Gluten free banana pancakes

    Gluten free banana pancakes

    22saves
    20min


    3 people made this

    About this recipe: Theres nothing quite like fresh pancakes in the morning, especially now its getting colder. These pancakes however are grain, wheat and dairy free, so you can enjoy them without the guilt or the bloat. I LOVE bananas due to them providing such high doses of potassium, vitamin C and manganese to the body. They also provide a great source of dietary fibre keeping your digestion on track. So simple this recipe is held together by some delicious free range eggs to load your body with protein and amino acids that will keep a bounce in your step all day long.

    www.madeleineshaw.com London, England, UK

    Ingredients
    Serves: 4 

    • 2 bananas
    • 200ml coconut milk
    • 4 tablespoons ground almonds
    • 1 tablespoon honey
    • 3 eggs
    • 1 pinch vanilla powder
    • 2 tablespoons coconut oil

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a blender blend all ingredients except oil together.
    2. Place half the oil in a pan on a medium heat. Poor a quarter of the mixture on the pan cooking until slightly bronzed then turning to cook the other side.
    3. Repeat this with the rest if the mixture adding extra coconut oil if needed. Sprinkle some more vanilla powder on top of the pancakes and serve HOT.

    Serving suggestions:

    I like to put some fresh yoghurt or cream on top to add a little more indulgence.

    Tip:

    For other delicious healthy recipes and informative holistic nutrition tips please visit my website. Happy Cooking! www.madeleineshaw.com

    See it on my blog

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    Reviews (1)

    1

    Okay I have to say here first that I have zero success with 'real' pancake batter (milk & flour) as I can never turn them over. So I am used to my pancakes falling apart when I try to flip them and my family are used to this too. The batter makes up beautifully. I used two very ripe bananas and it didn't separate out at all even though I made it at least an hour before I needed it. I think the suggestion of 2 tablespoons of coconut oil is a bit high. I used about 1/2 teaspoon per pancake and I found the mix made about 6 pancakes. So bearing in mind I can't flip the things and they end up looking like scrambled eggs instead, they were lovely. They taste delicious. The banana flavour is 'built in' and they taste much sweeter than standard pancakes because of the coconut, banana, honey and almond. So I didn't need anything as much topping as I would normally have. And my parents just had a little honey and lemon on theirs. I would have to ask my sister to make it up and try it as she is the only one of us who has ever managed to flip pancakes. - 17 Feb 2015

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