Banana Vanilla and Almond Pancakes | Gluten-Free, Dairy Free Options

If you follow me on Instagram (@stefanievalakas by the way…), you know that I LOVE making pancakes. I like to use a high-quality pre-prepared mix for weekdays and I like to experiment on the weekends and make my own from scratch on a lazy weekend. I love them because they keep me full until lunch and completely reduces the need for snacking especially on a busy morning.

And last weekend, I think I hit the flavour jackpot with this combo! The best thing about this recipe is that it can pretty much be manipulated to suit any dietary requirement.

Almond meal as the base makes these suitable for those following a gluten-free diet because of Coeliac disease or gluten intolerance (make sure you see a dietitian before commencing a restricted diet to ensure your diet is adequate in fibre and other essential nutrients).




For those who are lactose intolerant, the milk can be swapped out for water or sparkling water for a bubbly flavour or of course a milk alternative such as soy milk or almond milk (always check to see if these are calcium-fortified, otherwise it makes it very tricky to reach your calcium targets each day).

Here’s the recipe for my Banana Vanilla and Almond Pancakes.

Image: @stefanievalakas

Makes: 6 pancakes (serves 2)
Prep and Cooking time: 25 minutes


1 cup almond meal
2 eggs, lightly beaten
1/2 cup milk of your choice or water
2 tbsp oil of your choice (extra virgin olive oil is best)
2 ripe bananas, mashed
1/2 tsp vanilla extract
1/2 tsp baking powder
Pinch of salt

Topping Ideas

Maple syrup or Honey
Frozen berries, heated or defrosted from night before
Fresh berries, if they’re available
Low-fat Greek Yoghurt
Or any seasonal fruit that you fancy!


1. In a large mixing bowl, place the almond meal, milk, eggs, oil, bananas, vanilla and salt and whisk until well combined.
2. Heat oil in a small frying pan
3. Just before you add in the mixture to the pan, stir in the baking powder – this keeps the pancakes more light and airy
4. Pour about 1/4 cup of mixture into the centre of the pan
5. Flip when bubbles appear on the top of the batter
6. Cooking until golden
7. Serve with desired toppings!

Enjoy for your next lazy Sunday breakfast! The protein and healthy fats in these hot cakes will give you all the endurance you need for a morning of activities!


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