Grain and Dairy Free Pancakes with Almond and Banana

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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!

Grain and dairy free pancakes, Paleo pancakes, dairy free pancakes, free from pancake recipe, free from pancakes, Paleo pancake recipe, grain free pancakes, almond pancakes, banana pancakes, high protein pancakes, shrove Tuesday, pancakes food photography, Paleo Crust, food photographyWe 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

Coming soon

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

Ingredients

  • 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
To serve
  • Coconut yoghurt
  • 1 banana, sliced
  • Drizzle of almond butter (optional)

Method

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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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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