I’d love to have bacon and eggs for breakfast every day, but not only would that become unhealthy, it’s also time prohibitive. Enter coconut flour banana pancakes that are easy to make and taste light, fluffy and delicious while also being gluten free and vegan, keto and paleo friendly.

I adore breakfast and could easily eat breakfast food for every meal every day of my life. I workout in the morning before heading to my 9-5, so I’m always craving healthy food immediately after (and if I don’t get any, watch out – hangry is a thing, ya’ll).

You can jump to the recipe or read more below. Don’t forget to check out Instagram to see a bonus picture of Buster the boxer with the pancakes and subscribe to our newsletter so you never miss a post!

I have many memories of being in the kitchen with my dad. We often baked together and he was always willing to let me help, even when my help was more of a nuisance. One of my favourite traditions growing up was “breakfast at dinner” where he would make me pancakes and spell my name with the batter (at least Olivia is fairly pancake friendly!).

When I started focusing on wellness and prioritizing my own health, there were certain foods I simply didn’t want to give up: pancakes are one of them! While my days of boxed pancake mix and sugary fake syrup are long gone, I believe in creating healthy, wholesome recipes to replace old favourites.

I personally don’t count calories or follow any particular diet plan because I believe you need to eat a wide variety of real, whole food and the rest is just noise. However, if you find a specific diet is working well for you (or is doctor prescribed!) these pancakes are gluten free, vegan, paleo and keto friendly.

Quick facts

Coconut flour can be tricky to work with if you’re new to low carb baking. It absorbs liquid really quickly and is not a 1:1 substitution with any other flour. If you’re just getting comfortable using it, seek out recipes that are designed for it (like this one!) before you start experimenting.

Eggs are a cheap source of complete protein. James and I love to support local farmers by buying as many products as we can directly from them. This also ensures our food is sustainably sourced, organic and non-GMO.

Almond milk has no cholesterol or saturated fat and is low in sodium and high in healthy fats, which can help to prevent high blood pressure and heart disease. I love the unsweetened vanilla kind.

Bananas can act as glue in recipes and replace eggs. This recipe might be okay without eggs as a result, but I was looking for an added kick of protein. You can learn more about bananas in some of my other recipes, such as bakery style banana bread donuts and frozen dog treats.

Strawberries and blueberries are two of my favourite fresh fruits and regardless of what the diet fads tell me, I’ll never give them up! Fruit is loaded with potassium, fiber, vitamin C and folic acid, not to mention it’s proven that people who consume fruit as part of their diet have a lower risk of chronic disease.

What is your favourite breakfast food? What are some of your favourite kitchen memories from your childhood?

Gluten free coconut flour banana pancakes (vegan, keto and paleo friendly)

Delicious banana coconut flour pancakes that are healthy, decadent, easy to make and a great source of protein and heart-healthy fats.

This recipes makes 10 pancakes.

Ingredients

• 1/2 cup of coconut flour
• 1/4 teaspoon of baking soda
• 1/8 teaspoon of cinnamon
• 2 tablespoons of organic peanut butter (or nut butter of choice – almond butter, cashew butter or a mixed nut butter would also taste great. If you have a nut allergy, try sunflower seed butter)
• 2 eggs (flax eggs for a vegan diet), beaten
• 1 teaspoon of honey or maple syrup (you can use agave for a vegan diet)
• 1/2 teaspoon of vanilla extract
• 2 medium bananas, mashed
• 1/2 cup of almond milk (or milk/milk alternative of choice)
• 1 tablespoon of coconut for topping (optional)

Directions

1. Mix the coconut flour, baking soda and cinnamon in a medium bowl
2. Stir the organic peanut butter, eggs, honey, vanilla extract, banana and almond milk in a large bowl until blended together
3. Pour the dry mixture into the wet mixture and stir until well combined. The mixture will be (and should be) thick, but you can add more almond milk by the teaspoon if it’s too difficult to work with
4. Turn the burner to medium heat, add three tablespoons of the mixture (maximum) at a time to a non-stick pan (or use coconut oil to prevent sticking) and wait about a minute before flipping (the mixture won’t bubble, so you’ll have to watch closely)
5. When serving, you can top with  maple syrup, honey, or agave!

Pro tips:

1. I always make my gluten free pancakes a bit on the small side to ensure they are easy to flip and maintain their non-gluten free texture (you know, meaning they aren’t as dense as bricks)
2. These pancakes are sweet and tasty enough on their own, but you can top them with fresh fruit, coconut, dark chocolate chips, and real maple syrup, or honey (use agave for a vegan diet)

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