Healthy pancake recipe


Gluten-free Blueberry Pancakes

Anyone who knows me will know that I am a huge fan of pancakes. They are the perfect weekend breakfast as they feel like the ultimate indulgent treat yet they are so versatile and with a few simple modifications, you easily can transform them into a perfectly nutritious yet equally decadent stack! It all depends on which ingredients you choose to use – swapping the white flour and refined sugar for ground oats and maple syrup is a great place to start.

If you avoid gluten and dairy like myself, or if you’re just looking to enjoy your favourite weekend breakfast in a more healthy way, look no further! Here is my step-by-step guide to making the perfect healthy pancakes.


1/2 cup oat flour
1/2 mashed ripe banana
1 egg
1 tsp baking powder
2 tsp ground flaxseed
1 tsp maple/date syrup

2 tbsp almond milk

Optional add-ins: 

1/2 tsp cinnamon
1 tbsp cacao powder
1 tbsp smooth peanut butter
Handful of blueberries
Dark chocolate chips
Topping suggestions:
Fresh berries, Raspberry Chia Jam, Sticky Toffee Date Spread, chunks of Homemade Chocolate, homemade granola (try my Banana Nut Crunch Granola or Nutty Cinnamon Granola, banana slices, maple syrup, raw honey, date nectar, peanut butter, almond butter, homemade cacao sauce (healthy chocolate spread), freshly squeezed lemon juice, desiccated coconut, cacao nibs…


1. Mix the wet ingredients in one bowl and the dry ingredients in another.
2. Add the wet ingredients to the dry ingredients and whisk everything together thoroughly.
3. Heat a frying pan with some coconut oil and add 2 tbsp of the batter per pancake.
4. Cook for about 2 mins per side until golden, then flip.
5. Add as many toppings as your heart desires – the more the merrier!
If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!

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