1 1/4 cup blanched almond flour

1/4 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon celtic sea salt

1 cup full fat canned coconut milk

1 ripe banana, mashed (about 1/2 cup)

3 large eggs

1 teaspoon vanilla extract

coconut oil, ghee or butter for frying

fruit for topping (optional)


  1. Combine all the dry ingredients and set aside.
  2. Whisk together the coconut milk, mashed banana, eggs and vanilla in a large mixing bowl.
  3. Add the dry ingredients into the wet ingredients and mix until well-combined.
  4. Preheat a pan or griddle on medium heat and coat with a layer of coconut oil, ghee or butter.
  5. Pour, or spoon out about two tablespoons of batter to make small pancakes. (They are much easier to manage if you keep them small – You can use your spoon to spread them out a bit.
  6. Cook the pancakes for 2-3 minutes per side. (I usually end up cooking them longer on the first side than the second.)

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