Banana pancakes

With grain free cooking, you generally use almond flour for a lot of your baking. Sometimes I feel like I’m eating too many nuts so like to shake it up a bit by using coconut flour or by leaving flour out completely!

This recipe could not get easier. All you need is banana and eggs with optional add ins. It has the similar texture and taste of traditional pancakes, and really, it’s the perfect breakfast. The fat from the eggs, the carbs from the bananas.. and to top it off add some nut butter on top!

Banana pancakes

Cook Time: 2 minutes

Yield: 6 pancakes

The perfect breakfast for a lazy Sunday morning using two ingredients you already have in your kitchen


  • - 1 banana
  • - 2 eggs


  1. Peel banana and mash until well mashed (will turn liquidy). Add the eggs and whisk until mostly lump free
  2. Add oil of choice (I use coconut) and preheat fry pan on low heat. Add a tablespoon of batter for each pancake, and cook on low heat until the surface of the pancake has started to dry. Flip pancakes over and cook for approximately 20-30 seconds more


Add a pinch of nutmeg and cinnamon for extra flavour

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