Description
These Greek Yoghurt Pancakes (Gluten‑Free) are fluffy, tender and slightly tangy, made with ripe bananas, maple syrup, Greek yoghurt and a blend of gluten‑free flours. Ready in around 25 minutes and perfect for breakfast, brunch or even dinner.
Ingredients
- 2 ripe bananas
- 2 eggs
- 2 tbsp maple syrup
- 1 tbsp olive oil
- ¾ cup Greek yoghurt
- 1 tsp vanilla bean paste
- 2 tbsp lemon zest
- ½ cup gluten‑free self‑raising flour
- 1 cup almond flour
- 1 punnet (approx. 125 g) blueberries
- Butter or oil, for frying
To serve:
- Greek yoghurt
- Banana slices
- Fresh blueberries
- Raw honey
- Crushed pistachios or walnuts
Instructions
- Add the bananas, eggs, maple syrup, olive oil, yoghurt and vanilla to a blender and blend until smooth.
- Add the gluten‑free self‑raising flour, almond flour and lemon zest and blend briefly until just combined. Let the batter rest for about 2 minutes.
- Heat a non‑stick pan over medium heat and add a little butter or oil.
- Pour about ¼ cup of batter for each pancake into the pan, then drop a few blueberries onto each one.
- Cover the pan and cook for about 2 minutes, until small bubbles form on the surface.
- Flip the pancakes and cook for another 2 minutes, until golden brown and cooked through.
- Serve warm topped with yoghurt, banana slices, fresh blueberries, a drizzle of honey and a sprinkle of nuts.
Notes
- If you don’t have gluten‑free self‑raising flour, use plain gluten‑free flour with 1 tsp baking powder.
- For a dairy‑free alternative, use coconut yoghurt and coconut oil or dairy‑free butter.
- You can swap almond flour for extra gluten‑free flour to make them nut‑free.
- Add a scoop of vanilla protein powder for extra protein—adjust liquid if batter is too thick.
- Try raspberries, strawberries or chocolate chips instead of blueberries for variation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Blender + Pan‑Fry
- Cuisine: Modern
Nutrition
- Serving Size: 3 pancakes (approx.)
- Calories: 220
- Sugar: 8g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 75mg
