Banana and Almond Pancakes

GAPS Banana and Almond Pancakes 


1 cup or organic almond flour

4 Organic Free Range Eggs

1 tablespoon of honey (optional)

1 ripe banana

1 tablespoon of coconut oil

1 teaspoon of homemade vanilla escence

Additional coconut oil for the fry pan.



  1. Place all ingredients into a bowl and mix on high with electric beaters until well combined.  You want to make sure it is mixed really well to get a nice pancake.
  2. Add coconut oil to pan (low to medium heat).  Almond flour burns very easy and very fast so you don’t want the temperature to be too high or too low either.  It may take you a little getting used to.
  3. Scoop a large tablespoon of the mixture into the pan and flip when the sides start to brown a little (but not too much or you will burn them).  The pancakes do not bubble on the top like other pancakes made from grain flour.
  4. Serve with honey, fresh bananas and cream fraiche/yoghurt/kefir.

This recipe is quick and simple and can be served for a great school snack at morning tea as well.  You can wrap them in bunches of two in unbleached baking paper and store them in the freezer for school lunches.  They heat up nicely in the oven in the baking paper wrappers if you want to defrost them a little first so that they are easy to pull apart to add butter and honey before packing into the lunch box.