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Low Sugar Banana Pancakes

Prep Time: 10 min
Cook Time: 15 min
Serving Size: 6-8 pancakes
  • Gluten Free
  • Vegetarian 
  • Dairy Free
A pancake recipe the whole family will love. These banana pancakes are packed with fibre to support healthy digestion. We love topping them with almond butter or berry compote. Leftovers make for a really yummy afternoon snack too. 
INGREDIENTS
METHOD
SUGGESTED TOPPINGS
TIPS & NOTES
  • Wet Ingredients:
  • 2 over ripe bananas (mashed)
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean paste 
  • 1 egg (whisked)
  • ½ cup coconut milk (from the carton) 
  • Coconut oil (for the fry pan)
  • Dry Ingredients:
  • 2 tbsp chia seeds
  • 1 cup buckwheat flour 
  • ½ cup almond meal 
  • Pinch of salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
1. Add wet ingredients to a medium bowl and whisk together with a fork. Add in the chia seeds and mix.
2. In a separate bowl, combine the remaining dry ingredients and make a well in the centre.
3. Pour in the wet ingredients and mix until well combined.
4. Heat 1 tsp of coconut oil in a fry pan on medium heat and add 2 tbsp of the mixture to form 1 pancake. Cook for approx. 2-3 mins or until bubbles begin to form.
5. Flip and cook the second side for approx. 1 min.
6. Repeat steps 4 and 5 until all pancakes are cooked.
  • Pancakes are best cooked on a non-stick frypan.
  • Storage: In an airtight container in the fridge for up to 3 days.
Almond butter or berry compote.

Low Sugar Banana Pancakes

Prep Time: 10 min
Cook Time: 15 min
Serving Size: 6-8 pancakes
  • Gluten Free
  • Vegetarian 
  • Dairy free
A pancake recipe the whole family will love. These banana pancakes are packed with fibre to support healthy digestion. We love topping them with almond butter or berry compote. Leftovers make for a really yummy afternoon snack too. 
INGREDIENTS
METHOD
SUGGESTED TOPPINGS
TIPS & NOTES
  • Wet Ingredients:
  • 2 over ripe bananas (mashed)
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean paste 
  • 1 egg (whisked)
  • ½ cup coconut milk (from the carton) 
  • Coconut oil (for the fry pan)
  • Dry Ingredients:
  • 2 tbsp chia seeds
  • 1 cup buckwheat flour
  • ½ cup almond meal
  • Pinch of salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
1.  Add wet ingredients to a medium bowl and whisk together with a fork. Add in the chia seeds and mix.
2. In a separate bowl, combine the remaining dry ingredients and make a well in the centre.
3. Pour in the wet ingredients and mix until well combined.
4. Heat 1 tsp of coconut oil in a fry pan on medium heat and add 2 tbsp of the mixture to form 1 pancake. Cook for approx. 2-3 mins or until bubbles begin to form.
5. Flip and cook the second side for approx. 1 min.
6. Repeat steps 4 and 5 until all pancakes are cooked.
  • Pancakes are best cooked on a non-stick frypan.
  • Storage: In an airtight container in the fridge for up to 3 days.
Almond butter or berry compote.
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