Gluten-free Banana & Blueberry Pancakes

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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By crikey, these Gluten-free Banana & Blueberry Pancakes are good!

So quick and easy to make, but a totally yummy result and great for a lazy weekend brunch. The best thing is you can feel completely virtuous while eating them! Thanks to Julia Baldassano from Mind Body for this great little recipe.



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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Servings 6 Servings


  • 1 ripe banana
  • 2 organic (cage-free eggs)
  • 2 tbsp almond meal (almond flour)
  • ½ tsp vanilla extract
  • ½ tsp cinnamon powder
  • 1/2 cup blueberries (fresh or frozen)
  • 1 tbsp coconut oil
  • Greek yoghurt
  • Fresh berries & organic maple syrup for topping


  • Mash the banana with a fork in a mixing bowl. Add almond meal (flour). Whisk in eggs, vanilla and cinnamon. Stir in blueberries.
  • Heat coconut oil in a pan or griddle.
  • Ladle batter in pan and cook each pancake 1 to 2 minutes on each side.
  • Top with a dollop of Greek yoghurt, fresh berries, and/or a drizzle of maple syrup, as desired. Or, you could sift a little icing sugar over top, though this wouldn’t be quite so healthy!
Keyword Banana Blueberry Pancakes, Gluten-Free
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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