Banana pancakes

  • 4
  • A little work

This flour-free pancake mix is packed with bananas, coconut oil and ground almonds, making them much more filling than traditional pancakes

  • 4 large ripe bananas
  • 8 eggs
  • 1 teaspoon baking soda
  • ½ teaspoon vanilla extract
  • 1 tablespoon ground almonds (optional)
  • 2 tablespoons coconut oil


  • Punnet strawberries, sliced
  • 8 tablespoons Nutella (optional)


  • Step 1

    In a mixing bowl, mash up the bananas with a fork until relatively smooth

  • Step 2

    Add the eggs, baking soda, vanilla extract and almonds to the bowl and mix. Using an electric whisk will ensure there are no banana lumps left.

  • Step 3

    If you’re using Nutella for the topping, heat it in the microwave in 10 second bursts until runny.

  • Step 4

    Heat a pan to medium-hot and add a little coconut oil. When the oil is hot, spoon a ladle full of mixture and cook for two minutes before turning and cooking for a further two minutes.

  • Step 5

    Place the pancake on a plate, drizzle with a teaspoon of Nutella (optional) and add sliced strawberries.

  • Step 6

    Repeat with the mixture until you have a 3-to-4-high pancake stack before starting a new plate.

  • The banana in the mix causes the pancakes to look darker than traditional pancakes when cooked.
  • For an extra chocolatey hit, add a teaspoon of cocoa powder to the mixture.

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India Benjamin is a UK lifestyle blogger who writes about food, fitness, beauty and fashion. Find more of her recipes at: