These high protein grain and dairy free pancakes with almond and banana are so buttery, moist and spongy you’d never know they weren’t made with grains. Nestled with layers of creamy coconut yoghurt for a dairy free alternative. A healthy, balanced breakfast for small and big kids alike.
I hope you’ve seen my little collaborations with a group of talented Free From bloggers over the past two months. We kicked off at Christmas with our #FreeFromChristmas, last month it was #GlutenFreeVeganuary and this month we’re bringing you #FreeFromPancakes, just intime for Shrove Tuesday… but hey pancakes rule for school any day of the week!
We wanted to show that eating Free From is easy, simple and affordable so we’re all focusing on different Free From allergens… my pancakes are grain, dairy and refind sugar free making them suitable for those following Paleo, Keto, Gaps, Whole30, I quit sugar and SCD.
So far this week we’ve had delights from
Mummy Tries and her Ultimate Gluten & Dairy Free Pancakes
Vicki from Free From Fairy with her Pancakes in a Jar (two ways)
Nath from Intolerant Gourmand with her Perfect Free From Pancakes
Emma from Free From Farmhouse with her Vegan and Gluten Free Chia Seed Pancakes
Rebecca from Glutarama with her Apple and Cinnamon Free From Pancakes
Nova from Cherished by Me with her Coconut Pancakes
Mel – ‘Le Coin de Mel’
Laura – ‘Dairy Free Kids’
Midge – ‘The Peachicks Bakery’
Eb – ‘Easy Peasy Foodie’
Makes 6 grain and dairy free pancakes with almond and banana
- 150g ground almonds
- 1 teaspoon of baking powder or bicarbonate of soda
- 2 large eggs
- 100ml of almond milk
- 1 banana
- ½ teaspoon of vanilla powder
- Coconut oil for frying
- Coconut yoghurt
- 1 banana, sliced
- Drizzle of almond butter (optional)
Whisk the eggs and almond milk together in a bowl. Add the ground almonds, bicarbonate of soda or baking powder, vanilla and mashed banana to the eggs and mix well.
Place in the fridge for at least an hour to thicken or leave overnight.
Heat 1 tablespoon of coconut oil in a frying pan per 2 pancakes. Add 1 – 2 tablespoons of batter per pancake, fry for 1 – 2 minutes on either side until cooked through and golden. Repeat until all the batter is used.
Serve with coconut yoghurt, sliced banana and a drizzle of almond butter if you’d like.
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