Tuesday, 14 January 2014

Flourless Pancake Recipes

There are many packaged flour free pancakes, but don't you sometimes feel like trying to make your own pancakes with a different take, especially if you are celiac or you want to use your old bananas? Here are three recipes just for that. Enjoy!

The first one uses bananas and coconut:


- 2 eggs
- 1 banana
- 1/2 cup unsweetened shredded coconut
- splash vanilla essence
- 1 tsp cinnamon
- 1-2 tsp virgin coconut oil
- blueberries and honey to taste (optional) 


1Pre-heat a pan at medium low heat. Melt 1 tsp of coconut oil. 

2- Mash all the other ingredients together until it resembles pancake batter. 

3- Spoon your preferred size into pan and fry. 

4- Add blueberries to your pancakes in the pan and drizzle with honey once cooked. 

The second recipes uses oats: 


2 cups gluten free oats
- 1 1/4 cups vanilla almond milk
- 1 large ripe, organic banana
- 1/2 teaspoon ground cinnamon
- 1 heaping tablespoon local honey
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1 large organic egg
- coconut oil or butter for cooking


1- Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated. 

2- Heat a griddle or large saute pan over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup

3- If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.

The third recipe uses your ripe bananas in only three ingredients:


1 1/2 large bananas, ripe to overripe (200g) 
   (Note: Don’t add too much banana. The              pancake will not hold. There should be enough      egg to hold mashed banana together.)
- 2 eggs
- 1/8 teaspoon baking powder
- Maple syrup, butter, blueberries, to serve (optional)


1- First, crack 2 eggs in a bowl and whisk to break.

2- Then in another bowl add in 1 1/2 large bananas and lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.

3- Then add egg mixture and 1/8 teaspoon of baking powder into mashed bananas and stir to combine.

4- Now cook mini pancakes over medium low heat. 1 or 2 tablespoons for each. When the baking powder is activated, flip it over and cook for about one minute more. You can skip baking powder, but then it will feel like banana omelets rather than pancakes. Blueberries are always good with pancakes. 

5- And serve immediately when hot. They should be served with butter, maple syrup, and blueberries.


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