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Banana and almond butter pancakes

These pancakes are perfect for Sunday morning breakfasts. Topped with your choice of fruit, cacao nibs, honey and/or maple syrup, they’re a versatile, light and healthy option for everyone!

GF / VG / SF


6-8 medium bananas

3 medium eggs

2 Tbsp almond butter

4 Tbsp desiccated coconut

2 Tbsp sesame seeds

2 Tbsp flax seeds

Coconut oil for cooking


Using a hand held blender, blitz banana eggs and almond butter until smooth consistency. Add remaining ingredients, stirring in with a spoon.

Add 1/2 Tsp coconut oil to pan on medium heat, adding one ladle of mix per pancake. Cook until edges have browned, then flip and continue cooking for 1-2 minutes.

Add choice of topping and voilà!

Mix should last 4 days in the fridge for continuous enjoyment.