Let’s celebrate Pancake Day 2021!

Pancake Day is a typically indulgent occasion with stacks upon stacks of tasty crêpes, American-style fluffy pancakes and endless toppings.

However, for those of you who follow a gluten-free diet or vegan lifestyle it can be difficult to find pancake recipes that meets your needs.

But no one should have to miss out on the delight of Pancake Day, no matter their dietary requirements or lifestyle. 

With that in mind, here are a selection of some of the best gluten-free and vegan recipes for Shrove Tuesday:

Simple Vegan Pancakes


400ml Almond milk 
300g plain flour
50g bircher muesli, or porridge oats 
2 tablespoons coconut oil, melted 
1 teaspoon chia seeds 
1 tablespoon maple syrup 
1 teaspoon baking powder 


1. Stir all the pancake ingredients together to form a smooth, thick batter. if it feels a little thin, leave it to sit for 5-10 minutes.

2. Warm a tablespoon of coconut oil in a pan over a medium heat. once warm, spoon in a large tablespoon of pancake batter into the pan, using a wooden spoon to spread out the mixture.

3. Cook on one side for 3-4 minutes until golden, before turning and cooking on the other side for 2-3 minutes.

4. Repeat until the pancake mixture is finished.

Gluten-free chocolate chip pancakes


140g almond butter
½ tsp vanilla powder
130g oat flour
350ml almond milk
40g cacao powder
8 tbsp maple syrup
40g ground almonds
105g raw chocolate
Coconut oil for frying


1. Add the almond butter, vanilla, oat flour, almond milk, maple syrup and ground almonds to a food processor and blitz until you have a smooth pancake batter.

2. Split the mixture into two, leaving half in the food processor. Add the cacao powder to this Heat a frying pan over a medium to high heat and then add the coconut oil.

3. Add enough mix to make your desired size pancake to the middle of the pan. Place a few pieces of chocolate on top of the mixture. When you can see bubbles on the surface of the pancake, use a spatula to flip it over and cook for another minute or two on the other side until golden.

4. Move the pancake to a plate and repeat until you have finished with both, the plain mixture and the chocolate mix. 

5. We love these topped with a warm chocolate sauce and lots of berries.

Vegan and gluten-free vanilla blueberry buckwheat pancakes


1/2 cup raw buckwheat groats (not kasha), ground into a flour
1/4 cup brown rice flour
1 tbsp corn starch
1 tsp baking powder
3/4 cup + 2 tbsp almond milk
2 tbsp pure maple syrup 
1 tsp pure vanilla extract
1 medium ripe banana, diced
1 vanilla bean, scraped 
1/2 cup blueberries 


1. Preheat a large non-stick skillet over medium heat.

2. In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, corn starch, baking powder).

3. Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.

4. Fold in the diced banana and scraped vanilla bean. If using fresh blueberries, mix them in now.

5. Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.