I recently had a craving for pancakes, a typical weekend breakfast, I was craving fluffy pancakes with blueberries and maple syrup, but the idea of ​​making them as a package has always bothered me.

Reading the ingredients on the box brands, I notice at first glance that they have much more ingredients than my recipe.

Among them dextrose which is a sugar derived from corn, partially hydrogenated soybean oil and corn syrup, all of these probably come from GM corn and soybeans. In addition, other ingredients that I do not understand their function in the mixture such as sodium phosphate, mono and dilacerated, lactic acid, all elements that at least I do not recognize as food.

My recipe has ingredients that we all recognize, it is a mix between the pancakes that my father-in-law taught me to make (which by the way, they are very good) and my own recipe, the great thing is that they are quite healthy and versatile. It is also just as easy as taking a box and to be honest it is much tastier.




To start the day as it should, full belly, happy heart.

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 minutes

Yield: 4 1 x

Category: Breakfast

Cuisine: Classic

  • 2 cups of flour
  • 2 teaspoons baking powder
  • 3/4 cup rolled oats
  • 1/4 cup sugar
  • 1 3/4 cup milk (more or less depending on taste)
  • 2 eggs
  • 20 grams of butter melted
  • 1 tablespoon vanilla extract
  • a pinch of salt
  • Blueberries to taste


  1. Mix the flour, baking powder, oatmeal, a pinch of salt and sugar.
  2. Add the milk, egg yolks, melted butter, and vanilla extract.
  3. Raise the whites to the point and add them to the mixture in an enveloping way.
  4. Cook in a skillet and add the blueberries to each pancake.
  5. Serve with maple syrup.


 Pancakes recipes don't have to be complicated to be delicious. The proof is in this 3 ingredient pancake recipe. This super easy banana pancake recipe will be ready in under 20 minutes, plus it's sugar free.

You will be amazed at how tasty these three ingredient pancakes taste, they seem like they weren't dietary Whether you're looking for a healthier yet flavorful breakfast recipe, a quick pancake recipe, or a healthy option for kids, this banana recipe is the thing. what do you need.

Light banana pancakes.  Simple and inexpensive

You will never want to buy a ready-made pancake mix at the grocery store again after making this banana recipe .

  1. Fluffy pancakes recipe for beginners
  3. Makes the best daily fluffy pancakes

How to make homemade yeast flour

Yeast flour may generally not be used much in your preparations and this is one of the possible reasons why you do not have it in your pantry, however preparing it is very simple.

You need:

  1. 1 cup of flour
  2. 1 1/2 baking powder
  3. 1 teaspoon salt

Preparing it is very simple; Mix the ingredients and store in an airtight jar. You'll never need to buy pancake mix again!

What to serve with this quick pancake recipe

In order not to lose the dietary touch of these pancakes, you can prepare a sugar-free banana candy, to prepare it you need:

  1. 1 banana cut into slices
  2. 1 tablespoon of honey


  1. Put a pan to heat, when it is warm add the tablespoon of honey, it will immediately melt and bubble.
  2. Add the sliced ​​banana immediately and stir for 30 seconds or until you get a collation on the bananas and pour on top of the pancakes.

How to make banana pancakes with no added sugar

3 ingredients banana pancakes


  1. 2 medium bananas
  2. 2 eggs
  3. 1/3 cup yeast flour


  1. Mash the bananas in a large bowl until smooth.
  2. Add the eggs and mix until just combined, then mix the flour with the yeast until smooth.
  3. Grease a small skillet with cooking spray. Pour some banana pancake batter into the middle of the skillet, over medium heat. Let cook for about 1 minute, or until you can see bubbles appear on the surface. Flip and cook for another minute. Repeat until all the dough is cooked.

Light banana pancakes. Simple and inexpensive

 On our last trip to Japan and South Korea , it was clear to us that “ fluffy pancakes ” are the trend of the moment. Come on, the new eggs benedict and avocado toast. There are those who call them hot cakes, those who are fluffy Japanese pancakes (for us they are fluffy pancakes) ... Be that as it may, it is clear that this dessert is delicious and is very easy to prepare. Don't you believe us? Here is the recipe for extra fufositos Japanese pancakes .

fluffy Japanese pancakes recipe

Ingredients (2 people)

  1. 2 eggs
  2. 20 ml milk
  3. 40 gr of wheat flour
  4. 20 grams of sugar
  5. 1 teaspoon yeast
  6. a pinch of salt
  7. 1 teaspoon of butter
  8. Optional: vanilla, rum or orange aroma

As you will see, the ingredients are the same as those of classic crepes / cakes / pancakes… and this is a small variation of the original recipe, but you'll see that it has its own touch!


1. Okay, the first thing is to separate the whites from the yolks. We put the two yolks in a bowl and mix them with the milk. If we want to add to the pancakes a touch of vanilla, rum, orange,whatever the most flavorful aroma, it's time ... Of course, don't overdo it: 4 drops are enough.

2. The next step will be to incorporate the flour and yeast into the bowl (sifted, so that no lumps form, of course). We mix everything well for a few minutes and save.

3. What do we do with the clear ones? The whites are the secret of the recipe: we will have to beat them in another bowl for a few minutes. The next thing will be to add the sugar little by little while we continue beating. The texture that we will obtain should be similar to the beard foam (although it will taste better, fixed).

4. It is time to unite the two preparations, mixing them very well (by hand, forget about the mixer). As you will see, the dough was very fluffy (you'll see how rich!).

5. In a non-stick frying pan we melt the butter over low heat and when it starts to bubble we add our pancake batter, in small portions (don't worry if at first they have a weird and crooked shape, as soon as the bottom is done and turn around, gravity will flatten things out XD). Likewise, according to my experience, it is best to start making it small because you will see that it has its trick to turn it around

6. Done! We plate and serve with fresh fruit, maple syrup, honey, condensed milk, ice cream, cream, nutella, whatever you want 😉

This is the very simple recipe for Japanese pancakes, a sweet and easy to prepare dessert that will conquer the heart and stomach of the whole house!


 If you're in the mood for perfectly fluffy pancakes, look no further! This recipe is tasty enough for a big brunch party, but easy enough for a quick breakfast on the weekday. You can serve these classic pancakes with butter and your favorite syrup. It would be great to try them with golden syrup, maple syrup or fresh fruit syrup. If you prefer a sweet fruit sauce, try this raspberry sauce or fresh blueberry sauce.

Fluffy pancakes

You can reduce sugar or use it as a substitute for brown sugar or sugar in these pancakes. This recipe makes about 6 standard sized pancakes, but can be easily replicated for more people. Following the recipe are some tips and variations for some flavor variations and some useful tips for making perfect pancakes.


  1. 1 large egg
  2. 1 cup all-purpose flour
  3. 2 tablespoons of granulated sugar
  4. 2 teaspoons of baking powder
  5. 1/2 teaspoon of salt
  6. 2 tablespoons butter (melted)
  7. 3/4 cup milk (or more as needed to make a pourable dough)

Steps to do

  1. In a small bowl, whisk the egg lightly.
  2. Mix the dry ingredients in a mixing bowl and mix well. Mix the beaten egg, melted butter and 3/4 cup milk. Stir gently to mix. Add more milk until you have a dough that you can pour easily, but it's not too liquid.
  3. Grease a grill or pan and put on medium heat.
  4. Use 1/4 cup measuring cup to get the dough. Pour the dough into the hot greased grill or pan once or twice at a time, depending on the size of the pan.
  5. After about 1 1/2 to 2 minutes, the pancakes will bubble all over and the edges will appear dry. Turn the other side and cook for about 1 minute longer or until golden brown. Choose your favorite sauces and enjoy.
  6. The recipe makes 2 to 3 servings (6 pancakes) and can easily be doubled or duplicated for a family. If you prefer smaller pancakes, use a smaller scoop or a tablespoon to put the dough in the pan.


  1. Duplicate batches, bake whole pancakes, and store them in the freezer for quick breakfasts throughout the month. You can defrost them in the microwave or in a hot pan.
  2. For more fluffy pancakes, whisk the egg white individually and fold the pancakes into the dough just before baking.
  3. Do not mix the pancake dough too much. Lumps are good.
  4. If you don't have much time, mix the dough the night before. Cover and refrigerate until morning. If necessary, add one or two tablespoons of milk to thin the cold dough and then bake the pancakes normally.

Recipe Variations

  1. Buttermilk Pancakes: If you want to make pancakes with buttermilk, add 1/4 teaspoon of baking soda to the dry ingredients and replace the milk with buttermilk. If there is some leftover from another recipe, this is a great use of leftover buttermilk.
  2. Blueberry Pancakes: Add 1/2 cup fresh blueberries or well drained, thawed frozen blueberries to the dough. Mix them gently so that you don't crush the strawberries Proceed to step 4 and bake the pancakes.
  3. Pecan or Walnut Pancake: Add 1/3 cup chopped walnuts or walnuts into the dough and continue to cook.
  4. Peach Pancakes: Replace all or part of the milk with peach nectar and add 1/3 to 1/2 cup of chopped fresh peaches.

Makes the best daily fluffy pancakes

Each pancake recipe has an easy and quick version to make, and we are going to share it with you so you can solve your breakfasts in less than 10 minutes with fluffy pancakes.

What are the benefits of the pancake recipe? Pancakes or hotcakes (as they are also called in several countries), usually leave anyone satisfied. Copy 100 days of pancakes recipe for fluffy pancakes with red berries.

You can also decorate the pancakes with banana, maple syrup, chocolate and chocolate chips.

How do I make the pancake recipe fluffy? There are people who prefer their pancake recipe thin, yet there is another group of people who love their thicker or fluffier pancakes. your pancakes over low heat. Once it starts to bubble, flip it over. When is the best time to flip your pancakes? When the dough in the center is still soft. This way, when you flip your pancakes, the mixture will spread a little bit and create height.

Important fact: Make sure that the dough is moderately thick so that it is not distributed throughout the space of the pan when turning it over.

Varies with banana pancakes

The banana pancakes are really delicious. The purpose of this pancake recipe is to integrate the plantain or banana into the mixture so that the dough acquires flavor.

The easiest way to do this is to mash the banana and add those chunks to your recipe before making it in the pan. That is the whole secret of this snack or breakfast.

Ready not to die trying the first time?

Pancakes or fluffy pancakes

Fluffy pancakes recipe

Servings: 5

Prep time: 2 minutes

Level: Easy


  1. 3/4 cup flour
  2. 2-3 tablespoons sugar
  3. 1 teaspoon of baking powder
  4. 2 tablespoons unsalted butter
  5. 1 teaspoon vanilla extract
  6. 1 large egg
  7. 1/2 cup of milk
  8. Cinnamon, red berries, or zest of 1/2 lemon (optional)


- In a medium bowl mix the flour, sugar and baking powder.

- In another container add the melted butter, vanilla, egg and milk. Then stir.

- Pour the wet mixture over the dry one and join them again. The idea is that it is thick and well combined.

- Then, heat a pan over medium heat with a touch of butter, and pour the mixture over your pancakes.

- Let them cook for 1 or 2 minutes, and turn.

- Decorate with cinnamon, red berries, or zest of 1/2 lemon, and a touch of maple syrup.

Fluffy pancakes recipe for beginners

pancake batter

 It's candlelight I present to you today this recipe for the pancakes batter by 100 days of pancakes , Easy to make, tasty, fragrant and soft pancakes… you will become addicted to this pancakes batter. They are light and very good! 100 days of pancakes shares the steps for an unmistakable pancake batter. Perfect for any occasion.

A very quick preparation in which we will pour all the ingredients into the mixing bowl, then knead for a few seconds to have an excellent dough ready for each frying. The peculiarity of this recipe is that we put a few spoons of oil in the dough precisely to avoid putting butter or oil on the pan for each pancake. Here's how to do it. To make this recipe you will need the following ingredients:


250 g of flour

3 tbsp. tablespoon powdered sugar

3 eggs

500 ml milk

1 pinch of salt

2 tbsp. tablespoons of neutral vegetable oil

You can flavor your pancake batter with vanilla extract, orange blossom or a little rum .

Preparation steps:

1. In a bowl, combine the flour, sugar and a pinch of salt.

2. Add the eggs one by one, take care to mix well with the whisk between each.

3. Then gradually add the oil and then the milk. Mix everything.

4. Flavor the pancake batter as you wish, with the flavor of your choice.

5. Let stand for at least 1 hour. This step is not essential, it is quite possible to cook the dough without resting.

6. Cook the pancakes, about 10 seconds per side.

Easy and quick 100 days of pancakes pancake batter

Nothing better than making homemade ham and bechamel pancakes . It takes a bit of time but definitely worth it. The taste has nothing to do with those sold in the frozen section. The pancakes with ham and béchamel are very easy to make and are always very popular.

I use spelled milk to make a smooth béchamel sauce, but you can take cow's milk.

To make Pancakes with ham and bechamel very easy you will need the following ingredients:

Pancakes with ham and bechamel


For the BĂ©chamel:

  • - 1 onion, finely chopped
  • - 50g of butter
  • - 50g of flour
  • - 1/4 liter of milk
  • - Grated nutmeg, to taste
  • - Salt and pepper, to taste

For the Dough:

  • - 125 g of flour
  • - 3 eggs
  • - 25 cl of milk
  • - 2 tbsp. tablespoon of oil + 3 tbsp. for cooking
  • - 2 pinches of salt


How to prepare the ham and bechamel pancakes

For the pancakes:

Sift the flour with the salt. Dig a well in the center, pour in the beaten eggs and oil. Mix, then incorporate the milk little by little. Leave to rest for 1 hour.

for the stuffing:

  • 1/2 tsp. olive oil
  • 1 leek, minced
  • 2 cups ham, cut into small pieces
  • 1 tbsp. mixed herbs from Quebec
  • Salt and pepper

Prepare the béchamel

Brown the onion with the butter in a saucepan over medium heat. Add the flour and cook for one more minute, stirring constantly. Add the milk, nutmeg, salt and pepper.

Continue cooking, stirring regularly, until the béchamel thickens. Reserve. Heat another pot over medium-high heat. Sweat the leek in olive oil for 2 to 3 minutes.

Add the ham, herbs, salt and pepper and spices. Sauté 3 more minutes. Divide the ham stuffing evenly among the 8 pancakes. Add 1 tsp. tablespoons of béchamel in each pancake and fold to form a bundle.

Place the pancakes in a baking dish and top with the rest of the bĂ©chamel sauce. Add cheese and bake at 250 ° F for about 30 minutes.

Pancakes with ham and bechamel very easy to make

 Light Recipe Banana Pancakes are a healthier, more authentic take on classic American pancakes.

In fact, they contain the pulp of a ripe banana and a few other ingredients.

So they're a great idea for recycling ripe bananas that we all find sooner or later in the fridge!

Banana pancakes are ideal for breakfast or as a healthy snack because they are energetic, filling and low in calories.

With a few simple ingredients, you will prepare a healthy and balanced breakfast. And they are also very good!

Now let's see the recipe.

light banana pancakes recipe light and fluffy banana pancakes recipe how do you make easy banana pancakes

Light Recipe Banana Pancakes are a healthier, more authentic take on classic American pancakes.

Type: Breakfast

Cuisine: American

Keywords: banana pancake recipe, banana pancakes recipe, banana pancake pate, soft banana pancakes recipe

Recipe yield: 6-7 pancakes

Preparation time: PT5M

Cooking time: PT10M

Total time: PT15M

Recipe ingredients:

  • 2 ripe bananas
  • 3 tablespoons of wholemeal flour
  • 1 teaspoon of honey (optional)
  • 1 teaspoon of seed oil
  • 2 eggs
  • A teaspoon of baking powder
  • A pinch of cinnamon powder

Recipe instructions:

Making banana pancakes is very easy .:

  • First, mash the two ripe bananas well with a fork, until you get a creamy mixture.
  • Add the two eggs and mix.
  • Then add the whole wheat flour, baking powder, oil and cinnamon.
  • Mix everything well, then grease a non-stick baking sheet and when hot, add a ladle of the mixture.
  • When little bubbles form on the surface, it's time to flip the pancakes and cook them for a few minutes on the other side.
  • They are ready !
  • Serve the banana pancakes sprinkled with powdered sugar or organic honey.
  • Pair them with a few berries for an energetic and satisfying breakfast!

Banana pancakes light recipe

 If you are planning a trip to the United States, get ready to enjoy the traditional American breakfast with delicious pancakes, small spongy and tasty discs that are just waiting to be filled with the most mouth-watering delicacies: traditionally they are seasoned with the typical maple syrup, a natural sweetener with a taste reminiscent of honey, also used for soft pancakes. But besides this typical combination, all possible variations are allowed, as long as they are super tasty: from fresh fruit or in syrup, to creams and chocolate sauces. You can also make a version with yogurt, light and low in calories, or a protein version, ideal for athletes. Americans lack nothing and often accompany their pancakes with a little whipped cream, then how to resist? I'm sure you already have your mouth watering, but if you don't want to wait for breakfast you can also make pancakes to taste it, here is our recipe!

Classic pancake recipe

classic pancakes recipe classic american pancakes recipe classic potato pancakes recipe

Basic recipe for super easy to make, delicious and butter free pancakes, not even for the pan. I used my new super frying pans and nothing stuck.

Type: Breakfast

Cuisine: American

Keywords: pancake recipe, pancake recipe, pancake dough, soft pancake recipe

Recipe yield: 4/6 pancakes

Preparation time: 5M

Cooking time: 10M

Total time: 15M

Recipe ingredients:

  • 250 ml of milk
  • 200 g of Flour 00
  • 65 gr of sugar
  • 1 egg
  • 1 teaspoon of baking powder for cakes

Recipe instructions:

Place the whole egg (or two small ones) in a bowl with the sugar and beat them with a fork or hand whisk. Add the milk at room temperature and continue to beat with a fork or manual whisk the non-butter pancake mix. Gradually add all the sifted flour and baking powder and continue to mix with a manual whisk so that no lumps form until a smooth and homogeneous dough is obtained. (If lumps form, you can use the whisk for a few seconds). Heat a nonstick skillet and, when hot, put a ladle of non-butter pancake batter and cook for about 4 minutes until you see bubbles forming on top, then turn the pancakes over and bake. -cook them other side for another 3 or 4 minutes. Remove the quick pancakes from the pan and at this point you can spread them with Nutella, custard, jam, maple syrup, honey or whatever you can imagine, even with fresh fruit and whipped cream.

Classic pancakes recipe

I made these Banana Teff Pancakes and just added an extra tablespoon

I love teff! I do, it has such a unique flavour, it’s slightly gritty with a nutty type flavour. I buy it in the grain form and then use the high powered blender to make flour.

These banana teff pancakes are easy to make and can be served warm or cold. They also contain about 21g of protein in one serve, which is a great way to start the day, or to have as an afternoon snack and should provide 1/3 of a day’s protein needs for most people.

Plus they are a great alternative to eggs for breakfast and can be made the night or day before.


15 mins total (prep and cooking time), serves 1


1 banana

2 eggs

1 tablespoon teff flour*

1 teaspoon cacao

1 tablespoon chia


1. Blend banana, eggs, teff and cacao in a blender
2. Pour into a pouring bowl/dish (I use a glass measuring jug)
3. Add chia and stir
4. Pour pikelet size amounts (smaller than your palm) into a non-stick pan* on low to medium heat
5. Turn when bubbles form

Top with your favourite fresh fruit and enjoy!

The combination of banana, kiwi, papaya, pepitas and maple syrup works really well together but any fruit will do.

Variation options

Teff flour – substitute 1 tbs teff flour with 1 tbs quinoa flour, self-raising flour or desiccated coconut

Cast iron pan – you will need to lightly grease the pan with ghee or butter between each batch


3 ingredient vegan pancakes 3 ingredient vegan pancakes no banana 3 ingredient vegan pancakes no oats

You may think that it would be hard to make pancakes with no egg or milk, but check out the picture because it can be done!

Most of the meals in our home start with a plant base then a protein source on the side, so often the main part of the meal is vegan (which is necessary when you are often catering to a vegan or two like we do!).

So these pancakes should suit everyone’s needs and the flour used is a great nutritious gluten free alternative. But the best bit about these pancakes is that they only require three ingredients and you can change the type of flour used depending on what you have in the pantry.


15 mins total (prep and cooking time), serves 1


1 banana

1/2 cup brown rice flour*

1/2 cup + 1 tablespoon almond milk*


  1. Mash the banana with a fork
  2. Whisk or use beaters to mix in the other ingredients
  3. Pour pikelet size amounts (smaller than your palm) into a non-stick pan on low to medium heat

Turn when bubbles form/slightly cooked around the outside

Top with fresh fruit or savoury toppings like cashew cheese and tomato.

*Variation options

Quinoa flour – substitute 1/2 cup brown rice flour with 1/2 cup quinoa flour

Buckwheat flour -substitute 1/2 cup brown rice flour with 1/2 cup buckwheat flour

Rice milk or water – substitute almond milk with other dairy free alternatives


banana paleo pancakes banana paleo pancakes birch benders banana paleo pancakes coconut flour

My husband and I followed a paleo way of eating for about two years. It was a great discovery tool and it began with the completion of my first Whole30 in 2014 (I’ve now done it twice) and if you are interested you can find out more about the Whole30 here. The Whole30 and paleo template helped me to start finding out what food was and is right for me and since branching out from paleo, I now eat in a way that is right for my unique body and its changing needs.

Following a paleo template helped me to understand what food maintains and improves my health, what food interferes with my health, the importance of reading ingredient labels on products and it helped me focus on eating whole foods again. To me, following a paleo way of eating means eating a wide variety of vegetables and fruit, eating nuts and seeds and grass fed, free range or organic meat, poultry and seafood plus fats and oils that are minimally processed. This way of eating may get a bad rap in the media, it may not be scientifically tested and it may seem silly to cut out a lot of nutritious food groups, but if you’re interested then go ahead and try it. It may work for you, or it may not, and you might just learn something about yourself along the way.

These pancakes include paleo ingredients (in that they are grain, gluten, sugar and dairy free) and are firm (and a little crispy) on the outside and soft on the inside.


15 mins total (prep and cooking time), makes about 9 pancakes (palm size) which could serve 1 or 2 depending on what toppings you add and enjoy


1 banana

1 egg

1/4 cup arrowroot flour

1/4 cup almond meal

1/4 cup almond milk


  1. Place the ingredients in a blender
  2. Blend until mixed
  3. Pour palm sized amounts into a non-stick pan* on low to medium heat
  4. Turn when bubbles form (if bubble don’t form, carefully lift the side of one and if it’s browned then turn)

*Variation options

Cast iron pan – lightly grease with butter or ghee


buckwheat crepes buckwheat crepes french buckwheat crepes recipe

Did you know that there is a basic standard ratio for ingredients to make perfect crepes every single time? I didn’t either until this week when I stumbled upon it and was amazed that I had never heard about it before.

You’ll need digital scales to make this work (I tried on the manual ones and it was a flop because they are not accurate enough).

I like to just use one crepe, then spread out the toppings all over it (berries, fruit, choc sauce etc) and then roll it up like a wrap, tuck in the bottom and eat it with my hands. The best! You could also use it a gluten free wrap for savoury food like chicken and salad. Yum!

They also keep well in the fridge and you can use them the next day.


15 mins total (prep and cooking time), makes about 5 crepes which could serve up to 5 people depending on how you use them


2 parts egg

2 parts liquid

1 part flour


  1. Place a mixing bowl on the scales and ensure it is at ‘0’ weight (use the Tare button)
  2. Then crack two eggs into the bowl and note the weight (in metric, this is usually about 100g for 2 x standard 50g size eggs)
  3. Then take the scales back to ‘0’ then add almond milk or water (or whatever liquid you prefer) into the bowl to the same weight as the eggs (e.g. 100g of water)
  4. Take the scales back to ‘0’ and add half of the egg weight in buckwheat flour (e.g. 50g of flour)
  5. Take the bowl off the scales and whisk the mixture until smooth
  6. Heat a non-stick pan on medium
  7. Then pour the mix in quickly and swirl it around the pan so that it covers almost the whole base
  8. Once it starts to lift at the sides or seems to have cooked through, then turn
  9. Cook for less time on the side and lift the side to check if needed


salted chocolate chip tahini cookies recipe

I’m not a big fan of tahini on its own, but I do love it mixed with other ingredients as a salad dressing and it also works super well as a sweet topping for pancakes! This quantity will serve one or two depending on how much you love it!


1 tablespoon tahini

1 tablespoon water

2 teaspoons cacao

2 teaspoons maple syrup

Sprinkle of salt (this is a must!)


Just put the ingredients in a cup and mix with a spoon.


matcha buckwheat pancakes

I’ve been drinking green tea daily since living in China in 2019/20 where I quickly became immersed in the culture of tea drinking. Whilst green tea does contain caffeine it does not have the same effect as coffee (jitter free!) and I find that it does not upset my digestive system.

Matcha Green Tea is the powdered form of green tea and there are different grades. The better quality grade is for drinking and will be bright green and a lower grade will be a dull dark green. I use the higher grade for everything but that’s just because I have an acquired taste!

The benefit of Matcha over normal green tea leaves is that you actually ingest the entire leaf which means a higher dose of nutrients.

Now when you add a teaspoon of Matcha powder to your pancake mix, you are getting a Matcha Latte and meal in one. Timesaver or what!


15 mins total (prep and cooking time), serves 1 or 2


1 banana

1/2 cup buckwheat flour

1/2 cup + 1 tablespoon almond milk

1 teaspoon Matcha Green Tea

Maple syrup to taste (if required)


  1. Mash the banana with a fork
  2. Whisk or use the fork to mix in the other ingredients
  3. Pour or spoon palm size (or smaller) amounts into a non-stick pan on low to medium heat
  4. Turn when bubbles form/slightly cooked around the outside
  5. Top with fresh fruit and enjoy your pancakes and latte in one!



I have fond memories of carrot cake. I can’t recall exactly why but there is just something about the aromatic spices mixed with carrots in a cake that just tastes delicious!

This recipe takes longer than some of the other recipes to cook and requires an extra step to reach the level of fluffiness required, but give it a go and see what you think.


25 mins total (prep and cooking time), serves 3-4


1 banana

1 carrot (about 60 grams)

2 eggs (split into whites and yolks)

1/4 cup almond milk (or water)

1/4 cup almond meal/flour

1/4 cup arrowroot flour

1/4 cup buckwheat flour

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon turmeric

1/4 teaspoon apple cider vinegar

1/4 teaspoon baking soda


  1. With electric beaters, beat egg whites until soft peaks form
  2. Add all the other ingredients except for the apple cider vinegar and baking soda into a blender and blend until smooth (if you have a high powered blender you can put the carrot in whole, otherwise grate the carrot first)
  3. Pour this into a bowl once done
  4. Add the apple cider vinegar and baking soda and egg whites to the bowl and fold this into the mixture (be gentle so that the pancakes are fluffy when cooked)
  5. Using a spoon place spoonfuls into a non-stick pan preheated on low to medium heat
  6. Spread the spoonfuls with the back of the spoon as you drop them into the pan to about palm size
  7. Turn when they start to bubble and fluff up or cook slightly around the edges
  8. Enjoy with fresh fruit, seeds and nuts (walnuts work really well!)


chocolate coconut pancakes chocolate coconut pancakes waitrose chocolate coconut pancakes recipe

Chocolate and coconut. What a fabulous combination. Whoever came up with that was on to a winner! Well now you can have it in pancakes too, without any added sugar or sweetener. The more ripe the banana is, the sweeter the pancakes will be.

But I have a thing about ripe bananas. We do not get on well together. Whenever we meet I screw up my face and back away and I can smell them as soon as I enter the house! But despite our differences I don’t mind them mixed into a pancake batter, so with the amount of pancakes I’m eating at the moment you could say we’re on friendly terms again 🙂

This recipe is similar in process to the Carrot Sponge Cake Pancakes but contains no grains and is paleo friendly. The measurements for the almond meal and coconut also make it low FODMAP friendly too!


20 mins total (prep and cooking time), serves 2-3


1 banana

2 eggs (split into whites and yolks)

1/4 cup almond milk (or water)

1/4 cup almond meal/flour

1 tablespoon cacao

1/4 cup shredded coconut

1/4 teaspoon apple cider vinegar

1/4 teaspoon baking soda


  1. With electric beaters, beat egg whites until soft peaks form
  2. Add all the other ingredients except for the coconut, apple cider vinegar, baking soda into a blender and blend until smooth (or use a separate bowel and electric beaters)
  3. Pour this into a bowl once done
  4. Add the coconut, apple cider vinegar and baking soda and egg whites to the bowl and fold this into the mixture (be gentle so that the pancakes are fluffy when cooked)
  5. Using a spoon place spoonfuls into a non-stick pan preheated on low to medium heat
  6. Spread the spoonfuls with the back of the spoon as you drop them into the pan to about palm size
  7. Turn when they start to bubble and fluff up or cook slightly around the edges
  8. Enjoy with fresh fruit or the Salted Choc Tahini Sauce


VEGAN CHOCOLATE BLUEBERRY PANCAKES are blueberry pancakes healthy

You may think, and I certainly used to think, that pancakes were super easy to make and why would you need lots of practice making them?

Well take away the gluten and the egg and you lose the basic chemistry of light and fluffy pancakes. Making pancakes look good on a plate or in a picture is easy enough but to actually make them taste good, is much more difficult.

But I think these ones may elicit a ‘…hmph these are actually pretty good’ from you (well that is the aim anyway!) because they retain the lightness, moistness and taste of a good quality pancake.


15 mins total (prep and cooking time), serves 2 (about 9 palm sized pancakes)


1 ripe banana

1/2 cup fresh blueberries (if using frozen, defrost first to room temperature)

1/2 cup almond milk

1/2 cup brown rice flour or teff

1 tablespoon cacao

1/4 teaspoon apple cider vinegar

1/4 teaspoon baking soda


  1. Pre-heat a non-stick pan on low to medium heat
  2. Mash the blueberries and banana in a pouring bowl/jug with a fork
  3. Add the almond milk, brown rice flour and cacao and mix until combined
  4. Add the apple cider vinegar and baking soda and mix
  5. Pour palm sized amounts into the pan and turn once bubbles form
  6. See also Pancakes with blueberries


Taste the mix before cooking because the riper the banana, the sweeter the pancakes will be. If it is not sweet enough for you (as the cacao can be bitter) add a little sweetener of your choice.

Also depending on the ripeness and size of the banana you may need to add a little extra milk or flour. You can cook one pancake and if it’s too dry add a little milk, or too soft, then add a little flour.


macadamia buckwheat pancakes gluten macadamia buckwheat pancakes nutrition macadamia buckwheat pancakes recipe

So this recipe was created in an usual way and on a whim. I was moping around the kitchen wondering what type of pancakes to make. The cupboards were bare, I really couldn’t be bothered making anything and I was wondering if I could really make it through the last four days of the project.

Now you would have thought that I would have well and truly learnt through this project that some days you just have to show up and give it a go and you never know what might happen. But in the moment I forget that and so I just moped and complained a little more.

But guess what?! That lesson has now been burnt into my consciousness because these little macadamia buckwheat beauties were perfect first go, and out of all of the pancakes made to date, this recipe tastes most like a traditional egg, milk and flour pancake!

So if you’re looking for a teaser into the world of nutritious and healthy pancakes, then try this one first.


Serves 2-3


  • 1 ripe banana
  • 1 egg
  • 1/2 cup buckwheat flour
  • 1/4 cup water
  • 1/4 cup coconut milk
  • 2 tablespoons macadamia nut butter
  • 1 tablespoon maple syrup
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon baking soda


  1. Put everything into a blender and blitz
  2. Then pour this into a smaller pouring jug or bowl to make it easier to use
  3. Pre-heat a non-stick pan on low to medium heat
  4. Using a dessert spoon, drop spoonfuls of the mix into the pan and spread a little with the back of the spoon
  5. Once bubbles form then flip and cook the other side
  6. Enjoy!


Vegan/vegetarian – I have also made them without the egg (by mistake!) and they worked really well but were just a little more dense than the full recipe

Macadamia nut butter – I make my own by blitzing a couple of cups of macadamia nuts in a food processor until smooth, then into a jar and into the fridge or cupboard for future use.


chocolate peanut butter pancakes chocolate peanut butter pancakes denny's chocolate peanut butter pancakes with cocoa powder

I’m nearing the end of the project and after a lapse in inspiration I’m back and feel like I’m running out of time to test out new ideas!

But I know that I can continue after the 100 days and I will, but it’s always so exciting to develop a new recipe.

I wanted to keep this one as simple as I could and I think I succeeded!


Makes about 10 palm sized pancakes, serves 2


  • 1 large ripe banana
  • 1 egg
  • 1/2 cup buckwheat flour*
  • 1/2 cup water
  • 1 tablespoon cacao
  • 1 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon baking soda


  1. Put everything into a blender and blitz
  2. Then pour this into a smaller pouring jug or bowl to make it easier to use
  3. Pour palm sized amounts into a pre-heated non-stick pan on low to medium heat
  4. Once bubbles form then flip and cook the other side (if you cook it too long on the first side they’ll just be a little dry)
  5. Enjoy!


Substitute the buckwheat flour with sorghum flour.

You can also heat a ovenproof saucepan or skillet on a stove with a tablespoon of ghee, butter or coconut oil, then pour the whole mix into the pan from the blender (to make one big pancake) and then pop this into a preheated moderate heat for about 10-15mins for a true pan-cake!