and cook on the other side.
  7. The first batch are always more delicate, so don’t worry if they look a bit scruffy. Keep them warm while you cook the rest.
  8. Once all your pancakes are done, use a speed peeler to peel your apples into long pieces then put into a bowl and toss with the lemon juice, the cinnamon and nutmeg.
  9. Serve the pancakes stacked and topped with the apple, maple syrup and, if you like, a little yoghurt.

Almond and coconut pancakes with spiced plums

Credit: Lisa Linder

These protein-rich pancakes are a great option if you eating gluten-free .




For the plums

For the pancakes


  1. Preheat the oven to 200C/gas 6.
  2. Cut the plums in half, discard the stones, and place eight of them (16 halves), cut-side up, on a parchment-lined baking-sheet.
  3. Mix together the honey, mixed spice, orange zest and juice and pour over the plums.
  4. Roast for 15 minutes, then remove and allow to cool. As the plums cool, they will release their natural juice. Blend the remaining four plums with the cooking juices and set aside.
  5. Put the ground almonds in a large mixing-bowl. Sift the coconut flour, cinnamon and baking-powder over the top and mix together thoroughly.
  6. In a separate bowl, whisk the eggs with the coconut milk, vanilla seeds and runny honey, and then beat this into the dry mixture to make a smooth batter.
  7. Heat a small non-stick frying-pan over a low heat. Add a little coconut oil and drop a large spoonful of pancake batter into the hot pan (the mixture should be enough for four pancakes). Cook for one minute, then flip the pancake over and cook for a further minute on the other side until golden brown. Slide out of the pan and keep warm while you cook the remaining pancakes in the same way.
  8. Reheat the plums gently. Serve the pancakes with the warm plums, drizzled with the plum sauce.

Recipe from “Gut Gastronomy” by Vicki Edgson and Adam Palmer (Jacqui Small, £30)

Banana pancakes with pomegranate jam

Credit: Haarala Hamilton

Green Kitchen Stories share their gluten-free healthy banana pancakes with coconut and jam

I don't blend the seeds, but you can if you prefer smoother jam.


Four; jam recipe makes 6-8 small jars


For the pancakes

For the jam


  1. First make the jam.
  2. Halve the pomegranates and, holding them upside-down over a large bowl, tap the skin with a wooden spoon so that the seeds and any juice drop into the bowl. Discard the peel and membranes. Alternatively, fill the bowl with water and, with your hands submerged, release the seeds with your fingers, then scoop them out.
  3. Put the juice and seeds in a large saucepan, add the raspberries and agave nectar and heat slowly, stirring well. As soon as the mixture begins to boil, lower the heat, stir in the thyme leaves and simmer for 20 to 30 minutes. Meanwhile sterilise the jars by boiling them in hot water for several minutes.
  4. Add the lemon juice to the pan. Keep it on the heat for one more minute, then carefully pour it into the sterilised jars and close the lids. Allow to set at room temperature, then refrigerate. This will stay fresh in the fridge for a few weeks.
  5. To make the pancakes, peel the bananas and mash with a fork. Whisk the eggs in a bowl, mix with the mashed bananas, add the dessicated coconut and cinnamon, and stir to combine.
  6. Heat a little coconut oil in a frying-pan over a medium heat. Pour three small portions of the batter into the pan at a time and fry the pancakes on both sides until golden brown.
  7. Serve with the pomegranate jam and a dollop of natural yogurt, if you like.

More healthy pancake inspiration...

Fluffy gluten-free coconut flour pancakes

Credit: Lea Hendry Valle

2 ingredient gluten-free pancakes

Credit: The Londoner

Gluten-free banana and chocolate pancake recipe

Credit: The Detox Kitchen

Healing recipes: buckwheat pancakes with fresh berry sauce

Healthy recipes: gluten-free banana pancakes

Credit: Tommy Clarke

Honey cloud pancakes recipe

Credit: Things We Make

Sweet potato pancake recipe by Deliciously Ella

Credit: Clare Winfield
Topic: #pancakes #vegan
Open UCNews to Read More Articles