Grain-and-Dairy-Free Banana Pancake Batter

May 19, 2015

By Anna Varriano

My daughter made these pancakes for me last summer and they quickly became one of my favourites. They’re so easy to make and a great way to use up those really, really ripe bananas that a lot of people don’t like to eat! This recipe will make a couple of decent sized pancakes – enough to feed one person, or two not so hungry people.


Here’s What You’ll Need:


  • 1 ripe banana
  • 1 TBSP of almond butter (or your favourite nut or seed butter)
  • 1/2 tsp of cinnamon (more or less – suit your taste)
  • 1 egg

Mix it Up and Cook it Up


The easiest way to whip together this pancake batter is to put all the ingredients into a blender or Magic Bullet or small food processor and let it go until it’s nice and smooth. I did mine by hand, whisking the egg first until it was nice and fluffy. I mashed the banana, almond butter, and cinnamon together in another bowl until it was all nice and smooth, then I added the whisked egg into the banana mixture and whisked it all together until it was nice and smooth again!

To cook the pancakes, put a generous blob of coconut oil (I used a combo of coconut oil and butter) in the pan to ensure there is no chance the pancake will stick. Heat up the oil/pan on medium-low to medium heat (whatever temp your cooktop needs to be at for pancake cooking) and pour in half the batter (or as much as you want to make whatever sized pancakes you want). Wait until the pancake is cooked at least halfway through (maybe a bit more – bubbles should start to break through the batter) before you flip it.


Top it Up…and Eat it Up

Now for the creative part…get out your favourite toppings and enjoy!

Here are a couple of pancakes topped with berries, plain whole-fat organic kefir, and a drizzle of dark local maple syrup:


Here’s one with pecans, unsweetened shredded coconut, cinnamon, and a drizzle of dark local maple syrup:


Yum yum! Enjoy!



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