Banana and Blueberry Pancakes
Prep time
Cook time
Total time
These pancakes are gluten, dairy and egg free!
  • 1 cup rice or soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup oil (use a lightly flavoured oil like olive or rice bran. Alternatively use melted coconut oil)
  • 1 large banana (or 2 small bananas)
  • 1 cup rice flour
  • 2 tablespoons of tapioca starch
  • 2 tablespoons of coconut flour
  • 1 teaspoon GF baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar (optional)
  • Pinch of salt
  • ½ cup frozen blueberries
  1. Whisk your milk alternative, apple cider vinegar and oil together in a small bowl and set aside for ten minutes.
  2. Combine the rest of the ingredients, except the blueberries, in a medium sized mixing bowl
  3. Add the milk, vinegar and oil mix to the dry ingredients and blitz with a stick blender until smooth.
  4. Rinse the frozen blueberries in warm water, drain and add to the pancake mix. Stir gently to combine
  5. Add spoonful’s of the mix to a greased pan on medium low heat. When the pancakes bubble and start to change colour on top, turn and cook on the other side until golden.
Recipe by Munch at