Easy and quick, these light and fluffy flourless pancakes are a delicious breakfast for Pesach, or any time. No added sugar, no gluten and no dairy.
Pancakes and waffles are extremely popular in our house, and typically appear on the breakfast menu every week. So the thought of doing without them during Pesach made me a bit sad. Sure, there are chremslach (matza meal pancakes) or matza brei (fried matza and eggs) but they’re no substitute for the real thing.
Also, if you’re the sort of person who avoids gebrochts – matza which has absorbed liquid – then you’re completely stuffed. Or not, probably…
Pesach pancakes
Hours of browsing Pinterest and other worthy corners of the internet has provided me with a whole host of alternative pancake recipes which contain no flour, and no matza either. I decided to have a go, and having combined several recipes to create something I thought would work, I set to it.
Pesach Pancakes – light and delicious!
These Pesach pancakes were far better than I was hoping for! The texture is softer than a regular pancake, but you wouldn’t guess that there was no flour involved. The flavour is sweet, with just a hint of banana – I think next time I might add a pinch of cinnamon or ginger, or a drop of vanilla, to the mixture.
The Pesach pancakes rose nicely, and were fluffy, light and moist. Having made a test batch of 10 mini pancakes, I proceeded to eat all of them which should give some indication of their deliciousness!
Ingredients for Pesach Pancakes
The ingredients for these yummy little pancakes couldn’t be easier. All you will need to make them is:
- banana
- ground almonds
- egg
- baking powder (make sure you get a kosher for Pesach one)
- vegetable oil for frying
And that’s it. Of course then you have to decide what to put on top of the pancakes…
Toppings galore
As you can see in the photos, I ate these Pesach pancakes with butter, syrup and enormous blueberries, which was highly indulgent. You could dispense with one, two, or all three of these toppings, and the pancakes would still be fabulous. Or you could add chocolate spread, honey, jam, cream… go wild! It beats having the bread of affliction for breakfast again.
Pancakes for a crowd
As I said, I ate all of these Pesach pancakes myself, so you may want to scale up the recipe if you’re serving more than one person. They are also ridiculously quick – I was able to mix, cook, garnish, photograph, and eat the entire batch in under 30 minutes, and I wasn’t even trying.
I’m so glad we won’t have to miss our pancakes on Pesach!
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
📖 Recipe
4-ingredient Pesach pancakes - no flour!
Ingredients
- 1 medium banana (approx. 70g when peeled)
- 1 egg
- 20 g ground almonds
- ⅛ teaspoon baking powder (this was a fairly approximate measure)
- Oil for frying
Instructions
- Blend all the ingredients except the oil, until very smooth and frothy. The batter will be quite runny.
- Heat the oil in a heavy frying pan, and drop tablespoons of the mixture into the pan. Fry for a minute or two, until browning at the edges, and bubbling on the top. Flip over, and fry for a further minute or so on the other side.
- Drain for a moment on absorbent paper, then serve!
Notes
Nutrition
More delicious Pesach breakfast recipes
If you’re after more delicious Passover breakfasts, how about healthy homemade pop tarts, gluten-free blueberry muffins, or overnight matza breakfast bake.
You can check out my favourite Pesach breakfast recipes here, and all of my Passover recipes, including main and side dishes, cakes and desserts, here.
Not just for breakfast! These delicious Pesach pancakes also make a healthy snack, which is why I’m adding them to the Family Foodies event for April – on the theme of Healthy Snacks – hosted by Eat Your Veg and Bangers and Mash.
Alene
Hi! I am just loving your recipes! I just found you. One quick question. Can I use almond flour in place of the ground almonds? I wouldn’t use blanched almond flour but just regular almond meal. I have everything in my pantry since I have to be gluten free. The one good thing about it is that Passover baking is easy!
Helen
Thanks Alene. My understanding is that almond flour is simply more finely ground than ground almonds/almond meal. It is also more likely to be made with blanched almonds. On this basis I’d say you could use either in this recipe and it should work fine! Have a great Pesach and all the best, Helen x.
Vivian Warshaw
I don’t use baking powder on Pesach. Instead I use egg whites beaten stiff and folded into the batter. By the way if you like latkes on Pesach, try using mashed potatoes rather than grated. Beat egg yolks into them. Beat the egg whites stiff and fold into the potato mixture. Then drop into hot oil or butter and fry until golden. Serve with jam or sugar.
Helen
Thanks for these great tips Vivian!
Johanna GGG
wow that sounds like a great recipe – whenever I have a banana that is going manky I often make banana oat pancakes but I think I must try this one next time
Eat Your Veg
Gosh these sounds very delish, love the mix of almonds, banana and egg. So nutritious too, thanks so much for linking up to this month’s Family Foodies ‘Healthy Snacks’ event.