Coconut Pancakes w/ Warm Banana & Walnuts



Firstly, a big apology for my disappearance! Over the last couple of weeks, I attempted to Tango in Buenos Aires, went vintage car sighting in Colonia del Sacramento, witnessed the magnificent Iguazu Falls and joined the Samba madness at the Carnaval in Rio!. In addition to all this fun, I of course, sampled plenty of yummy food that South America had to offer. And the biggest surprise of all? There’s finally a vegetarian/vegan food movement happening in the meat-dominant culture!

Despite the crazy good times and serious food-indulgences, I’ve missed cooking all the delicious clean food in my own kitchen. Now that I’m back, I promise a bang of a recipe to make up for the last few MIA weeks. It’s one of my husband’s favourite breakfast and if you try it, you’ll understand why. These Coconut pancakes with Caramelised Banana & Walnuts (inspired by Petite Kitchen’s pancake recipe) are not only ridiculously delicious but they are also gluten-free, grain free, wheat free, dairy free & refined sugar free! Get ready to Go-coco-Nuts!

Coconut Pancakes w/ Warm Banana & Walnuts

Recipe Type: breakfast, gluten-free, dairy-free, low-carb, refined sugar-free, sweet treats


Serves: 2 (4 mini pancakes each stack)


  • 1/4 cup Coconut flour
  • 2 eggs
  • 1/2 tsp pure Vanilla extract
  • 1/2 cup Coconut milk
  • 1 tbsp Honey
  • 1/4 tsp Baking soda
  • 1/2 tbsp Apple cider vinegar
  • 1/4 tsp Cinnamon
  • a pinch of Sea salt
  • 1 tsp Coconut oil + more for greasing pancake skillet
  • 1/3 cups Walnuts (roughly chopped)
  • 1 - 1 1/2 large Banana (sliced diagonally, each approx. 1/2cm thick)
  • Maple syrup (according to taste)
  • Desiccated coconut (optional, for sprinkle)


  1. Add coconut flour, eggs, vanilla extract, coconut milk, honey, baking soda, apple cider vinegar, cinnamon and salt into a blender. Blend till smooth then leave the batter to sit for 5 minutes .
  2. Grease a nonstick skillet with coconut oil and place on high heat. When the skillet is hot turn heat down to low. Spoon 2 tbs of batter into the skillet, and cook for 1-2 minutes on each side until lightly browned. Repeat with the remaining batter until cooked.
  3. While the pancakes are cooking, place 1 tsp of coconut oil in another large nonstick skillet and place over high heat.
  4. Cook bananas until light to golden brown underneath, careful not to overcook or burn them (time varies depending on the stove).
  5. Gently flip the banana slices over to brown other side, turning heat down to medium. The second side will brown very quickly. Place cooked banana slices on a small plate for assembly.
  6. Assembly
  7. Place 1 mini pancake on a serving plate. Top with 2-3 pieces of caramelised banana followed by another mini pancake. Repeat this process till it's a stack of 4 pancakes (1 serving) with caramelised banana on the top most layer.
  8. Sprinkle half the amount of walnuts over the pancake stack (saving half for the other serving), drizzle some maple syrup and desiccated coconut if using. Serve immediately while hot.


Make sure the banana is not over-ripe. Remember to go organic whenever you can!
966суши и лапшазаказать еду бесплатная доставкасайтtranslation to japanese

доставка из ресторанов харьковtranslation from english to portuguese

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