These high protein almond and banana pancakes are so buttery, moist and spongy you’d never know they weren’t made with grains. Nestled with layers of creamy coconut yoghurt (or natural Greek yoghurt if you prefer), they’re a healthy breakfast for small and big kids alike this pancake day.
Makes 6 pancakes
DF - Dairy free
GF - Grain free and Gluten free
SF - Sugar free
- 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 (or Greek) yoghurt
- 1 banana, sliced
- 1 tablespoon of flaked almonds
- 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 yoghurt, sliced banana, flaked almonds and a drizzle of almond butter if you like.
“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat. For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.