Gluten-free blueberry and almond banana pancakes

When we were kids, my dad would make us delicious pancakes every Sunday morning using a recipe which he picked up from his travels in the US - my favourites were always his apple pancakes which he made with apples from the tree in our garden....

I have fond childhood memories of those Sundays where my dad would make us as many pancakes as my brothers and I could eat - and my mum got a day off :)

Sunday pancakes have become a bit of a tradition in our family and I'm always looking for wheat-free alternatives to the regular pancakes made with wheat flour which can cause digestive problems for some people.

I think that these pancakes made with almond flour (ground almonds) are a light, tasy alternative to the regular wheat-based ones - and I make them with grated apple sometimes which takes me back to my childhood....

Makes 6 pancakes


100 g (1 cup) ground almonds
1 dessertspoon chia seed – or ground flaxseed
1/2 teaspoon gluten free baking powder (Dove's Farm)
1 teaspoon ground cinnamon
250 g  – 2 ripe bananas, smashed
2 organic eggs
125 g blueberries to serve


1. Combine smashed banana and eggs.

2. Add almond meal, flaxseed, baking powder and cinnamon.

3. Fold in blueberries.

4. Rest for 5 minutes.

5. Heat a pan over a low heat and add a little coconut oil or butter.

6. Spoon pancake batter into rounds onto the pan and flatten slightly with the back of your spoon.

7. Cook over a very low heat.

8. Flip over and finish cooking.

8. Serve and enjoy with natural/coconut yoghurt or cashew cream and vanilla.

Bananas are a great source of potassium, an essential mineral for maintaining normal blood pressure and heart function.  They add moisture and sweetness to baked goods, which means you don’t need to add any sugar.

Almonds are packed full of protein and heart healthy fats that can help lower cholesterol as well as keep blood sugars stable.

Blueberries are a great source of potassium that helps to regulate muscle contraction and fluid balance. The rich colour from blueberries comes from anthocyanins that are antioxidants which neutralise free radicals.