It’s PANCAKE DAY! One of our absolute favourite days, up there with Christmas, Tynwald and OF COURSE, Chips, Cheese & Gravy Day.We hooked up with our old pal @BabyToddlerFoods to bring you a few of her favourite recipes for pancake day. Enjoy!

Gluten & Dairy Free Pancakes

Ingredients:150g gluten free plain flour150ml almond milk (or any plant based milk)1 small banana1 tsp baking powder1 tbsp sugar strandsSweet Freedom fruit syrupCoconut oil for fryingMethod:

  • Chuck the banana, flour, baking powder and milk in a food processor (or mash banana and mix by hand) then hand stir in the sugar strands
  • Heat tsp coconut oil in a pan on high
  • Place 4 soup spoon full portions in the pan (separately to make 4 pancakes)
  • On the upside, sprinkle in a few more sugar strands
  • Flip when bubbling at the edges and cook till both sides are golden brown
  • Stack ’em high and drizzle on some syrup and some more sugar strands (Obv you decide how many sugar strands you’re willing to consume/feed your kids!)


Banana, Spinach & Blueberry Drop Scones

Don’t let the spinach put you off these delicious pancakes. They’re naturally sweetened by the banana – perfect for younger palettes! You can always add an extra drizzle of local Manx honey if you want something a little more sweet (Remember though – NO HONEY FOR THOSE UNDER 12 MONTHS ❌🐝)Ingredients:1 ripe banana (spotty is best)1 egg (I used Gellings Eggs)150ml full fat milk from the IOM Creamery125g self raising flour from the Laxey Mills1 handful of blueberries1 TBSP frozen spinach piecesMethod:

  • Chuck banana, milk, egg and flour into a food processor (or mash banana and mix by hand)
  • Stir the blueberries and spinach into the mix
  • Put a frying pan on a med/high heat with a tsp of oil (I use coconut) and then place 3 soup spoon full measures of mix into the pan, flipping when browning on the edges .
  • Serve with more fruit or fresh yoghurt


Vegan & Gluten Free Crepes

Ingredients:1 ripe banana100g gluten free plain flour300ml plant milkMethod:

  • Chuck it all in a food processor
  • Fry in some coconut oil, flip and brown second side
  • Fold into four and place on plate
  • Repeat method to make a pile
  • Top with fresh berries or lemon juice and a sprinkle of sugar for a real traditional treat

Vegan Crepes

American Style Chocolate Chip Pancakes

Made with mostly Manx ingredients, and can be adapted to be refined sugar free if you leave out the choc chips (but who’d want to?!) Ingredients:125g Laxey Flour Self-Raising Flour150ml Isle of Man Creamery milk1 Gellings Eggs Egg1 tbsp choc chipsCoconut oil for fryingMethod:

  • Heat a tsp of oil in a pan on a med/high heat
  • Mix all remaining ingredients in a bowl and add a soup spoon full drop to the pan (I do 4 at a time)
  • Repeat until all batter is used, ensuring you re-oil the pan each time

Chocolate Pancakes

The Fruity Show-Stoppers

Ingredients:2 large eggs120 ml coconut milk1 teaspoon vanilla extract2 tablespoon honey70g coconut flour1/2 tsp banking powder1/2 teaspoon cinnamonHandful of frozen cherriesMethod:

  • In a pan throw in the cherries and 1 tablespoon of honey (no honey for under 12 months)
  • Bring to the boil, then simmer until the cherries have broken down a little and the sauce begins to thicken
  • In a food processor add the eggs, milk, vanilla and remaining honey
  • Whizz mix until frothy
  • Mix the flour, baking powder and cinnamon in a bowl and then add to the milk mix
  • Heat a pan to a medium head, and melt some coconut oil
  • Add 3 seperate spoon full’s of your pancake mix to the pan and flip when golden brown
  • Stack ’em high and serve with the cherry drizzle

CoconutandCherryStack ’em high Geffers! And don’t forget to tag us on Insta @GefMongoose if you recreate any of these recipes……Enjoy!

var bannersnack_embed = {“hash”:”bu5wh4gym”,”width”:672,”height”:280,”t”:1548694738,”userId”:38193901,”responsive”:true,”type”:”html5″};//