Donal Skehan's Gluten-free pancakes with blueberry, banana and honey


120g oat flour (oats blitzed in a food processor)
1 tsp gluten-free baking powder
1 tsp chia seeds, flax seeds or ground pumpkin seeds
Pinch of fine sea salt
100ml milk
2 large free-range eggs, separated
150g blueberries
1 tbsp coconut oil
1 large ripe banana, peeled and sliced
Honey, coconut yogurt, to serve


1. Place all the dry ingredients in a large mixing bowl, mix to combine and then make a well in the centre. Pour the milk into a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.

2. In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined. Add a handful of the blueberries to the batter if you want and fold in.

3. To cook the pancakes, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2-3 minutes on each side, or until the pancakes are golden brown. Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, and yogurt.

Serves: 2

4 stars

Average user rating Based on 21 ratings

This recipe was first published in Tue Dec 15 10:28:27 GMT 2015.