Coconut and Banana Pancakes

IMG_5442I am breakfast food crazy, I actually get excited going to bed at night thinking about what I am going to have for breakfast the next day. Breakfast is generally porridge, Bircher muesli or these incredible coconut and banana pancakes.

Boy oh boy they are simply delicious; it’s hard to believe they are 100% healthy! No sugar, no dairy, no gluten! All you need is four simple ingredients and voilà you can produce the fluffiest, most scrumptious restaurant quality pancakes. Just take a look at these bad boys, aren’t they drool worthy…

The fun part is coming up with different flavour combinations. You could try adding mango, chocolate chips, lemon zest or serve them peanut butter, a drizzle of honey, roasted nuts, or maple syrup. I’m a sucker for fresh blueberries and natural yogurt as pictured below.


Serves 1 (recipe can easily be doubled)

  •  1 Large banana
  • 1 Egg, lightly beaten
  • 1/3 cup desiccated coconut
  • 2 tsp coconut flour
  • Coconut oil (for frying)


  • Blueberries
  • Sliced banana (to serve)
  • Yogurt (to serve)

In a large mixing bowl mash banana, add egg, mix together. Add desiccated coconut and coconut flour. The mixture should be fairly thick.

Heat a frying pan on medium – low with a teaspoon of coconut oil. Spoon batter into pan to create 3 to 4 small pancakes. The pancakes are a lot easier to work with if they are small. Turn the element down to low and cook pancakes for 3-4 minutes on each side.

The key to this dish is patience. Unlike regular pancakes they take a little longer to cook, don’t flip em too early!

Serve with fresh fruit, yogurt and honey.


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