Flour-free banana and coconut pancakes

These pancakes use very few ingredients and are completely flour free but still thick, fruity and rich. Ideal for a quick snack anytime of day, and a perfect post-workout meal.
Flour-free banana and coconut pancakes
  • Rating:
  • Serves: 10-12 small pancakes
  • Cook Time: 3 minutes per batch
  • Prep Time: 5 minutes
  • Effort: easy


  • 3 ripe bananas
  • 6 eggs, lightly beaten
  • 50 g desiccated coconut, plus extra for sprinkling
  • ½ tsp ground cinnamon
  • 150 g fresh blueberries
  • 2 tsp coconut oil, for frying
  • 2 tbsp maple syrup, or plain syrup
  • yogurt, for topping (optional)


1. Mash the bananas in medium-sized bowl and whisk in the eggs, coconut and cinnamon to make a batter. Add nearly all the blueberries, just reserve a few for serving and stir well.

2. Heat the coconut oil in a non-stick frying pan over a medium heat, a 25cm pan is ideal. Add two to three tablespoons of batter for each pancake. You should be able to fit 3 to 4 pancakes in at a time in a 25cm pan.

3. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden
about 2 minutes on the first side and 1 minute on the other.

4. Stack the pancakes and top with the reserved blueberries. Drizzle with the syrup and yoghurt if you are using it and sprinkle with a little extra coconut.

Rate This Recipe