Super Berry Vanilla Pancake (Vegan, Gluten-free, Oil free, Sugar free)

It’s Pancake Sunday and I wanted to make some gluten-free pancakes using the GF flour blend at home. However, since I don’t have any ripe bananas in hand, I substituted it with some very ripe mangoes. I basically blended the mangoes with the almond milk and mix them with the GF flour blend. The end product was unexpectedly fluffy and moist. It is definitely the best pancake recipe of mine by far and I hope you all enjoy making it! 🙆🏻‍♀️



Dry :

3/4 cup Gluten-free flour blend (I used Bob’s Red Mill’s one)
1 tsp vanilla powder
1 Tbsp grounded chia seed
Pinch of salt
2 tsp baking powder


1 cup chopped mangoes
1/2 cup almond milk

Raw cacao sauce:

1 Tbsp raw cacao powder
1 tsp coconut nectar
1 Tbsp coconut oil (melted)


  1. Blend the wet ingredients in a food processor or blender until smooth
  2. In a large bowl, mix together the dry ingredients
  3. Add the mango almond milk to the dry ingredients and stir until it is no longer crumbly and no large lumps can be found
  4. Set aside the mixture for 5 minutes
  5. Heat a non-stick pan
  6. When the pan is hot enough, place 2 heaped tablespoon of the batter to the pan and spread to form a circle
  7. Let it fry for around 1.5 minute, or until you see some bubbles formed on the surface of the pancake
  8. Carefully flip it and fry the other side for another 1 minute
  9. Repeat the steps 6 to 8 for the rest of the batter
  10. Layer the pancake stack with whatever you like, here I used strawberries, blueberries and acai chia pudding
  11. Mix together the ingredients for the raw cacao sauce to obtain desired consistency, feel free to add more water if you prefer a thinner texture
  12. Drizzle the raw cacao sauce on top of the pancake stack and enjoy! 💕


Related Posts

Show Comments Close Comments

Leave a Reply

Your email address will not be published.