Dairy-Free & Wheat-Free Blueberry Pancakes

These quick, grain & dairy free pancakes make a yummy breakfast and can be served with lots of extra toppings.

Perfect for those who can’t eat gluten or dairy – so no one misses out on the joys of weekend pancake making and eating!

If you are cooking for someone suffering from an egg allergy, just mix the banana with tahini and a dash of whichever milk you use.

Recipe by Alice Fotheringham, specialist in infant nutrition and Head of Recipe Development at Piccolo!

  • 10 Portions

  • 20 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing


  • 1 banana, peeled and mashed
  • 2 eggs
  • Handful of blueberries
  • Coconut oil or rice bran oil for cooking
  • Additional ingredient ideas
  • 1 tbsp nut butter
  • 2 tsp of tahini
  • 1 tbsp desiccated coconut
  • Any kind of frozen berries


  • Mix the mashed banana with the eggs (the more mashed the banana the finer the pancake, but lumpy banana is just as delicious). Mix any of the other ingredients in.
  • Pour pancake-size amounts into a greased frying pan over medium-low heat. Once the edges have started to dry out all around they are normally ready to flip over to cook on the other side for a minute or two.