The Ultimate Gluten Free Pancake Recipe

Growing up in South Africa, pancakes – called by their English name – crumpets, were a weekend a teatime treat. Served with butter and thick syrup, they never had a place at the breakfast table.
Fast forward to moving to New York, Frank and I first encountered pancakes for breakfast when they arrived as part of a breakfast order that included eggs and fruit, all on the same plate. We had honestly never seen anything like it and it really wasn’t at all appealing.

Over time however, we got used to the idea of pancakes for breakfast, however with a healthy makeover . Here is one of our favorite recipes created by Tricia Williams and an easy healthy treat for kids to make on Mother’s Day.

Banana Almond – Butter Pancakes
Makes 2 servings
Tricia Williams

2 eggs
2 bananas, mashed
2 tablespoons almond butter
1 tablespoon coconut flour
1/2 teaspoon cinnamon
Pinch of salt
1 teaspoon grass-fed butter

Mix the eggs, bananas, almond butter, coconut flour, cinnamon and salt in a medium bowl until thoroughly combined.
Melt grass-fed butter in a cast iron skillet over medium heat.
Spoon a tablespoon of batter on to pan to make a pancake.
Cook for 2 minutes on each side or until golden brown.

Ever since Janice Lipman was a child she enjoyed being in the kitchen watching her mother cook. She ate simple wholesome fresh food which kindled her appreciation of real food, not from a can or off a shelf. Fast forward to her life with Frank and the same philosophy of cooking still remains - fresh, simple and real. She has always loved collecting cook books and visiting Farmer's Markets, and they are often the starting point for what inspires her recipes today.