February 27, 2017

In our house Pancake Day happens at least three times a week, but for ACTUAL Pancake Day I thought I’d put a little poll on Twitter to find out what flavour combination you’d most like to try. The people have spoken and ‘gluten free chocolate chip’ was the winner with over 50% of votes!

This magic gluten-free recipe for pancakes is my all-time favourite, no matter what’s added to it. It was one of the first recipes I discovered when going gluten free for IBS and I have never looked back! It doesn’t seem possible that bananas, oats and eggs make perfect little fluffy pancakes but they do. They really, really do.

Makes approximately 12 pancakes 

2 bananas

2 eggs

70g gluten-free oats

1 tsp vanilla extract

Pinch salt

Splash milk/almond milk

Chopped dark chocolate of your choice (Ombar is great)


Blend the bananas, eggs, oats, vanilla and salt in a bowl until it looks like batter. The ‘splash of milk’ is to loosen the mixture a little, but be careful not to add too much. Heat a frying pan with a little oil and then use a ladle to pour the mixture. Wait 30 seconds – 1 minute and flip. Repeat until all the mixture has gone (it doesn’t keep very well so use all the batter and you can always pop extra pancakes in the fridge for later!)

Top with anything you like! Nuts, fruit, honey, maple syrup! Go crazy. It is Pancake Day after all.

If you try this recipe I would LOVE to know about it! Tag me on Insta or Twitter @georgiaadolpho! Enjoy.

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