Paleo banana pancakes

Paleo, Gluten-Free, Vegetarian

2 Servings, 1 Calories/Serving

20 Minutes


  • 1/4 cup walnuts
  • 1 ripe banana
  • 2 eggs
  • 1/4 cup coconut milk
  • 2 tablespoon coconut flour
  • ½ teaspoon cardamom
  • ½ teaspoon baking soda
  • 1 to 2 tablespoons coconut oil
  • Maple syrup or honey

Nutrition per serving



Make the pancake batter

  • Coarsely chop the walnuts.
In a mixing bowl, mash the banana. Whisk in the eggs, coconut milk, and 2 tablespoons water until well blended. In a separate bowl, stir together the coconut flour, cardamom, and baking soda. Add the dry ingredients to the wet ingredients and stir until well combined. Fold in most of the walnuts, reserving some for garnish.


Cook the pancakes

In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. For each pancake, pour ¼ cup of the batter and cook until bubbles start to form on top, 2 to 3 minutes. Flip and cook until golden brown on both sides, 2 to 3 minutes. Cook in batches, adding more oil to the pan, if necessary.



Transfer the pancakes to individual plates. Garnish with the remaining walnuts and serve with maple syrup or honey.