Gluten Free American Style Pancakes.

This. If you make anything off of my blog, make it THIS.



Let’s put it this way – these would probably be what I’d choose as my last meal. Deep, right?


My friend Alice and I had been wanting to make these whilst we were living in France for absolutely ages, and yet never got round to it. What idiots we were. This is just perfection.



Sweet pancakes, which, when cooked, ooze dark chocolate, complimenting the natural sugars in it from the banana, and they are thick enough to fulfil any craving you have. PLUS they’re gluten free, and if you substitute the dark chocolate for dairy free chocolate, they can be vegan too. Everyone can enjoy them!


So… what are you waiting for?


Recipe from The Minimalist Baker

Ingredients for two portions (note I didn’t say people.. one for you today, one for you tomorrow)
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 1 very ripe medium banana (~1/2 cup mashed)
  • 1 teaspoon baking powder
  • pinch salt
  • 1/2 teaspoon vanilla extract (optional)
  • 1 Tablespoon almond butter
  • 1 Tablespoon melted coconut oil
  • 1/3 cup unsweetened almond milk
  • 1/2 cup gluten free rolled oats
  • 2 Tbsp ground almonds
  • 1/4 cup gluten free flour blend (I used Dove’s plain gluten free flour)
  • as many dark chocolate chips as your heart desires
  • OPTIONAL: 1 tsp agave syrup if your banana wasn’t very sweet
  1. Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.
  2. Add your very ripe banana and baking powder and mash.
  3. Add oil, salt, vanilla, almond butter, almond milk and stir.
  4. Stir in oats, almond meal and gluten free flour blend until just combined.
  5. Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes whilst heating some coconut oil in a frying pan. You want it hot but not too hot or it will burn the pancakes – heaven forbid! This mix will last – I put mine in the fridge after making the first batch and went back to it the next day – it was still as yummy as fresh! Just get it out of the fridge 10 minutes before cooking so it’s at room temperature.
  6. I cooked them for about 20-30 seconds either side but the original method says they take longer to cook, so this really is a judgement call. Flip them with a pallet knife – this turned out easiest for me!




Demolish them like Godzilla demolishes towns.



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