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.
Ready for Pancake day we have…
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 from Le Coin de Mel with Banana Pancakes
Laura from Dairy Free Kids with Lemon Pancakes
Midge from The Peachicks Bakery with Coconut and Lime Free From Pancakes
Eb from Easy Peasy Foodie with Oat, Almond and Banana Pancakes
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
- 45ml of almond milk
- 1 small 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.
Heat a little coconut oil in a frying pan. Add 1 – 2 tablespoons of batter per pancake, fry for about 1 minute on either side on a low-medium heat until cooked through and golden. Repeat adding more coconut oil if necessary to coat the pan 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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