Banana Pancakes with Chocolate Cream Topping
These pancakes are so delicious at breakfast, but they are also great served cold as dessert.
Recipe type: Breakfast or Dessert
Cuisine: American
Serves: 9
  • 6 large whole eggs (333 grams or 11¾ ounces)
  • 1-1/2 cup ripe banana
  • 2 tablespoons vanilla
  • ½ cup coconut flour, packed (90 grams or 3⅛ ounces)
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ teaspoon baking soda
  • Chocolate Creme Topping
  • 2 bananas
  • ⅓ cup of smooth peanut or almond butter
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla
  • ¼ teaspoon cinnamon
  • 4 tablespoons cocoa powder, optional
  1. Blend eggs, bananas and vanilla. Add coconut flour, spices and baking soda. Mix just until smooth.
  2. Heat griddle on medium heat. Grease griddle with butter or coconut oil (add a half teaspoon or so of fat before each pancake) - butter will be bubbly when the griddle is hot enough. Spoon ¼ cup into the middle of the griddle. Use the back of a spoon to smooth out into a circle.
  3. Bake for about one minute one the first side, until bubbles are forming and popping. You can lift the edge with your spatula to see if it is done. I find the first pancake usually takes longer to cook and I usually to turn the heat down slightly with the second or third pancake.
  4. Please review my pancake making video tutorial for more tips.
  5. Once you flip the pancake cut slits into the top in 2-3 places so the pancake cooks faster. The second side always takes less time to cook than the first side.
  6. Blend the topping ingredients together until smooth and creamy. Your choice whether you want to use cocoa powder or not, it tastes delicious both ways.
Recipe by GAPS Diet Journey at