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Lockdown Plant based Gluten free Pancakes

Just in case you missed it team, here is my go to pancake recipe which can be made plant based and/or gluten-free, because you know I like to take care of you all, and I just need to say they are absolutely delicious especially with the blueberry chia jam banana and cacao nibs.

My friend @ilovsprouts told me that my Spelt Pancake recipe was her 'go to' pancake recipe a while back and it made my heart sing, she makes pancakes a lot! So I thought I'd share this recipe with you all.

I've added a gluten-free and vegan version below along with the Blueberry Chia Jam we had with them.

Pancakes are a great option when you don't have many ingredients in and can be sweet or savoury fillings. I love using spelt wholemeal flour for pancakes as it makes lovely crispy light pancakes. I've recently discovered sorghum flour which is a perfect gluten-free wholemeal flour substitute which isn't quite as strong tasting as buckwheat and I got it at my local 4square. You could also use a

gluten-free flour substitute.


~Adapted from The Veggie Tree Autumn and Winter Cookbook~

Vegan | Gluten-free Makes 15

Gather your ingredients and measure the following into a large bowl: 1 egg, whisked or 1 banana, mashed well or 1 Tablespoon ground flax seeds mixed with 2 Tablespoons of water and left to absorb for 10 minutes Then add: 2 cup wholemeal spelt flour or regular flour or 1 ½ cup buckwheat, sorghum or brown rice flour (or a mixture of any of them) ¼ cup cornflour(starch)

pinch of salt

Make a well in the center, then add: 2 c milk, dairy or soy ¾ c water 2 T butter, dairy or plant-based, melted or 2 T coconut oil

Whisk this through and leave the batter to sit for 30 minutes. Heat a cast-iron pan on a medium high heat and add a little fat (½ tsp at a time): 2 T butter, dairy or plant-based or 2 T coconut oil

When sizzling, add a ladle of the mixture into the pan and tip the pan around so the surface is completely covered. Loosen at the edges with a spatula and flip the pancake over and when it’s golden on the first side, then cook the other side for another 30 seconds. Stack the pancakes on a plate. Repeat until all the mix is finished. Serve with Blueberry Chia Jam, sliced banana, cacao nibs and maple syrup.


After arriving home late last night we made Pancakes this morning for breakfast. I really wanted to add some nutrition and colour to the meal as I've been reading 'The Proof is in the Plants' by Simon Hill and we all need to be eating more berries as the health benefits are massive! Plus Chia seeds are little powerhouses of nutrition, seriously team you want to be eating them often.

This is a great alternative to traditional jams as it has a shorter cooking time, so it retains the colour and fresh blueberry flavour along with containing and a lot less sugar, actually non as I've utilised true maple syrup as the sweetener in this recipe. You can use any berries or soft stone fruit in this recipe also. It makes a lovely compote to have over yoghurt, muesli or porridge and it's also delicious on toast or scones.


~Adapted from The Veggie Tree Spring and Summer Cookbook~

Vegan | Gluten-free Makes 1 1/2 cups

Gather your ingredients and then add the following to a pot: 2 cups blueberries, fresh or frozen zest and juice of 1 lemon 1 tsp cinnamon powder

While the fruit is heating, mash it to release the juices. Add: 2-3 Tablespoons maple syrup or sugar

Cook for five minutes. Remove from the heat and stir in: 2 T chia seeds

Stir again after two minutes and leave to thicken for up for 5-10 minutes. Either enjoy immediately or spoon the jam into a warmed sterilised jar, secure the lid and store in the fridge for up to two months unopened. Once opened, use within a week

The original recipe for the pancakes is from my Autumn & Winter Cookbook on page 33 as part of the Crispy Spelt Polenta Pancakes recipe and the Blueberry Chia Jam is from my

Spring & Summer Cookbook on page 118.

I hope you enjoy these updated recipes and don't forget to let me know how you are going with them.

Anna x


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