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From Seed to Bump and Beyond

    Preconception, Pregnancy and Postnatal Nutrition

Gluten Free Eggless Pancakes

Traditionally pancakes for Shrove Tuesday are made using leftover ingredients such as eggs, flour and milk but now a days pancakes have diversified and we can make them using so many other ingredients.

I always opt for the flax egg replacement in my pancakes if I've run out of eggs or just don't fancy having them. This recipe is vegan and gluten free and can be served with a topping of your choice.


12 grams of ground flaxseed

300ml of oat milk

220g of gluten free flour

2 tsp of baking powder

2 tbsp of apple puree

coconut oil or butter to fry


Combine the flax and water in a large mixing bowl and let sit for about five minutes until thickened.

To the same mixing bowl add the milk and apple puree and mix well. Add the flour and baking powder and combine until a thick batter forms.

Heat a nonstick pan over medium-low heat. Lightly brush the pan with oil. Spoon the batter into the pan in 1/4 cup portions. Cook the pancakes for about four minutes per side or until golden brown. Repeat with the remaining batter.

Divide the pancakes between plates and enjoy!

You can add any of your favourite toppings including lemon and sugar, maple and bacon, coconut yogurt and berries or apple sauce and nuts.

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