The best & easiest Gluten free pancakes
Prep time
Cook time
Total time
Author: EnHealthy
Pancakes mixture
  • 3 small (145 g) bananas
  • 1 cup (140 g) gluten free oats
  • ¼ cup (95 g) corn maize or tapioca starch
  • 1 cup (355 g) coconut milk
  • 1 teaspoon baking powder
  • 1 tablespoon chia seeds
  • 2-3 tablespoons coconut oil for frying
Tahini sauce
  • 6 tablespoons tahini paste
  • 4 tablespoons honey or agave syrup
  • 6 tablespoons coconut milk room temperature
  • 1 banana sliced
  • 2 tablespoons chopped walnuts
  • ½ teaspoon cinnamon powder
Pancakes mixture
  1. Add all ingredients for the pancake in a blender, blend until smooth and creamy. Set aside and let it rest for 20 minutes.
  2. Heat a large nonstick skillet, over medium heat. Carefully rub skillet with a little coconut oil.
  3. Once hot, spoon ¼ cup each pancake of the batter onto skillet (about 3 pancakes). Cook until surface of pancakes have some bubbles and the edges appear dry (2-3 minutes). Carefully flip pancakes and cook until browned on the underside (2-3 minutes more). The gluten-free pancakes needs a slightly longer cooking time.
  4. Transfer cooked pancakes to a plate.
Tahini sauce
  1. Meanwhile add all ingredients for the tahini sauce in a bowl and mix well until creamy.
To serve
  1. Top with tahini sauce, sliced bananas. We also love a sprinkle of walnuts & cinnamon.
  2. Best when fresh, though leftovers keep covered in the refrigerator 3-4 days, or in the freezer up to 1 month. To reheat, toast or bake in 180 degree C oven until hot.
8-10 Pancakes
Recipe by - Delicious & Nutritious at