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1 cup almond flour

2 eggs

1 ripe banana (finely mashed)

1 tsp vanilla extract

1/8 tsp sea salt

Water (add if needed to thin to the consistency of the batter)

1-2 tbsp coconut oil (optional so that the pancakes don’t stick)

From The Author

Recently, health concerns and trends are moving toward gluten or grain-free recipes. If you or a loved one is gluten intolerant, this grain and gluten-free pancake recipe is an easy way to enjoy a breakfast favorite. The ingredients can be mixed together and cooked as you would normally cook pancakes. The fiber, protein and flavor in these delicious pancakes make them a great choice for your morning meal. You can also alter this recipe based on what’s in your kitchen by substituting ¾ cup applesauce for the banana and adding a pinch of cinnamon. Enjoy these morning treats with some fresh fruit and a little maple syrup!

  1. Combine all the ingredients and thin with water if necessary. The mixture should be the consistency of a smoothie or heavy cream.
  2. Heat a non-stick skillet to medium-high heat or use a regular sauté pan and add one tbsp of coconut oil.
  3. For each pancake, spoon between 2 tbsp to ¼ cup of batter into the pan, depending on how large you’d like your pancakes. Making smaller pancakes can help your loved one pace themselves and encourage you both to include more fruit with the meal.
  4. Cook about 1:45-2 minutes, or until the little bubbles that form on top of the pancake start to burst. At that point, flip it over and cook for another 45 seconds to 1 minute.
  5. Slide onto a plate and serve with your favorite toppings, like maple syrup and berries.
Nutrition Facts

Serving Size 3 mini pancakes

Serving Per Container 2

Amount Per Serving
Calories 201 Calories from Fat
% Daily Value*
Total Fat 11.6g
Saturated Fat 1.9g
Trans Fat 0g
Cholesterol 164mg
Sodium 210mg
Total Carbohydrate 17.1g
Dietary Fiber 3g
Sugars 8.3g
Protein 9.2g
Vitamin A % Vitamin C %
Calcium 4% Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

About the Author(s)

Leslie Myers is a culinary professional with over thirty years of experience including healthy eating and cooking specialist, culinary instructor, restaurant owner and operator, caterer, operations manager, pastry chef, raw foods chef and culinary instructor. She is the owner of Foodsense, Now, a Solana Beach-based company which focuses on healthy eating for athletes. She is also the Professional Chef for Home Care Assistance, where she creates delicious recipes that promote brain health and healthy longevity and are appropriate for the changing dietary needs of seniors.

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