Easy, Fluffy, Sugar Free Pancakes

A stack of gluten free pancakes, drizzled with cashew cream, maple syrup and topped with sliced nectarine, fresh blueberries and chopped walnuts.

Easy, Fluffy, Sugar Free Pancakes

If you're a pancake lover, like me, then our sugar free pancakes are going to be your new best friends. They are incredibly fluffy, naturally sweet and easy to make. This easy recipe is sugar free, egg free, dairy free, oil free and gluten-free.

5 from 2 votes

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 3

Total Time: 8

Servings: Pancakes (or 16 baby ones)

Calories: 243kcal

Author: Yasmin

Equipment

Fork
Frying pan (non-stick) or large skillet
High Speed Blender (Vitamix, Ninja or similar) *if making cashew cream*
Mixing Bowl
Ladle (we found using a ladle to spoon the pancake batter out was the perfect size)
Rubber Spatula
Wooden Spoon

Ingredients

For the Banana Pancakes

2 Small Ripe Banana or one large
1 cup Gluten Free Self-Raising Flour
1 cup Plant Milk of choice
2 tablespoon Ground Flaxseed (optional)
1 teaspoon Bicarbonate of Soda

For the Toppings

1 cup Blueberries
2 Ripe Nectarines
¼ cup Maple Syrup
¼ cup Walnuts

For the Cashew Cream

¾ cup Raw Cashews
2 Medjool Dates remove the stones
7 floz Water

US Customary - Metric

Instructions

Making the Pancake Batter

Mash up the Banana in a large bowl with a fork
2 Small Ripe Banana
Add in all the remaining Pancake ingredients and using a wooden spoon, stir well to combine, until you have a semi-thick Batter
1 cup Gluten Free Self-Raising Flour, 1 cup Plant Milk of choice, 2 tablespoon Ground Flaxseed, 1 teaspoon Bicarbonate of Soda

Cooking the Pancakes

Heat a frying pan on low to medium heat.
Once the pan is hot, take a ladle of the Pancake mixture and pour desired amount in to the pan (we find one level ladle full is perfect).
Cook for 2 minutes on the first side, until bubbles are visible across the top and the edges are being to firm, then flip and cook the other side for a further 1 minute before removing from the pan.

For the Cashew Cream

Put the Cashews, Water and Dates in a high speed blender and blend on high speed for 1 minute, until smooth.
¾ cup Raw Cashews, 2 Medjool Dates, 7 floz Water

For the Toppings

Slice the Nectarines, being careful to remove all of the stone from the center.
2 Ripe Nectarines
Chop up the Walnuts in to smaller chunks.
¼ cup Walnuts

To Build

Pile the pancakes on the plates and then pour over the Cashew Cream.
Top with sliced Nectarine, Blueberries and chopped walnuts, then drizzle with Maple Syrup.
1 cup Blueberries, ¼ cup Maple Syrup

Notes

For babies and toddlers: You can also use breastmilk instead of plant milk.

For the pancake batter: If you feel that the pancake batter is too thin, add another couple of tablespoons of flour and mix well to combine. And if you feel that it's too thick, add a couple of tablespoons of plant milk, stirring well.

For the cashew cream: If your cream is too thick; start with adding 2 tablespoons of water to the blender to thin it out a little, until you reach your desired consistency. If your cream is too thin then Add 5-10 more raw cashews to the mixture and blend for another 30 seconds.

Nutrition