Gluten-Free Pancakes (in collaboration with Dubai Fit Foodie)

I have collaborated with Gbemi, of Dubai Fit Foodie, to bring two awesome gluten-free pancake recipes to you!

As usual, my recipe is vegan. However, Gbemi’s is vegetarian, but I will put vegan alternatives to the two ingredients that make it vegetarian in parenthesis.

Bon Appétit!



Gluten-Free Oatmeal Pancakes


  • 16 tablespoons oatmeal flour (gluten-free oats run through a blender then finely sieved)
  • 1/2 a teaspoon dry yeast
  • 7 tablespoons warm water
  • cinnamon (to taste)
  • 1 teaspoon Himalayan pink salt
  • sugar (to taste)
  • In a clean bowl, activate the yeast by mixing it in with the warm water and leaving it to sit for about 5-10 minutes
  • In another bowl, combine the oatmeal, Himalayan pink salt, sugar and cinnamon.
  • Once the yeast mixture has been fully activated (once no more froth is being formed), pour it into the bowl containing the dry ingredients and stir/whisk using a fork to completely combine the ingredients
  • You might need to add a little more water to reach your desired pancake consistency, also, as the oat flour absorbs the water and thickens up over time, a little water will need to be added throughout the cooking process to thin out the batter each time it gets too thick.
  • Using a non-stick pan (or a pan with some oil rubbed onto it using a clean paper towel), cook the pancakes on a low-medium heat only flipping them over after holes have stopped forming on the top.
  • Serve with sunflower seeds, fruits, and/or syrup

Almond Butter & Banana Pancakes



  • 1¼ cup gluten free flour
  • ½ teaspoon baking powder
  • ½ cup almond milk
  • 1 mashed banana
  • ½ cup almond butter
  • 1 large egg (1tbsp of ground chia/flax seeds soaked in 3tbs of plant milk/water for 15-20mins)
  • ½ teaspoon cinnamon
  • 1-teaspoon honey (maple syrup/agave nectar)
Toppings: Fresh berries, melted dark chocolate, banana, chia seeds or as you like.


  • In a large bowl sift the flour, baking powder and cinnamon together.
  • In a separate bowl, mix the almond milk, banana, peanut butter, egg and honey.
  • Add the wet ingredients to the dry ingredient and stir gently until a smooth thick batter is formed.
  • Heat a large skillet on low heat.
  • Lightly grease the pan with some cooking spray or coconut oil.
  • Scoop a quarter cup of batter on the pan cook for 3-4 minutes on each side.
  • Serve hot with your selection of toppings. You can also drizzle some more honey if you like things a bit sweeter.



Let us know if you try our recipes and be sure to check out Dubai Fit Foodie!


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