Healthy, Kid Friendly Pancakes

pancakes✓ Wheat-Free
✓ Dairy-Free option
✓ Gluten-Free option

As a mum, mornings are often a busy time – in our house, there’s kids and cats to feed, a dishwasher to unpack, washing to hang and all the other things we need to do before stepping out the door for the day. When my boys wake though, they are ready for breakfast, so these pancakes have been a game changer for us. I make a batch once a week, freeze them and then pop a couple in the toaster each morning for my kids – this then frees me up to get the dishwasher unpacked and maybe even make a coffee!

I love them for a few reasons:

  • They are easy to make, freeze beautifully and reheat within minutes in the toaster.
  • My kids love them (we also sometimes use them for snacks when on the go).
  • They are so versatile and the options for toppings are endless (see my suggestions in the recipe below).
  • They are high in protein and fibre, so they won’t send your kids blood sugars soaring.

I usually give my kids one each while I get a few things underway, and then we’ll have something else for breakfast together as a family – a smoothie, some porridge, eggs or perhaps some yoghurt and oats, once I’ve got it ready. But these pancakes are nutritionally balanced and can stand alone as a healthy breakfast for the whole family (you just might need to double the recipe).



Healthy Pancakes

Course: Breakfast, Snack
Servings: 12 pikelet sized pancakes


  • 80 g raw almonds (or almond meal)
  • 50 g oats or oat flour* (if you prefer a slightly lighter, less dense pancake, replace half of the oats with 25 g gluten free flour)
  • 2 eggs
  • 1 medium banana approx 100-120g once peeled
  • 90 ml milk of choice (use non-dairy milk for dairy free)


  • Blend the almonds and oats till they resemble flour.
  • Add the eggs, banana and milk and blend till combined. If your batter is too thin, add a little gluten free flour or extra oat flour. If your batter is too thick, you can thin it with some extra milk.
  • Heat and oil a large frypan.
  • Pour mixture into the pan in pikelet sized rounds (I can fit three per pan) and cook on both sides.
  • Enjoy immediately or freeze** for later.


*If coeliac or needing the recipe to be fully GF, replace all of the oats with 50 g gluten free flour.
**If freezing, make sure to include a square of baking paper between each pancake, or they will stick together. 
Our favourite toppings are: 
  • Natural PB
  • Almond butter
  • Tahini and honey (not for kids <12 months)
  • Yoghurt and berries
  • Butter
  • Ricotta


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