Gluten Free Pancakes with Blueberry Sauce


Christmas is such a wonderful time of family-togetherness, gift-giving and celebration.  I'd like to give everyone an opportunity to wake up to an absolutely delicious breakfast which is gluten free, sugar free and totally healthy.   

Gluten Free Pancakes


  • Food processor/thermomix
  • Spatula
  • Bowl
  • Small frying pan (mine is 20cm diameter but you don't need to fuss)
  • Serving plate/s

Ingredients per person (makes 2 pancakes each):

  • 1 banana (roughly 150g when weighed with skin)
  • 1 egg (roughly 60g)
  • 1/2 tsp cinnamon
  • Butter/coconut oil for cooking


  1. Place all ingredients in your food processor/thermomix and whiz it all up until the banana is runny and without lumps
  2. Warm up your pan over a medium heat, melt the butter/oil and pour some mix when the butter is hot
  3. Let the pancake cook through so that it's no longer runny on top and carefully flip with your spatula.  These pancakes are a little more fragile than traditional pancakes so flip with care.  The smaller you make them, the easier it is to flip without them falling apart.
  4. Serve on your plate, stacking pancakes on top of each other waiting for the blueberry sauce if you wish

Blueberry Sauce


  • Small saucepan with lid
  • Wooden spoon/silicon spatula
  • Bowl/jar for storing (if there's any left, but I highly doubt there will be)


  • 250g blueberries
  • 60g butter


  • Place your blueberries and butter in your saucepan with the lid on and over a medium heat
  • Bring to the boil and simmer for at least 10 minutes to make a sauce.  The longer you cook it, the thicker and sweeter it gets.  
  • Serve over a little natural yoghurt with your gluten free pancakes.  This is a perfect way to sweeten yoghurt for a 'treat' snack too.