Toasted Almond Pancakes with Cinnamon Banana Syrup


These toasted almond pancakes are topped with Cinnamon Banana Syrup. This is an official entry in the So Delicious Dairy Free Recipe Contest!

Recipe By: Hidemi Walsh

Vegan Pancake with Cinnamon Banana Syrup

Vegan Pancakes with Cinnamon Banana Syrup
Prep time
Cook time
Total time
Serves: 4 servings
For Pancakes
  • 2 tablespoons almond flour
  • ⅔ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ⅔ cup unsweetened almond milk
  • 1 tablespoon olive oil
For Cinnamon Banana Syrup
  • 1 banana
  • 3 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup water
Make pancakes:
  1. In a skillet, roast almond flour until golden brown.
  2. In a bowl, mix together, all-purpose flour, roasted almond flour, 2 tablespoons sugar and baking powder. Stir in almond plus. Whisk until smooth.
  3. In a skillet, heat ½ tablespoon olive oil and put ½ of pancake batter. Cook until bubbles appear on the surface and begin to set around the edges of the pancake. Then flip with a spatula and cook until golden browned on the other side. Place the pancake on the serving plate. Heat ½ tablespoon of olive oil in the same skillet and make 1 more pancake.
Make banana syrup:
  1. Peel and slice banana thinly crosswise.
  2. In a saucepan, heat water, 3 tablespoons sugar and cinnamon. Bring to boil. When it boils and get sticky, reduce heat to low and add bananas. Stir to coat well. Simmer until bananas are tender.
  3. Turn off the heat and put on the pancakes.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: Fabulous Fruit and Pancake Sandwiches Recipe - Go Dairy Free

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