These quick, grain & dairy free pancakes make a yummy breakfast and can be served with lots of extra toppings.
Perfect for those who can’t eat gluten or dairy – so no one misses out on the joys of weekend pancake making and eating!
If you are cooking for someone suffering from an egg allergy, just mix the banana with tahini and a dash of whichever milk you use.
Recipe by Alice Fotheringham, specialist in infant nutrition and Head of Recipe Development at Piccolo!
1 banana, peeled and mashed
Handful of blueberries
Coconut oil or rice bran oil for cooking
Additional ingredient ideas
1 tbsp nut butter
2 tsp of tahini
1 tbsp desiccated coconut
Any kind of frozen berries
Mix the mashed banana with the eggs (the more mashed the banana the finer the pancake, but lumpy banana is just as delicious). Mix any of the other ingredients in.
Pour pancake-size amounts into a greased frying pan over medium-low heat. Once the edges have started to dry out all around they are normally ready to flip over to cook on the other side for a minute or two.
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