Banana & Almond Pancakes Recipe (Gluten Free)

Type of meal: BreakfastDessert

Everyone loves pancakes, especially on the weekend when you have a little bit more time to do something a little bit special for breakfast.

The problem though? Pancakes are not exactly healthy. A typical pancake recipe is white flour, sugar, eggs and milk plus your choice of sweet topping. That means carbs, sugar and cholesterol.

This pancake variation inspired by Janella Purcell brings together a favourite with a healthy, cholesterol free option that is also suitable for most special dietary requirements including being gluten-free and lactose-free.

A batch makes about 14 very filling pancakes which means no need to go back for seconds, and you can feed a family with them. Win-win.

Healthy, Vegan Banana & Almond Pancakes Recipe (Gluten Free)
Serves 7
Delicious, nutty flavoured pancakes that are not only very filling but are nutritious too.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
306 calories
50 g
0 g
9 g
10 g
1 g
234 g
241 g
23 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 306
Calories from Fat 75
% Daily Value *
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 0mg
Sodium 241mg
Total Carbohydrates 50g
Dietary Fiber 6g
Sugars 23g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pancake mix Ingredients
  1. 1 cup besan (chickpea flour)
  2. ½ cup buckwheat flour
  3. ½ cup millet flour
  4. ½ cup ground almonds
  5. 1 tsp bicarbonate of soda
  6. 1 tsp ground cinnamon
  7. 1 banana, mashed
  8. 1 pear, grated
  9. 3 cups soy milk
  10. 2 tbsp coconut oil for frying
Blueberry, Maple and Yoghurt Topping Ingredients
  1. 250g blueberries
  2. 400g plain yoghurt
  3. 1/2 cup maple syrup
Pancake Mix Directions
  1. Mix the dry ingredients together in a bowl.
  2. Add the soy milk.
  3. Stir well to combine until the batter is thick and wet. Adjust the consistency by adding more milk or flour if needed.
  4. Heat some of the oil in a frying pan over medium heat, then pour about half a cup of batter into the pan.
  5. Fry until tiny bubbles appear to pop on the surface and the bottom is golden brown, then flip. Cook this side until golden, then take it off the heat.
  6. Repeat frying until all batter is cooked.
  7. Serve the pancakes with your preferred topping, or use the one below.
Blueberry, Maple and Yoghurt Topping Directions
  1. Mix plain yoghurt and maple syrup to taste.
  2. Serve on top of pancakes with blueberries.
Hubby Tip
  1. Keep any extra pancakes in an airtight container at room temperature if you are going to eat them within a few days. Otherwise freeze them. When you are ready to eat them, reheat them in the toaster!
Adapted from Janella Purcell
Adapted from Janella Purcell
Hubby Cooks

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Matt is a busy hubby that loves sweets and dairy products. He has recently learned he has despression and high cholesterol, and with a history of heart disease in the family, it is time to do something about it. He is on a mission to find and cook healthy, low or no cholesterol food that will not only taste good but help you feel good too.

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