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    Home » Recipes » Breakfast

    Easy, Fluffy, Sugar Free Pancakes

    Publish Date Jul 27, 2022 · Updated: Jan 17, 2023 by Yasmin

    Jump to Recipe Print Recipe
    GFSFVG

    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 VERY easy to make. This one-bowl recipe is sugar free, egg free, oil free and gluten-free.

    Side view of a stack of pancakes topped with cashew cream, sliced nectarines, blueberries, chopped walnuts and maple syrup.
    Jump to:
    • Are sugar free pancakes healthy?
    • Making lunchbox friendly pancakes
    • How do you make pancakes with no sugar?
    • Pancake Ingredients
    • Pancake Toppings
    • Cashew Cream Ingredients
    • Equipment
    • How to make the pancakes
    • Serving Suggestions and Variations
    • Storage
    • Recipe Tips
    • FAQ's
    • Other Breakfast Ideas
    • Recipe
    • Comments

    Are sugar free pancakes healthy?

    Our healthy pancakes are made with simple, wholesome ingredients. They're high in protein & fiber, and naturally sweetened with banana (aka no added sugar). Making them a great family friendly meal, especially for babies and toddlers.

    We serve these to both our Children, and have done so since weaning age. They usually have the pancakes for breakfast with a variety of toppings.

    We recommend trying pancakes with cashew cream and fresh fruit. Using cashew cream has been a game changer for us and we rarely have pancakes without it. Alternatively you can use yoghurt and fresh fruit as a topping.
    Once they get a little older, we then start adding things like chopped nuts and seeds too. And us grown-ups top them with a drizzle of maple syrup as well (as pictured above).

    Making lunchbox friendly pancakes

    If you use a nut free milk, these are lunchbox friendly. Making them great for school age kids as well. Simply sandwich two pancakes together, filled with delicious blueberry chia jam, and cut up like you would a pizza. My son loves it when I give these to him in his lunchbox for nursery.

    How do you make pancakes with no sugar?

    By using bananas!

    The riper the bananas are, the sweeter the pancakes will be. Brown spots on the bananas show how much starch has been converted to sugar. So the more brown spots there are - the sweeter the banana, and the sweeter your pancakes will be.

    Pancake Ingredients

    Overhead view of the sugar free pancake ingredients on a white background, and labelled.
    • Bananas - You'll need ripe bananas for this recipe. Ideally that sweet spot where they've got a few brown spots but haven't started to turn completely brown yet. (See ingredients photo above for reference).
    • Baking Soda - This makes your pancakes light and fluffy by producing air bubbles when combined with the plant milk and flour. When you mix the batter together you'll start to see bubbles popping up at the surface.
    • Gluten Free Self-Raising Flour - If not oping for gluten-free flours, you can use white whole wheat flour, or spelt flour instead, which will still make the recipe healthier than using an all purpose flour.
    • Ground Flaxseed (optional) - It's important here to use ground flaxseed and not whole. This is due to the fact they are more nutritionally bio-available once ground. Our bodies can't break down the outer casing easily. Ground flax is usually another easily accessible product from wholefood or health stores. You can purchase this from multiple places online by simply searching in Google. The flaxseed isn't essential to the pancakes turning out well, we simply add it in to boost the nutritional profile.
    • Plant Milk - You can use any plant milk, we choose to use soy in this recipe but we often just use whatever we have in the fridge - Almond, cashew or coconut have all been used and worked the same. Alternatively, we have a cashew milk recipe if you'd rather make your own.

    Pancake Toppings

    Overhead view of the pancake topping ingredients on a white background.
    • Fresh Blueberries - Blueberries contain some of the most powerful antioxidants around. They're also incredibly delicious. Just be sure to cut them up for infants before serving.
    • Nectarines - To choose a ripe, juicy nectarine, look for fruit that gives slightly to the touch. The tastiest nectarines have “sugar spots”, tiny pale speckles that indicate a delicious sweetness.
    • Maple Syrup - As syrups go, this is the most nutritionally dense, with a relatively low GI score.
    • Walnuts - Walnuts are an excellent source of antioxidants that can help fight oxidative damage in your body. They are also one of the highest sources of Omega 3 fatty acids, which are essential for optimal brain health, especially in infants, children and pregnant women.

    Cashew Cream Ingredients

    Overhead view of cashew cream ingredients on a white background
    • Cashews - Cashews are are abundant with monounsaturated fatty acids and polyunsaturated fatty acids, which are associated with reduced cardiovascular disease risk aka they're full of healthy fats. They are also a source of numerous other essential vitamins and minerals.
    • Dates - aka 'natures candy'. Soft dates work best, because they'll blend better than dried dates. I recommend using Medjool dates if you can get them.

    Equipment

    • Fork
    • Frying Pan or Large Skillet
    • High Speed Blender* (Vitamix, Ninja, Magimix, or similar)
    • Ladle or similar for pouring pancake batter in to the pan
    • Mixing Bowl glass, plastic, ceramic
    • Rubber Spatula
    • Wooden Spoon

    *If making Cashew Cream

    How to make the pancakes

    The banana being mashed in a glass bowl using a fork.

    Steps 1 & 2 - Break the bananas in to smaller chunks, then mash well with the back of a fork.

    Side by side photos of adding the flour, ground flaxseed and plant milk to the bowl, and stirring it until you have a semi-thick batter

    Steps 3 & 4 - Add the ground flaxseed, baking soda, flour and the plant milk to the bowl, and stir well until you have a semi-thick pancake batter. Thick enough that it will hold it's shape well when added to the frying pan, but not so thick that it won't spread a little when added to the pan.
    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, and again stir well. 

    Side by side photos of adding the pancake batter to a frying pan, before and after flipping.

    Steps 5 & 6 - Turn your hob on to a medium-low heat. Spoon out about ½ cup of batter in to the frying pan - we find a ladle is handy to do this with.
    Allow to cook for approximately 2 minutes, until you see bubbles forming throughout the pancake, and the edges begin to firm. Using a rubber spatula, gently ease the pancake from the bottom of the pan, and flip over quickly. Cook for a further 1 minute until the pancake begins to puff up and both sides are golden brown. 

    Serving Suggestions and Variations

    Serve your sugar free pancakes with your favorite toppings.

    Our suggestion for this recipe is to use the date-sweetened cashew cream. To make this, you simply add all ingredients for the cashew cream in to a high speed blender for 1 minute. Drizzle a little (or a lot) over your pancakes. Then top with slices of fresh nectarine, blueberries, maple syrup and chopped walnuts.

    For babies and infants, we suggest topping the pancakes with a little cashew cream, some diced fresh fruit, and sprinkling over some hemp seeds. 

    Overhead view of a stack of fluffy pancakes topped with cashew cream, sliced peaches, blueberries, chopped walnuts and maple syrup.
    • Favorite fruits - Grilled peach slices, fresh blackcurrants or sliced banana all make great pancake toppings.
    • Nut Free - You could add seeds in place of the nuts, such as pumpkin, sunflower or hemp seeds. You will also need to choose a nut-free plant milk to add to your pancake batter.

    See our Vegan Banana Pancakes with Cashew Cream recipe for more ideas on different toppings for your fluffy pancakes.

    Storage

    You can store any uneaten cooked pancakes in an airtight container at room temperature for up to two days. When re-heating the pancakes, place a frying pan on a low heat and warm through on each side. When re-heating these the pancakes will end up with a very slight crisp to them which is rather nice.

    Recipe Tips

    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.

    FAQ's

    Can these pancakes be eaten cold?

    Yes. Our toddler loves them in his packed lunches for Nursery. We spread one pancake with a generous layer of chia Jam, we then add another pancake on top, and slice it up in to triangles like you would a pizza.

    Can these be made as baby pancakes, instead of adult sized ones?

    Yes they can. The only difference when making them baby sized ones is that you'll cook the smaller pancakes for a little less time than larger ones.

    Other Breakfast Ideas

    Here are a few of our other delicious breakfast recipes that you might like to try.

    • Blueberry Chia Jam
    • Healthy Blueberry Oatmeal Crumble Bars (Vegan & Gluten free)
    • Healthy Vegan Baked Oats with Berries
    • Healthy Chocolate Chip Banana and Lentil Muffins

    Recipe

    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
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 3 minutes
    Total Time: 8 minutes
    Servings: 8 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

    US Customary - Metric

    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

    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

    Serving: 2Pancakes | Calories: 243kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Sodium: 122mg | Potassium: 322mg | Fiber: 5g | Sugar: 9g | Vitamin A: 31IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 3mg | Vitamin E: 1mg | Vitamin K: 6µg | Calcium: 24mg | Copper: 1mg | Folate: 24µg | Iron: 2mg | Manganese: 1mg | Magnesium: 78mg | Phosphorus: 156mg | Selenium: 17µg | Zinc: 1mg
    Did you make this recipe?Let us know what you thought of it in the comment section below. We'd love to hear from you!

    More Breakfast

    • Chia and Flaxseed Pudding
    • Oven Baked Hash Browns
    • Flaxseed Pudding
    • Banana and Pecan Vegan Muffins

    Reader Interactions

    Comments

    1. Susan

      December 16, 2021 at 9:07 am

      5 stars
      Fluffier than making banana pancakes with normal flour. We are all having them with the gluten free flour from now on as we prefer them.

      Reply
      • Yasmin

        January 18, 2022 at 7:59 pm

        Thanks for your feedback Susan, we love how fluffy these are too!

        Reply

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