Gluten-free pancakes with grilled honey bananas and raspberries

Pancakes are one of the best parts of weekends, apart from sleep-ins, of course. But you don't need to miss out because you've cut out gluten from your diet. This recipe from The Australian Women's Weekly's 'Delicious Gluten-Free Food' cookbook is tummy-friendly.

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Gluten-free pancakes with grilled honey bananas and raspberries
  • 1 cup (140g) sweet white sorghum flour
  • 1/2 cup (70g) coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 eggs
  • 1 3/4 cup (430ml) coconut milk
  • 2 tablespoon dairy-free spread
  • 4 medium bananas (800g), sliced thickly
  • 1/4 cup (90g) honey
  • 125 gram fresh raspberries


Gluten-free pancakes with grilled honey bananas and raspberries
  • 1
    Combine dry ingredients in a medium bowl; make a well in the centre. Whisk in combined eggs and milk until batter is well combined (mixture will be thick).
  • 2
    Melt one-third of the dairy-free spread in a large non-stick frying pan over low-medium heat. Cooking four at a time, spoon 2 tablespoons of batter for each pancake into pan, flatten slightly; cook for 2 minutes or until lightly browned. Carefully turn over (mixture is delicate); cook for another 2 minutes or until cooked through. Remove from pan; keep warm. Repeat with remaining spread and batter to make 12 pancakes in total.
  • 3
    Meanwhile, preheat grill (broiler) to hot. Combine banana and honey on a baking-paper-lined oven tray. Place under grill for 5 minutes or until bananas are lightly browned and heated through.
  • 4
    Serve pancakes warm topped with banana and raspberries; drizzle with pan juices and extra honey, if you like.


Sweet white sorghum flour can be found in health food stores or online. Blueberries or mixed berries would also work well instead of the raspberries. Pancakes are best served warm.

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