Gluten-Free Banana Pancakes with Blueberry Sauce

Makes 14 Pancakes

  • 150ml low-fat milk
  • 2 tbsp lemon juice
  • 1 Egg
  • 15g melted sunflower or olive oil based margarine
  • 2 bananas, mashed
  • 50g buckewheat flou
  • 25g polenta
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder

For the blueberry sauce

  • 100g blueberries
  • 1 tsp honey
  • 1 tbsp water


  1. Whisk the milk and lemon juice and allow to sit for two minutes. Whisk in with the egg, melted margarine and bananas.
  2. Sieve the dry ingredients into the milk mixture. Mix until everything is fully combined.
  3. Leave the mixture to sit for 5 minutes
  4. Place the blueberries, honey and water in a small pot and simmer until soft.
  5. Heat a pan with a small amount of oil. Fry the pancakes until bubbles rise to the top. Turn over and fry until golden brown.
  6. Serve stacked with the blueberry sauce.

Nutitional value per serving:

  • Energy: 55kcal
  • Total Fat: 1.5g
  • Saturated Fat: 0g
  • Salt: 0.3g
  • Dietary Fibre: 1g
  • Sugars: 3.9g

Healthy Heart Tip:

Adding fruit to pancakes will help towards achieving your 5-a-day. For example; 1 medium banana or 1/2 cup of blueberries counts as one serving of fruit!


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