Glutenfree Anise Pancakes


[contains ad] Autumn – days getting shorter, chilly mornings. Both, soul and body crave for warming spices and rich flavors. I love experimenting with those old and original ingredients that most people forgot about today. Like aniseed. Its scent immediately reminds me of my childhood: Advent, candles, the family coming together…okay it’s still September. Not wanting anyone of you to freak out because of getting his Christmas presents for the whole family but I am 100% sure we’re sooo ready for anise yet. I mean I am a person who eats cinnamon at 30 degrees but I guess that’s another topic #cinnamonaddict

Most of you might know that spices offer a huge variety of health benefits. Turmeric has literally become famous over the past few months and I can only encourage you to integrate it into your diet as often as possible. Here is a little inspo how to start your day with turmeric. But also cinnamon, or dried Mediterranean herbs like oregano have such a positive impact on our health.

Let’s get back to our special quest ingredient anise tho. Did you know that anise is a member of the carrot family? Yes, it really is! Be aware of that all you carrot lovers, sisters and brothers out there.

It’s said to help preventing thrombosis and it supports the metabolism. It has benefits for heart health, relieves pain, helps fighting microbial infections and diseases and is good for people struggling with Insomnia – like I do. You might know that it’s good for digestion too. Most people are familiar with their anise – fennel- caraway tea  🙂


80g buckwheat flour

1 ripe banana

1 tsp backing soda

1 tsp chia seeds

1 tsp ground anise

1 tsp coconut blossom syrup  (sweetener of choice)

160 ml almond milk


ripe pear

ground tonka bean (you can substitute vanilla)

sweetener of choice

coconut oil

Chocolate sauce (Choc Shot)*


  1. Mix flour, baking soda, chia seeds and anise.
  2. Add mashed banana and almond milk.
  3. Mix everything till all ingredients are well combined and let it sit for about 15 minutes.
  4. Heat up a non stick pan on medium heat, add some coconut oil if you like and bake little pancakes.
  5. Meanwhile cut your pear into slices. Use a second pan and add some coconut oil (you really don’t need much). Just add your pear slices and season with tonka bean till the fruit gets slightly brown and caramelizes.
  6. The usual procedure: Stack you pancakes, serve them with your pears and all the chocolate sauce …eat fast 🙂
This chocolate sauce * is free from refined sugar and low in fat


Please tag me with #julisnomnoms and @clean_body_ when you share a remake of my recipes on your social media page. I would love to see your creations ❤


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Glutenfreie Anis Pancakes


Frühstücken im Herbst


80 g Buchweizenmehl

1 reife Banane

1 Tl Backpulver

1 Tl Chia Samen

1 Tl Anis gemahlen

1 Tl Kokosblütensirup (Süßungsmittel nach Belieben)

160 ml Milch (Mandel)


reife Birne

Tonka Bohne gemahlen (oder Vanille)

Süßungsmittel nach Belieben

etwas Kokosöl

Schoko Sauce (Choc Shot )*


  1. Mehl, Backpulver, Chia Samen und Anis vermischen.
  2. Banane zerstoßen und gemeinsam mit der Milch zum Mehl geben.
  3. Alles vermengen und den Teig für 15 Minuten ruhen lassen.
  4. Eine Pfanne auf mittlerer Hitze erwärmen, etwas Kokosöl in die Pfanne geben (bei guter Beschichtung kann dieses auch weggelassen werden) und darin kleine Pancakes ausbacken
  5. Währenddessen die Birne in Scheiben schneiden. In einer zweiten Pfanne etwas Kokosöl erhitzen und die Birnenscheiben zugeben. Mit Tonka Bohne würzen und einige Minuten karamellisieren lassen. Sie sollten eine leicht braune Farbe bekommen.
  6. Der gewohnte Trott: Pfannkuchen zum Turm stapeln. Birnen darauf servieren und mit viel Schoko Sauce perfektionieren.
  7. Alles schnell aufessen 🙂

Viel Spaß beim Nachmachen und Futtern!

Frei von raffiniertem Zucker und fettarm: Choc Shot Schoko Sauce*


Bitte markiert mich, wenn ihr das Rezept nachmacht und auf Instagram teilt mit #julisnomnoms und @clean_body_



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Mit * gekennzeichnete Links sind Affiliate Links

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