Paleo Pancakes With Banana & Coconut


One of the most popular recipes on the blog, these delicious and fluffy paleo banana pancakes are made with shredded coconut and almond meal for that gorgeous texture and lightly sweetened flavour. Serve with lemon-y butter and blueberries, berry compote, or drizzle with maple syrup or honey. This recipe is also featured in my Paleo Breakfast Cookbook (85+ tasty morning recipes)


Paleo Banana Pancakes Recipe

Quite a few of my readers asked me for a good recipe for paleo pancakes. I’ve tried making pancakes many different ways – with and without coconut flour, almond meal, hazelnut meal, arrowroot or tapioca flour, banana and no banana, eggs and no eggs – and I think I have found the perfect recipe.

I still think the hazelnut pancakes with blood orange sauce in my Eat Drink Paleo cookbook are pretty good but this recipe is super easy and I have now tested it in different quantities to make sure that the pancakes are in fact ALWAYS good.

 

HOW TO MAKE PALEO BANANA PANCAKES

This recipe uses banana, almond meal, desiccated or shredded coconut and eggs as the key ingredients. They are, like most pancakes, heavier on the carbs and have quite a bit of almond meal but as an occasional Sunday breaky these cheeky babies are totally superb.

They are very easy to make as you can whip up the batter mix in the blender. I recommend making these as mini pancakes because they are easier to flip over. I’ve tested these on multiple paleo and non-paleo friends and everyone really loves them and I hope you like them too.

Tip: For those avoiding nuts, I would use a combination of coconut flour (maybe 2 tablespoons) and tapioca flour (also about 2 tablespoons). Other nut meals can be used instead of almond meal.

PALEO PROTEIN PANCAKES

It’s very easy to turn regular pancakes into protein-rich version. Get yourself neutrally flavoured protein powder of choice (we use vanilla flavoured whey protein sometimes or collagen powder). Add a scoop to the batter to make the pancakes more satiating. Check out my guide to paleo protein powders here.

Paleo Pancakes With Banana, Coconut & Almond Meal

 

SERVING PANCAKES

These banana and coconut pancakes have a lot of flavour and are slightly sweetened from those ingredients. This is why you can simply serve them with butter (I love my lemony butter in this recipe), coconut butter or cream, and berries of choice. 

Another option (picture below) is to make a simple berry compote using frozen mixed berries. It only takes a few minutes and can be done at the same time as pan-frying the pancakes.

Alternatively, drizzle these paleo pancakes with a little maple syrup or honey and top with favourite fruit.

Paleo Coconut Pancakes With Berry Compote

MORE TASTY PANCAKE RECIPES

Paleo Souffle Pancakes (Japanese inspired, super fluffy, no banana)

Cinnamon Ginger & Raisin Pancakes (great for Easter)

Paleo Broccoli Pancakes (we all need those healthy pancakes)

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Paleo Pancakes With Banana, Coconut & Almond Meal

Paleo Banana Pancakes With Coconut & Almond Meal

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10-12 pancakes 1x
  • Category: Breakfast
  • Method: Pan-Fried
  • Cuisine: American

Description

Delicious and fluffy paleo banana pancakes with coconut and almond meal. These are gluten-free, grain-free and super easy to make. Serve with lemony butter or berry compote and a drizzle of maple syrup. Double the ingredients for more pancakes


Scale

Ingredients

For lemon butter

  • 2 tablespoons butter or coconut butter, softened and mashed
  • Zest of ½ lemon
  • Juice of ½ lemon
  • Handful of blueberries & maple syrup to serve

For berry compote

1 cup mixed frozen berries

1 tablespoon lemon juice

1 tsp coconut oil (or butter)

1 tablespoon maple syrup


Instructions

  • Place all pancake ingredients in a blender and puree until smooth and fluffy. If you don’t have a blender, you can mash banana with a fork and whisk the eggs in a bowl and then combine with the rest of ingredients.
  1. Heat up a dollop of ghee or coconut oil in a non-stick frying pan. Cook pancakes in batches, about one and a half tablespoons of mixture per pancake. Keep the heat on medium making sure the pancakes don’t burn too quickly and cook thoroughly. I usually cook mine for 1.5 minutes on the first side and for about 1 minute on the second side. You know it’s time to turn them over when little bubbles start appearing in the batter. The batter is quite fragile so use two spatulas to turn them over. Add a little more ghee or coconut oil in between pancakes. The second batch of pancakes will cook quicker as the pan will be hotter so keep an eye on them.
  2. Lemon butter: Grate butter stick into a ramekin and combine with grated lemon zest and lemon juice. Use a fork to mash the butter and incorporate lemon. Set aside.
  3. Berry compote: add frozen berries to a small saucepan together with lemon juice and coconut oil (or butter) and heat over medium heat. As the berries start to defrost, stir frequently. Once hot, add the maple syrup and stir. Set aside.
  4. Serve with lemon butter or berry compote OR with maple syrup and berries on top.

 

SAVE THIS PALEO PANCAKES RECIPE TO PINTEREST

Paleo Banana Pancakes

Paleo banana pancakes
BY IRENA MACRI

About the author: I share tasty recipes, tips, and meal plans to help you get healthier and lose weight. I am a qualified nutrition coach with an Advanced Diploma in Nutrition & Weight Management. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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Comments

32 Comments
  1. love that you have made a pikelet recipe… we used to have those all the time when I was a kid. I will try them for the kids at the weekend if I manage to successfully hide the remaining bananas from them!

  2. Hi Irena,

    Your website and cookbook is amazing for one. It’s my go to guide for everything paleo.

    Just to clarify with the version 1 of the pancakes the almond meal is listed at 4tbsp is that correct measurement or should it be more? Just seems like it won’t be much mixture for 4 large pancakes?

    Thanks
    Matt

    1. Hey Matt,

      Yes, it’s about 4 tbsp but quite full. Because there is not milk in this recipe, the banana and egg mix is already quite thick and fluffy. If it seems too runny, feel free to add more almond meal.The pancakes are not huge and you can make two large ones or 4 mediums/large ones but definitely enough for 1 person. You could even make one giant pancakes 😉

      I hope that helps and let me know if the measurements worked better if you add more. I just use my eye usually so it’s not always 100% accurate.

      Irena

  3. I tried these today (version 1) And they were delicious! They cooked very fast though but I wonder if that was because the banana was turning brown? I had to reduce the heat, but overall this is definitely a keeper recipe. I added frozen blueberries also to the second batch I made and I drizzled it with some honey! Sooo good! Thank you so much!

  4. I just made these for breakfast as I have a little tummy bug and wasn’t exactly up to eggs and veggies today.
    Oh my God! They were delicious! I truly loved them and the lemon butter was a nice filling touch! I’m gonna have lemon butter with everything now.

  5. I wanted to make this until I noticed that the recipe requires almond meal. Is there a substitution as the only thing I have on hand right now is coconut flour?

    Please advise. Looking forward to your response, thanks!

    1. Hi Tamara, you can make these with coconut flour as well, although the texture will be slightly different. Coconut flour absorbs a lot of moisture so I would use a lot less than almond meal. Just add a little bit at a time and stir through until the mixture is thickened enough a pancake consistency. Not too thick that you have to scoop it with a spoon but not too liquidy either. You can also grind some nuts you have at home into a course meal. I hope that helps.

    1. If you have any left 😉 I think they taste best when they are fresh. They a little more moist than regular pancakes so I think that might not work in their favour when it comes to freezing. You can try freezing one. We never have any left to try.

      1. Thanks! Just have a HUGE stash of bananas I need to use up asap, so was going to do a big batch… but perhaps I’ll look into banana bread option instead

  6. Hi I love these, I have experimented a bit with handling them. I don’t know if you endorse microwaves or not, but I found that if you pour a large pancake size into a microwave dish and nuke for 20 – 30s, it is cooked and retains its form. I ate them straight away but if I was serving for others, I would probabaly then fry them to get the golden crust, knowing the size and shape will hold.
    yum, thanks

  7. AMAZING! So yummy, lemon butter best compliment to pancakes. I added strawberries on top which made them even more delicious!! THANK U IRENE

  8. Hello, first of all thank you for this awesome recipe! This has turned into right ‘product of addiction’ in my circle of friends 🙂 Now, I haven’t made them for a little while and just rechecked the recipe to make some breakfast – could it be that the recipe has changed? If I remember correctly there used to be different options? Sorry if I’m confusing things… Thanks in advance!

    1. Hi Nadja, I often update my recipes if I make an improvement. With the pancakes especially because we make them everyone second weekend. I’ve been trying to simplify and make them as easy as possible so it’s possible that the amount of some ingredients have changed (I remember I made them for one at first but now I’ve amended). They are still the same and as delicious, I can assure you!

  9. Omg! Delicious! I hade mine without the lemon butter and they are Devine! Also substituted 3tbs spoons of almond meal for coconut flour and did one less tbl spoon of dedicated coconut.
    Do you know the nutritional value of these?

  10. Thank you for this yummy recipe! My kids absolutely loves these pancakes – I can’t cook them fast enough! We eat these with or without maple syrup, mostly without.

  11. These are winners! Even my picky husband who’s technically not Paleo (yet;) came back for 2nds when I did a test batch. My 7 yr old also loved them-we added a few chocolate chips which meant we never even thought to use butter or syrup. Thanks so much-and it’s such a simple recipe I know I can quickly whip up a batch on school mornings too!

  12. Fabulous recipe,, thank you! Made this for the second time this week milling my own almond meal in the Thermomix first then adding in the other ingredients. Had mine with coconut yoghurt and drizzled with honey.

  13. Another lovely recipe! Thank you. My boys have had them twice in the last week and haven’t asked for any sauce so I didn’t make the lemon butter. They are delicious on their own and therefore very easy! I really love your cooking!

  14. Hi,
    I can’t help noticing that with any bread/ wrap/ pancake recipe…there are a lot of eggs. This is really unfortunate for me…as i have an egg allergy. Any suggestions as to what may work the best as an alternative?

    1. I would check out some recipes on Autoimmune Paleo or The Paleo Mom, as the autoimmune protocol is mostly egg-free, so they specialise in those recipes.

    1. Not off the top of my head. I’d have to run it through an online calculator. You could try using MyPaleoPal’s one.

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