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Flourless Banana Pancakes

Makes 2 servings

Macros: 332 cal, fat 12g, carbs 51g, protein 8g, fibre 8g


2 bananas

2 eggs

3/4 tablespoons unsweetened shredded coconut

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

3/4 tablespoons coconut oil, or ghee

2 tbsp pure maple syrup

1 cup fresh raspberries


NOTE: If you want to enjoy these on a busier morning

without the mess, make them ahead of time, then warm them in the toaster oven or in a pan.

Beat the eggs with a wire whisk. Mash the bananas and stir into the eggs. Stir in shredded coconut, cinnamon, and vanilla. Heat some of the coconut oil in a pan over medium high heat

until shimmering. Pour batter, a quarter cup at a time, into

the pan and cook as you would a regular pancake. Flip to brown on both sides and serve with a drizzle of maple

syrup and fresh berries.

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