Coconut banana protein pancakes - dairy free, gluten free, wheat free
Prep time
Cook time
Total time
Filling pancakes made with coconut flour and bananas
Recipe type: Dairy free, gluten free, wheat free
Serves: 6 pancakes
  • 2tsp coconut oil + extra for greasing pan
  • 1 ripe banana
  • 2 large free-range eggs
  • ¼ ground cinnamon
  • 3tbsp coconut flour
  • 1tsp gluten-free baking powder (I use Dr Oetker)
  • 1tsp 'Sweet Freedom' sweetener (or other suitable alternative)
  1. Melt the coconut oil and leave to cool slightly.
  2. In a medium-sized mixing bowl, mash the banana with a fork and add the eggs. Whisk together to create a smooth mixture.
  3. Add in the coconut flour, baking powder and sweetener and leave for 3 minutes.
  4. Heat ½tsp coconut oil in a medium-sized frying pan.
  5. On one side of the pan, dollop a dessert spoonful of mixture and spread out slightly, making a circle approx 10-12cm wide. Repeat on the other side.
  6. Allow to cook for 2-3 minutes (you'll see a couple of bubbles rise to the surface) then using a fish slice, carefully flip the pancakes over and cook for 1 minute or so.
  7. Place on a plate with a piece of kitchen roll whilst you cook the rest.
  8. Repeat with the remaining mixture, making sure you grease the pan with another ½tsp of coconut oil each time.
  9. Serve with blueberry coulis (30 or so blueberries, a splash of water and reduce down for 10 mins) and coconut caramel (kaya)
Nutrition Information
Serving size: 3
Recipe by Lay the table at