Banana Pancakes with Raspberries and Chia Seeds

Is there really any better way to start the day than with pancakes? Whip up these delicious gluten-free banana versions and serve with all the trimmings.


For the pancakes:

  • 100g (¾ cup) gluten-free plain flour mix
  • 2 tbs cornflour
  • 1 tbs ground flaxseed
  • 1½ tsp gluten-free baking powder
  • ½ tsp ground cinnamon
  • 1 pinch salt
  • 2 tbs honey, plus extra to serve
  • 1 tsp vanilla extract
  • 325ml milk
  • 1 large banana, mashed
  • 2 tbs butter, melted

To serve:

  • 250g (1 cup) plain Greek yoghurt, or vanilla/plain yoghurt
  • 3-4 tbs black chia seeds
  • 150g (1 cup) raspberries


Step 1.
For the pancakes: Stir together the flour mix, cornflour, ground flaxseed, baking powder, cinnamon and salt in a large mixing bowl.

Step 2.
In a measuring jug, whisk together the honey, vanilla extract, milk and mashed banana.

Step 3.
Whisk the wet ingredients into the dry until a batter comes together; it shouldn’t be totally smooth. Let it stand for 10 minutes.

Step 4.
Preheat a non-stick frying pan over a medium heat until hot. Add a little melted butter and then a small ladle of batter to the pan, letting it spread out and set.

Step 5.
Cook for 1-2 minutes until golden-brown underneath before flipping. Cook for a further 1-2 minutes before sliding out of the pan. Cover with aluminium foil to keep warm.

Step 6.
Repeat steps 4 and 5 for the remaining pancakes, using a little melted butter for each batch.

Step 7.
To serve: Stack the pancakes on plates. Top with dollops of Greek yoghurt, chia seeds, raspberries and a drizzle of honey.

Serves 4.