Gluten-free blueberry, banana and vanilla pancakes

27 January 2016

You would never guess these delicate pancakes are gluten-free, but there's no need for any flour with these delicious banana pancakes.

Preparation time

10 minutes

Cooking time

15 minutes

Makes

8 pancakes



Method

  • 2 medium-sized ripe bananas
  • 3 eggs
  • 1 tsp vanilla extract
  • ½ tsp ground cardamom seeds (optional)
  • 150 g/5 oz/¾ cup blueberries
  • 1 tbsp vegetable oil
  • 2 tbsp maple or golden syrup
  • 1 tsp vanilla sugar or icing (confectioner’s) sugar

Method

You would never guess these lacy, delicate pancakes contain no grains nor any type of flour. They are gluten-free and high in protein.

They are so easy and quick to make if you have a stick blender, or a liquidiser, and a non-stick frying pan. The weight and size of bananas vary considerably and it is worth weighing them before you start. A medium-sized ripe banana with its skin on weighs about 150 g/5 oz, and this is the size we have based this recipe on.

Use bananas that are ripe, but not over-ripe with black patches.

Peel the bananas and place them in a tall jug or liquidiser. Add the eggs, vanilla and ground cardamom, if using. 

Liquidise these ingredients and leave the batter to settle for 5 minutes. The mixture can be quite frothy at this stage and the bubbles need to disperse a little before cooking. 

Just before you are about to cook the pancakes, stir in 100 g/3 oz/½ cup of the blueberries.

Heat a large non-stick frying pan and, with a piece of kitchen paper, wipe oil around the pan. 

Pour 2 tbsp of batter into the pan for each pancake. You should be able to fit 4 small pancakes in a pan and each pancake should measure about 10 cm/4 in across.

Cook the pancakes for 2 minutes or until just set. Flip the pancakes over and cook for a further 2 minutes.

Serve the pancakes with extra blueberries, a drizzle of syrup and a dusting of vanilla sugar.

Recipe from Cooking for the Sensitive Gut by Dr Joan Ransley and Dr Nick Read, published by Pavilion, RRP £16.99. Recipe photography by Dr Joan Ransley.

See our gluten-free recipe section for more wheat-free recipes.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.