10 ways to make your Pancake Day free-from
Discover our pancake recipes so no one has to miss out this Shrove Tuesday. We have gluten-free, dairy-free and eggless pancakes for you to enjoy with your toppings of choice
Pancake Day – some could argue it’s the best day of the year. Sitting down to a plate of sweet or savoury pancakes is a joyful occasion. But for those with a gluten or dairy intolerance, getting into the swing of Shrove Tuesday can be tricky.
This year, give our free-from recipes a go and you’ll be flipping your way to perfect pancakes that everyone can enjoy. Whether you like yours thin and crêpe-style, fluffy and stacked high or topped with savoury goodness, we have clever swaps to try.
You’ll find recipes using coconut, buckwheat and almond flour, as well as dairy-free alternatives to milk and egg-free pancakes made with bananas and even tofu.
1. Try using coconut flour
These fluffy pancakes are gluten-, wheat- and nut-free, as well as being low in carbs, thanks to the use of coconut flour. Serve with a speedy compote, made by microwaving berries for just a minute or two, and drizzled with maple syrup for a feel-good brunch.
Got a bag of coconut flour to use up? Try our coconut flour cookies.
2. Experiment with almond flour
Like coconut flour, almond flour is naturally gluten-free. Use it to make these satisfying pancakes and serve in a stack with berries and syrup or honey. If you can’t get hold of almond flour, blitzing ground almonds in a food processor until fine will work, too.
3. Give gram flour a go
If you’re a fan of savoury pancakes, then you’ll love these easy socca pancakes with hummus and lemony onions. The batter is made with chickpea flour which delivers a crisp texture as well as plenty of plant-based protein, while being egg- and dairy-free. They’re so simple to make and you can change the toppings depending on what you have in the fridge – they’re even delicious with a just a sprinkle of good quality salt.
Enjoy this? Next, try our delicious pepper and mushroom socca pizza.
4. Try a vegan recipe for a naturally egg- and dairy-free pancake
You can’t go wrong with a stack of banana pancakes and these vegan pancakes are no exception. A guaranteed crowd-pleaser, with a texture thats light and fluffy, you’d never know they’re dairy- and egg-free. To serve, drizzle generously with maple syrup and top with sliced bananas or berries.
5. Switch regular flour for gluten-free
Pick up a bag of gluten-free flour to make these thin crêpe-style pancakes and safely cater for those on a gluten-free diet. Perfect for both sweet and savoury toppings, you can make one batch to use for everything from grated cheese, to sugar and lemon or chocolate spread.
6. Try dairy-free milk in a classic recipe
Swap regular milk with coconut, hemp or any plant-based milk in these dairy-free pancakes suitable for people with a lactose intolerance. The results are impressive, just be sure to follow all the quantities in your original recipe. This handy swap should work with most pancake recipes, so give it a go next time you’re making a batch.
7. Swap out flour for oats for a wholefood pancake
Versatile oats are a great addition to Pancake Day. First, make sure they’re certified gluten-free then blitz them up with the rest of the ingredients to make a nutritious batter, as we do in our banana oat pancakes. Or, whizz them in the food processor first to make oat flour. Either way, the results will be wholesome pancakes with a slightly more dense texture. Serve with coconut yogurt and fresh berries.
Alternatively, you could mix cold porridge through your pancake batter to make our low-waste leftover porridge pancakes.
8. Mix things up and use rice for your batter
Indian dosa are rice pancakes made from a fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings. Once cooked, the flavoursome batter becomes a thin, crispy pancake that’s broken into shards and used to scoop up the spicy vegetables.
9. Invest in a bag of buckwheat flour
Silken tofu is the secret in these fluffy, vegan, American-style pancakes, and it’s the use of buckwheat flour which keeps them gluten-free, as well as adding a pleasantly nutty flavour. It might sound strange to use tofu in a sweet recipe but, once it’s been blended into a thick, smooth batter, you’ll hardly notice it.
Serve with toasted nuts, fruit and a good drizzle of syrup for a protein-packed Pancake Day.
10. Forgo the flour with an omelette pancake
Healthy, low-calorie and gluten-free, these herby egg ‘pancakes’ are a great savoury alternative to the real deal if you’re coeliac or follow a gluten-free diet.
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