26 percent of mothers say they want to have breakfast in bed. Try making this banana crepe

Recipe by Lendra Rouse | Photography by Samantha Emmons

When creating some options for your favorite dishes, it’s best to avoid trying to recreate familiar flavors, but instead think of the dish as a category of its own. These “pancakes”, made without cereals containing gluten or milk ingredients, do just that.

When they retain the shape and size of a pancake, the egg base gives the pancakes a more delicious crepe flavor তোলে making them a delicious and protein-rich dish to wrap around other favorite foods later in the day. We enjoy them in a traditional stack, covered with maple syrup for the weekend brunch. And we like to serve them cold and wrap them in healthy fillings like almond butter, seasonal fruit, goat cheese or avocado — a protein rich and transportable food!

The combination of coconut and almond flour is enough to hold the batter together, while allowing the eggs to star. Almond flour provides texture, while coconut flour protects them from getting wet. Due to the crepe-like consistency, small pancakes are easier to handle when cooking. Place them within a diameter of about 5 inches.

Even if you do not strictly follow a gluten-free diet for medical reasons, these pancakes are a food that everyone can enjoy. The comfort and taste of this recipe makes it a great choice for Mother’s Day – even a weekend breakfast.


  • 2 tablespoons coconut flour
  • 8 cups almond flour
  • 6 teaspoons baking soda
  • 6 teaspoons salt
  • 3 large eggs, at room temperature
  • 8 cups of non-dairy milk
  • 1 teaspoon vanilla
  • 2 bananas, extra ripe for a batter and ripe for a top slice
  • 1 teaspoon neutral oil (for cooking)
  • 6 cups low fat Greek yogurt
  • ¼ One cup walnuts, toasted and chopped rough


Whisk together the dried ingredients in a medium bowl. Leave the oil in a separate bowl and mix the wet ingredients together. Combine the two with minimal stirring and leave to rest for 10 to 25 minutes.

Heat a nonstick pan over medium heat with half a teaspoon of oil. When the oil is hot, use a tablespoon to add the pancake batter to the pan in a 5 “circle. Cook until the edges are golden brown and small bubbles appear on the pancake. Flip and cook until the center of the pancake is stiff. Approx. 2 minutes.

Keep the pancakes hot in the oven until ready to serve. Serve with Greek yogurt, toasted nuts and maple syrup.

Makes 10 small pancakes or serves 3 people.

Nutrition information (per serving, 3 pancakes):

Calories 310

15 grams of protein

Total fat 18 g

3.5 grams of saturated fat

Cholesterol 170 mg

26 grams of carbohydrates

6 grams of fiber

Total sugar 13 grams

Added 1 gram of sugar

Sodium 480 mg

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