Banana Bread Pancakes


We ate our pancakes on the lawn today with the doggie. It’s a spectacular, sunny, October afternoon and today – we’re eating breakfast for lunch!
Guido say HI 


  • 3 very ripe bananas
  • 4 large eggs
  • 1/3 c virgin coconut oil, melted
  • 2 tsp pure vanilla extract
  • 2.5 c almond flour
  • 1/4 tsp sea salt
  • 1 Tbsp cinnamon
  • 1/3 – 1/2 c water, depending on how thin / thick you like



The possibilities are endless, but I used:
  • about 1 Tbsp cashew butter
  • fresh berries {Elderberries were ripe on the tree, so we used those}
  • chopped pear
  • Organic lemon rind {or orange}
  • + a big sprinkle of cinnamon

Preparation Method

In a large bowl, mash bananas until they resemble a thick apple sauce consistency.
Mix in coconut oil, eggs + vanilla.
In a separate bowl, mix almond flour, sea salt + cinnamon *tip – you can work almonds into a flour in your coffee grinder
Next, combine dry ingredients with wet, until fully combined.
Add 1/3 c. of water, and check the consistency of your batter.
Preheat your pan *tip – we use cast iron, with 1 Tbsp coconut oil, over medium heat
Pour batter into appropriate pancake sizes and let cook.
When top surface starts to bubble – about 5 minutes – and the edges start to look cooked through, using your spatula, aggressively get under that pancake, and flip it over. Cook for another 4 – 5 minutes or until the pancake is cooked through and just golden brown on both sides.

Guido & I mushroom picking

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