Banana Pancakes

Happy Sunday! 🙂 Who’s getting excited for Christmas?! My 6 year old son is officially on holidays till the new year so I don’t plan on working that much. Weekends are my favourite and me and Preston just love making pancakes together. I usually try and eat gluten free but this past month has been hard and I have fallen off the wagon! Come January I will get back to me healthier ways. 😉 My body just feels better without gluten. Preston on the other hand can eat anything and so sometimes I give him a break from my crazy gluten free recipes and give him what he wants, big fluffy pancakes! These are actually sneakily healthy because I used whole wheat flour, quinoa flour and millet flour. I sweetened them with ripe bananas and everyone was happy with the outcome. Give these pancakes a whirl, I guarantee your kids will love them.

xx Malika

black current pancakes

Fluffy Banana Pancakes with Black Current Syrup
Recipe type: Pancakes
Cuisine: Breakfast
Serves: 20
  • 1 cup whole wheat flour
  • ½ cup quinoa flour
  • ½ cup millet flour
  • 1 tbs baking powder
  • 1 pinch of sea salt
  • 4 organic eggs
  • 3 ripe bananas with brown spots
  • 1 cup of organic vanilla yogurt
  • 2 tsp vanilla extract
  • 1 cup of almond milk (or regular milk)
  • coconut oil for the pan
  • Optional: Black current maple syrup for topping
  1. In a high speed blender mix all the wet ingredients together.
  2. In a large bowl mix all the dry ingredients together.
  3. Gently combine the two.
  4. In a non stick pan, heat over medium heat and grease with a bit of coconut oil.
  5. Ladle about ¼ cup of batter to make each pancake, pancakes should be cooked on each side for about 2 min. Once you see bubbles forming on the top, flip the pancake over it should be golden brown.
  6. Seve hot with syrup and desired toppings!

pancakes for days