Banana and almond pancakes


2 heaped tablespoons of white self raising flour

2 heaped teaspoons ground almonds

1 heaped tablespoon ground flaxseed mixed with a little warm water to make a paste

1/2 cup of soy milk (or more if you prefer a runny mixture).

1 chopped banana

1 tablespoon sunflower oil or other light tasting oil

agave syrup for pouring


This tasted nutty and delicious. The flaxseed mixture both substitutes using eggs in the batter, as well as adding Omega 3 to the meal. Agave syrup is my preferred honey substitute. I usually find honey too sweet. Agave is also sweet, but is not cloyingly sweet and a tiny amount makes all the difference. My measurements usually go a bit on feel, really. I like a firm pancake batter, so more soy milk could be used.

A seemingly decadent breakfast, with lots of vitamins and minerals and as there are no animal products at all, it is entirely cholesterol-free! What’s not to love?


4 thoughts on “Banana and almond pancakes

  1. They look fantastic, guess what we will be having for breakfast? Thanks for the tip about using Agave syrup, not sure if we can get it here but will check it out!


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