Banana and Coconut Pancakes Recipe photo
Banana and Coconut Pancakes Recipe
photo by recipe author

Servings: 2
Preparation Time: 30 minutes

Pancake mixture:

  • 2 ripe bananas
  • 4 free range eggs
  • 1/4 cup almond meal*
  • 2 tablespoons coconut flakes
  • 1/4 teaspoon vanilla powder
  • 1 teaspoon baking powder
  • *optional – 1 teaspoon nut butter (such as almond, hazelnut or sunflower seed)


Add all pancake ingredients together in a bowl and mix with a stick mixer or whisk (if using a whisk, mash the bananas first).

Heat pan and add a little oil (don’t let the pan get too hot, but hot enough to hear a gentle sizzling sound when you pour in the mixture). Pour in small amounts of mixture at a time. Wait for bubbles to form and pop and edges to harden slightly before attempting to turn. They should be a lovely golden brown. Top with berries and/or maple syrup.

Tips: In my experience, the less oil I use in the pan, the less the pancakes stick. Sometimes I just oil the pan slightly at the start and that’s enough. It may depend on the pan. I use a heavy based frying pan.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Linda, Australia

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