Gluten-Free Pancakes
It's a weekend morning. You want something that feels a little special, not toast, something that actually gets everyone excited to sit down at the table together.
But you also don't want to spend an hour in the kitchen or end up with a sink full of dishes before the day has even started. That's exactly where these pancakes come in.
They've become a staple in our house for exactly that reason. They come together in under 30 minutes, they're made entirely in the Thermomix, and they taste like something you'd order at a cafe — except they're 100% gluten-free, grain-free, and refined sugar-free.
The whole family gets a breakfast worth waking up for. You don't lose your mind making it. Everyone wins.
Why These Pancakes Are Different:
Most pancake recipes are built on white flour, which means a blood sugar spike before 9am and everyone's crashing by the time you've done the dishes.These ones use almonds as the base instead. Combined with banana, eggs, cinnamon and vanilla — that's genuinely it — you get a batter that's naturally sweet, protein-rich, and keeps everyone full well into the morning.And before you ask — no, they don't taste "healthy." They taste like pancakes. My fussiest eater has never once suspected a thing.
They're also:
• 100% Gluten, Grain & Wheat Free
• Dairy Free (just cook them in coconut oil)
• Refined Sugar Free — the banana does all the sweetening
• High in protein and healthy fats
• Ready in your Thermomix in minutes
• 100% Gluten, Grain & Wheat Free
• Dairy Free (just cook them in coconut oil)
• Refined Sugar Free — the banana does all the sweetening
• High in protein and healthy fats
• Ready in your Thermomix in minutes
- Serves: 2 (makes approx. 8 small palm-sized pancakes)
- Time: 25min (Prep. 10min)
INGREDIENTS
40g almonds (raw or roasted)
1 large banana, broken into pieces (approx. 110–130g)
2 eggs
¼–½ tsp ground cinnamon, to taste
Pinch of salt
1 tsp vanilla bean extract or paste
Coconut oil or grass-fed butter, for frying
1 large banana, broken into pieces (approx. 110–130g)
2 eggs
¼–½ tsp ground cinnamon, to taste
Pinch of salt
1 tsp vanilla bean extract or paste
Coconut oil or grass-fed butter, for frying
Topping options (per complete serve, not per pancake):
1–2 tbsp coconut yoghurt or nut butter
3–5 strawberries, hulled and sliced
1 tbsp shredded coconut
1–2 tbsp fresh or frozen blueberries
METHOD
1. Add almonds to the mixing bowl and MILL / 10 SEC / SP 8, scrape down sides.
2. Heat up a pan to Med/High with some coconut oil or butter.
3. Place the banana, eggs, cinnamon, salt and vanilla into the mixing bowl and BLEND / 10 SEC / SP 4.
4. Scrape down the sides and repeat 10 SEC / SP 4.
5. Add 1 tablespoon of mixture into the heated pan, cooking for 1-2 mins each side.
6. Serve with toppings of choice.
NOTES
• Add a dash of milk (dairy free preferred) if the mixture is thick (if your banana is big and your eggs are small) but it shouldn't need any more than 20g.
• Mixture will make approx 8 small palm sized pancakes.
• The tablespoon sized mixture makes the pancakes easiest to flflip.
• DOUBLE UP- Simply double all ingredients and follow the method as is.
Author: Noni Jenkins
Noni Jenkins is a Personal Trainer, Weight Loss Specialist and Thermomix® Enthusiast. With over 15 years experience helping people live a healthier lifestyle.
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