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  • Writer's pictureInna Wellness

The World's Best Pancakes

Makes 10 -12 small pancakes


75ml organic unsweetened soy milk or other dairy free milk (unsweetened)

50g almond flour

50g chickpea or gram flour

2tbsp milled flaxseed

1tsp bicarbonate of soda

1/2tsp cinnamon powder (optional)

2tbsp apple puree

1 ripe banana, peeled

1/2tsp vanilla extract (optional)

Olive oil or coconut oil

For Apple puree

Roughly chop 600-700g desert apples, washed (do not peel)

Place in a saucepan with 50mls of water. Cover with a lid and simmer on a low heat for about 30-40 minutes or until apples will turn into a puree. Store in a glass container. It will keep in a fridge for about 2 weeks.


1. Put almond flour, chickpea flour, milled flaxseed, cinnamon (if using) and soda in a large bowl. Mix everything together.

2. In a separate small bowl using a folk mash the banana until puree consistency.

3. Add the mashed banana, stewed apple, milk and vanilla to the bowl. Whisk everything together until you have a lovely smooth batter.

4. Place a non-stick frying pan on a medium heat. Once hot, add a little olive oil.

5. Using a tablespoon scoop the mixture from the bowl and add one spoonful at a time to the pan. Leave space between pancakes so they have room to spread out slightly. You will need to work in batches.

6. Cook for 1 to 2 minutes, or until the base is golden, then carefully flip them over.

7. When the pancakes are golden on both sides, remove to a plate and keep warm.

Serve with stewed mixed berries. This time of year, I use frozen berries.

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