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Gluten-Free + Vegan American Style Pancakes

Fluffy and light!
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: Gluten-Free
Servings: 3 people


  • 2 Bananas

Wet Ingredients

  • 1 tbsp Oil
  • 1 tsp Vanilla Bean Paste or 2 tsp of Vanilla Extract
  • 250 ml Plant-Based Milk I use Oatly
  • 2 tbsp Maple Syrup

Dry Ingredients

  • 240 grams Gluten-Free Self-Raising Flour I use Doves Freee Flour
  • Pinch Salt


  • 1 handful Blueberries
  • Vegan Butter for cooking


  • Heat up the oven to 160° (fan) and place a baking tray inside the oven
  • Mash the bananas in a large mixing bowl
  • Mix in the wet ingredients with the mashed bananas
  • Fold in the dry ingredients
  • Add in the blueberries and mix in until incorporated
  • Put a frying pan on a medium to high heat and melt a knob of butter
  • Spoon out the batter in to the pan and cook for about 5-10 minutes, flipping regularly until golden and cooked on both sides (you'll make about 8 pancakes)
  • Once you've finished frying the pancakes place them in the hot baking tray in the oven for another 5 minutes so they cook properly on the inside. You can stage this if you don't have enough space in your frying pan to cook all at once!