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Almond and Banana Pancakes

Yields1 Serving

Serves 2-4

 1 cup besan
 ½ cup buckwheat flour
 ½ cup millet flour
 ½ cup ground almonds
 1 tsp low-allergy bicarbonate of soda
 1 tsp ground cinnamon
 1 banana, mashed
 1 apple or pear, grated
 3 cups apple or pear juice or soy milk
 2 tbsp macadamia, coconut or rice bran oil
 blueberries and plain yoghurt mixed with maple syrup, to serve

In a bowl, mix the dry ingredients together, then add the fruit and juice or soy milk. Stir well to combine until the batter is thick and wet. Adjust the consistency by adding more juice or flour if needed.


Heat ½ tablespoon of oil in a frying pan over medium heat, then pour about ½ cup of batter into the pan. Fry until tiny bubbles appear on the surface and the bottom is golden brown, then flip. Cook this side until golden, then transfer to a plate and keep warm. Using a little more oil, repeat with the remaining batter.


Serve the pancakes with fruit, yoghurt and a sweetener if you like.