Gluten-Free and Egg-Free Pancakes

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Good morning and happy, happy, happy Sunday to you!

This morning, I finally created a delicious batch of gluten-free and egg-free pancakes.


I know this might not sound terribly exciting to you, but I’ve actually tried for weeks to come up with a tasty recipe and haven’t had much luck.

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I tried the whole chia egg thing and played around in the kitchen a lot, but I’d only end up with things similar to pancakes, but never anything close to the real deal.

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Well, I finally got it right this morning””light, soft, chewy pancakes!

Gluten-Free & Egg-Free Pancakes


  • 1 ripe medium banana
  • 1 cup garbanzo and fava bean flour
  • 1/2 cup almond meal
  • 1 cup almond milk 
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp vanilla extract


  1. Combine all ingredients in a food processor until smooth.
  2. Heat pan (or griddle) over medium heat; coat with non-stick cooking spray.
  3. Pour batter onto the pan/griddle and use the backside of a spoon to shape it.
  4. Cook each pancake for 2-3 minutes and then flip. Cook on the other side for about 1 minute.
  5. Serve with your favorite toppings.

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Makes 10 pancakes

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