Wow, these little grain-free pancakes taste AMAZING, and only contain 3 ingredients! I got the idea from my housemate Edna, who makes the strangest sounding omelette with egg, banana, spinach, cinnamon and almond butter. I think she got the recipe from a colleague when she was working in Glasgow. The difference between mine and Edna’s recipe (bar the spinach) is that I mash the banana and nut butter into the batter, whereas she adds it as a filling to stuff her omelette. I am yet to try her version, but I bet you can turn these pancakes green by adding the spinach into the batter too – one to try another day. I didn’t use cinnamon either as I wanted to see what the pancakes tasted like without any strong flavours (i.e. delicious) but you can add this too if you like.
If you are a fan of light, fluffy pancakes without the wheat and dairy then I highly recommend these banana almond pancakes. Serve with lashings of Greek yogurt, fresh blueberries and a healthy drizzle of maple syrup, yum! You can substitute any nut butter in the recipe if you don’t like or have almond butter. Recipe makes about 12 small pancakes, or drop scones as us Brits call them. The ingredients can be easily multiplied to feed more hungry mouths, and believe me they will be in high demand!
Banana Almond Pancakes
- 1 Small Ripe Banana
- 1 Heaped Tsp Almond Butter/ Alternative
- 1 Whole Egg
- 1 Egg White
- 1 Tbsp Organic Coconut Oil, for frying
- In a bowl, mash the banana and add the nut butter, whole egg and egg white. Whisk until you have a smooth consistency (you can cheat here and add the ingredients to a blender if you have one, mixing on a low setting).
- Add the coconut oil to a wide frying pan and heat over a low-medium heat.
- Ladle a little batter into the pan until the pancake is 2-3 inches in diameter. Repeat until the pan is full of pancakes, ensuring they are not touching.
- Cook for 1-2 minutes, or until bubbles begin to form and edges are cooked.
- Flip and cook for a further 1-2 minutes or until underside is lightly browned. Place the pancakes on a serving dish and repeat with remaining batter. The above recipe should make around 12 pancakes.
- Serve with Greek yogurt, blueberries and maple syrup.
(…and yes I did eat the whole stack like a big cake!)