Alternative pancake recipe 

January is over, diets and New Years resolutions often failed and forgotten, February is here! And so to a new start….. 

To kick things off in the foodie world of February was Chinese New Year, followed closely by pancake day and the beginning of Lent. Working for a family were every Friday morning is pancake day it has now become second nature to me. Who would have thought I would be making batches of pancakes (crepes) in the blearily hours of the early morning!

  So with pancake day coming up for a gluten free diet eater the usual pancakes  just don’t cut it. So with a few minor tweeks to suit their taste, pancake day 2016 didn’t involve any flour or sugar. 


1 ripe banana 

1 egg

100ml buttermilk

1/2tsp vanilla extract 

25 ml maple syrup 

50g gluten free self raising flour

35g ground almonds

1/2 tsp baking powder

Pinch salt

1tablespoon coconut oil or butter 


In a bowl, mash the bananas until generally smooth then gradually add the egg, buttermilk, vanilla and maple syrup. 

In a separate  bowl mix all the dry ingredients 

Fold the dry ingredients into the wet until fully combined

Heat the coconut oil of butter in a frying pan. Add a large spoonful of batter. Wait for a couple of minutes until a base forms then flip. Just a heads up, this can become messy, so keeping the pancakes small has an advantage! 

Repeat until the batter is finished ( about 6 pancakes). Then finish with preference of toppings; coconut yogurt and blueberries/ caramelised bananas and caramel sauce/ strawberries and cream. 

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