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Gluten-Free Blueberry Pancakes with Caramelized Bananas

Gluten-Free Blueberry Pancakes with Caramelized Bananas

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These vegan blueberry pancakes offer a nutritious and indulgent start to the morning. By using blended oats and a chia seed gel as a binder, the recipe remains entirely gluten-free while maintaining a satisfying, fluffy texture. The addition of fresh blueberries provides a burst of tartness that perfectly balances the natural sweetness of the banana-based batter, making this a wholesome choice for a weekend brunch or a slow weekday breakfast.

To elevate the dish, the pancakes are topped with sliced bananas that have been gently sizzled in a spiced maple syrup glaze. This simple caramelisation process transforms the fruit into a gooey, golden topping that pairs beautifully with the berry-filled stack. High in fibre and free from refined sugars, this plant-based recipe is a comforting yet healthy option for anyone following a dairy-free or wheat-free diet.

Ingredients for Gluten-Free Blueberry Pancakes with Caramelized Bananas

2 tablespoons chia seeds
230g rolled oats
2 overripe bananas
3 tablespoons maple syrup
2 tablespoons coconut oil, plus more to cook
Nypa salt
240ml blueberries
4 bananas, cut into 3/4-inch-thick slices
1 tablespoon coconut oil
3 tablespoons maple syrup
1 teaspoon ground cinnamon

How to make Gluten-Free Blueberry Pancakes with Caramelized Bananas

Start by putting the chia seeds into a mug with 180ml water. Let this sit for 20 minutes until the seeds expand to a gel.

Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 120ml water and blend until you have a smooth batter. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.

Heat a nonstick frying pan with the coconut oil, maple syrup and cinnamon over medium-high heat until it is all really hot and bubbling. Add the banana slices; they should sizzle the moment they hit the pan.

Reduce the heat and cook for 2–3 minutes, stirring occasionally to make sure the slices are fully coated and cooking evenly. When they're done they should be soft, gooey and coated in a caramelized deliciousness! Transfer to a bowl and keep warm; wipe out the frying pan.

Oil the pan with a little coconut oil. Place over high heat until it's really hot. Now simply add 2 heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about 2 minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you’re ready to eat. Serve pancakes with maple syrup and the caramelized bananas.

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