So guys IT’S PANCAKE DAY! In case you didn’t know 😉 I’m really excited to share this recipe for some simple gluten-free, dairy-free pancakes, jazzed up with a fruity berry compote and served with coconut chips for extra crunch. I like my pancakes quite chunky and mini-sized, stacked-up, with toppings spilling down; rather than thin ones rolled up so this recipe is ideal for those who share my preference. So let’s get flipping!

For the pancakes –

  • 150g gluten-free flour (I used Indigo Herbs brown rice flour)
  • 4 tablespoons stevia or coconut sugar (I used Natvia natural sweetener)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 200ml almond milk (I used Blue Diamond)
  • 1 egg
  • 1 teaspoon vanilla extract
  • Coconut oil, for frying (I used Cocofina)

For the berry sauce –

  • 200g mixed berries (fresh or frozen)
  • 3 tablespoons stevia
  • Coconut chips, to serve (I used Cocofina)

Get making!

  1. To make the pancakes: Mix together the flour, Natvia, cinnamon and baking powder in a bowl.
  2. Whisk the almond milk, egg and vanilla then pour into the dry ingredients. Mix well to combine and form a slightly thick batter.
  3. Heat some coconut oil in a nonstick pan then drop spoonfuls of the mixture in, cooking for 3-4 minutes on one side then flipping over and repeating on the other.
  4. Place on a plate and keep warm while you repeat with the rest of the mixture until used up.
  5. Meanwhile make the berry sauce: Heat in a pan with 3 tablespoons of water. Whisk in the cornflour mixture and cook on a medium heat for a few minutes until thickened (but not too thick). Stir in the Natvia then set aside.
  6. Once your pancakes have all cooked, serve some stacked up with some berry sauce served on top and scattered with coconut chips. Eat straight away!