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Healthy Pancakes

Course Breakfast, Snack
Servings 12 pikelet sized pancakes

Ingredients

  • 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)

Instructions

  • 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.

Notes

*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
Enjoy!