Slice banana in pieces and place in a blender.
Add all remaining ingredients and process together until fully blended. Let the batter sit and thicken for a few minutes.
Heat a pizza maker or frying pan to a low flame (make sure it’s low, since these pancakes burn easily) Pour a small amount of batter in circles on the hot pan.
Cook until bubbles form and pancake can lift easily to flip.
Cook on the underside until cooked.
Repeat with the remaining batter. Serve as is with berries and nut butter or syrup.
Protein-Packed Grain-Free Banana Pancakes
These pancakes are grain, gluten, nut, dairy, soy, and sugar free, as well as high in protein, fiber, and complex carbs.
Episode for this recipe
Explore
banana
betty crocker
breakfast
crunch
flapjacks
full n free
gluten free
healthy
pancakes
rorie weisberg
What Cooks Are Saying
4 global ratings
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion8 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
These came out really good. I added some milk and honey which made them moister and sweeter.
Love this!
I made this recipe as written, using coconut flour, and the pancakes were not good. The inside never and so it tasted like mushy bananas with a crispy top and bottom. There are much better healthy pancake recipes.
Dear Leah,
Overall, we have received positive feedback for this recipe, so I am sorry your pancakes did not turn out the way you had hoped! Totally no pressure, if you want to give it another shot, you can make sure it's an *extra* low flame to ensure the pancakes are prepared evenly and don't burn. So sorry they did not turn out the way you had hoped!
-Chana Tzirel from Kosher.com
I also made these with ww flour and came out good, what’s the difference between the flours? Is it meant to have a different consistency?
The main difference is that Coconut Flour has a lower glycemic index than wheat flour, meaning it takes longer to digest and absorb the carbohydrates in it. It also has more fiber and protein than wheat flour and the texture is different too.
they're delicious, and super easy!