Fluffy banana pancakes

Prep time 10 min | cook time 15 min | total time 25 min | 8-10 small pancakes


  • 3 eggs
  • sea salt, pinch
  • 4 tbsp almond flour*
  • 3 tbsp spelt flour**
  • 2 tbsp buckwheat flour***
  • almond milk, or any plant-based milk you like
  • 3 bananas
  • extra virgin coconut oil
  • fruits, any kind you like
  • 150 ml Abbot Kinney’s Coco Start
  • butter (optional)
  • 1 lime
  • cinnamon

*** If you want you can use one kind of flour instead of three.

How to make it:

  1. Put the eggs with a pinch of salt together in a big bowl and mix on highest speed for 4 minutes.
  2. Add all the flour and a splash of almond milk to the bowl and stir with a whisk until all is mixed well, while keeping the batter airy and not too liquid.
  3. Put a large frying pan on medium heat and let it warm up.
  4. In the meantime, cut the bananas into slices.
  5. Melt some coconut oil and add 2 separate spoons of batter with a gravy spoon to the pan, so 2 pancakes each batch are baked.
  6. Wait for a minute and put some banana slices on top of both pancakes.
  7. Turn and fry until both sides are golden brown.
  8. Prep the fruit and get 2 plates ready for serving.
  9. To taste, you can add some butter, cinnamon and a squeeze of lime juice to the pancakes. Of course our Coco Start can’t be missing.
  10. ENJOY!

banana pancakes

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