You must try this amazingly delicious banana pancake that almost everyone can eat!

Pancakes are delicious. And for everyone. I’ve recently discovered, after 20 years of food allergy (oh the irony), how difficult it is to cook for other people who have allergies. Therefore, it’s with great pleasure I give you this recipe that is lowcarb, paleo, gluten free, dairy free and nut free. How great is that? And what makes it even better, you can make it for breakfast, brunch and dessert (and also probably dinner, midnight snack, evening treat, the sky is the limit)! Enjoy the recipe below and I’d love for you to share some of your favorite pancakes!


Photo by Mind the Home

Photo by Mind the Home


Super healthy Banana Pancakes!
4-6 pancakes

3 dl (1,3 cups) unsweetened almond milk
1-2 bananas (depending on size)
1 tsp salt
4 eggs
1 1/2 tbsp of psyllium husk (read about it, buy it here)

This is how

1. Pour milk and banana into a bowl and blend with a hand blender.

2. Add salt and egg, whisk to a even mixture.

3. Add psyllium husk and whisk rapidly into a nice and even batter.

4. Pour into pan and fry in butter/coconut fat on medium heat.

To think of: Using psyllium husk in your batter is great but has one down side. After a while the batter gets really thick. When this happens you can do two things: 1. Add some almond milk to the mixture and whisk, when you pour into pan you will have to “shake” the pan so that the batter gets evenly divided in the pan. 2. Take a spoon, scoop into pan, use your turner to spread batter evenly in the pan.


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