Paired with zingy lemony butter, these gluten and grain free pancakes from Irena Macri at Eat Drink Paleo are a healthy Sunday breakfast alternative that will take you by surprise.


  • 1 medium banana, peeled and roughly chopped

  • 2 whole eggs

  • 6-7 tbsp almond meal

  • 3 tbsp desiccated coconut,unsweetened

  • 1/2 tsp gluten free baking powder

  • 1 tbsp vanilla essence

  • ghee or coconut oil for cooking

  • Handful of blueberries & maple syrup to serve

  • Lemon butter

  • 2 tbsp butter, grated or mashed if softened at room temperature

  • ½ lemon, zest and juice


  • 1.

    Combined softened butter with grated lemon zest and lemon juice. Set aside.

  • 2.

    Place all pancakes ingredients in a blender and puree until smooth and fluffy. You can mash banana with a fork and whisk the eggs in a bowl, then combine with the rest of ingredients.

  • 3.

    Heat a dollop of ghee or coconut oil in a non-stick frying pan. Cook pancakes in batches, about one and a half tablespoon of mixture per pancake. Keep the heat on medium making sure the pancakes don't burn and cook thoroughly.

  • 4.

    Cook for one and a half minute each side. You know it's time to turn them over when little bubbles start appearing in the batter. Be careful flipping the pancakes offer as the batter is more fragile than usual Add more ghee or coconut oil in between pancakes.

  • 5.

    Serve with lemon butter or maple syrup and berries on top.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 477kj
  • Fat Total 33g
  • Saturated Fat 14g
  • Protein 11g
  • Carbohydrate 34g
  • Sugar 21g
  • Sodium 159mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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