Gluten-free Pancakes

Struggling to find a vegan and gluten-free dessert? Here’s a recipe that might catch your interest.

Preparation time: less than 30 mins

Cooking time: less than 10 mins

Quantity: 6 pancakes


  • 65g rice flour
  • 65g tapioca flour
  • ½ very ripe banana
  • 300ml almond milk
  • 2 tbsp. rapeseed oil or coconut oil, for frying

For topping:

  • 1½ bananas, sliced
  • A handful of large-sized blueberries
  • 30g toasted pecans
  • 6 tbsp. maple syrup


  • Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter (approximately having the consistency of single cream). Then pour the mixture into a jug.
  • Heat a 20-25cm/8-10 inches non-stick frying pan and brush it with a little amount of oil. Pour in some of the batter and swirl it around the pan to make a full-sized pancake. Cook for 1-2 minutes, or until the pancake appears to be golden from the edges. Then, flip it over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping them in foil and placing in a low temperature oven.
  • Put the pancakes on plates and add toppings of bananas, blueberries, pecans and maple syrup. Serve immediately.
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