Flour free Banana & Blueberry Pancakes

Banana Pancakes
This weekend we went to our country house, 30 min outside of Stockholm. We spent the whole saturday watching season one of the HBO series “The Wire”. Sunday morning we decided to take a break from our tv-marathon and made a no-sugar-super-healthy-very-delicious brunch: Flour free Banana & Blueberry Pancakes, Spelt & Muesli Scones, Fruit salad, and Superfruit Smoothie. Here is the recipe for the pancakes.

Banana & Blueberry Pancakes
Serves 4

3 ripe bananas
6 organic eggs
1 cup / 100 g shredded coconut
1/2 cup / 70 g fresh blueberries or thawed frozen
1 tsp ground cinnamon
coconut oil, for frying

Make the batter: Peel the bananas and mash with a fork. Whip eggs in a bowl and mix it together with the mashed bananas. Add shredded coconut, blueberries and cinnamon and stir to combine.
Fry the pancakes: Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon.

Photo by: Johanna Frenkel

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115 Comments

  • Hanne
    Just made these for the first time and LOVE them! So sweet and rich... Perfect lazy sunday breakfast or brunch. I had them with a side of fresh strawberries, raspberries and blueberries... yum!
    Reply
  • Sally
    Suggestions please for an egg substitute. I have a grandchild allergic to dairy, egg, oat, wheat, and nuts among others.
    Reply
  • Vicki
    These are amazing. I am eating them right now and I love them. The mix of flavors is wonderful and a bit tropical - banana, coconut, blueberry. I'm looking forward to making more recipes from your blog!
    Reply
  • Lauren
    I made these from the cookbook an found the batter far too runny. They wouldn't flip as there was nothing binding them and it turned into a big mess. Ended up adding buckwheat flour and baking powder to make them more workable which did the trick. We're very tasty in the end.
    Reply
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  • Nynke
    I made these from the cookbook, but the recipe there is different than in the blog... Howcome?
    Reply
  • Kathryn
    Just made and ate them. Delicious! And gluten free! Perfect.x
    Reply
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  • Avrutina
    Hello :-) I going to have a brunch on sunday, we are 4 people....I would like to do these glutenfree pancakes...My question is, does this receipe serves 4 people or 4 pancakes? If it serves 4 pancakes than i will need a massive amount on eggs... or would you recommend to use a glutenfree flour instead? would be nice to hear from u big kiss from germany:-)
    Reply
    • Green Kitchen Stories
      Hi Avrutina, you will definitely get more than four pancakes from this recipe, as the pancakes are quite small. Depending on what size you make them you will get between 8-12 pancakes. If you want to make a larger amount of pancakes without adding more eggs or bananas, I would recommend adding 100 ml plant milk (we often use oat milk) and around 75 ml almond flour or buckwheat flour (or whatever you have at home). You need to be careful when flipping gluten-free pancakes, as they are a little trickier than normal. Try not to lift them up too early, but let them set properly before flipping them. Hope your brunch turns out nice! David
      Reply
  • kylie-rose
    Would this still work without the shreaded coconut?? It sounds so good!!!
    Reply
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  • Peta
    For anyone who is having trouble making these (or in fact any of the GKS pancake recipes) because they are too delicate, try adding a teaspoon or two of psyllium husk, it adds a bit of sturdyness and doesn't disrupt the original texture or flavour, plus you get extra dietary fibre! Woohooo!
    Reply
  • Jessica
    So good! I didn't have coconut, but I used a mixture of grated carrot and apple, and squeezed out as much juice as I could. I also added chia seeds. Texture was great.
    Reply
  • Peta
    Ahhh for the first time ever I was able to finish a stack of pancakes without feeling like a sick mess! These were glorious, and so easy to make, I was sneaky and had mine with a side of chopped banana, cinnamon, honey and peanut butter (because I can't get away from the stuff). Made a stack for one by 'thirding' the ingredients, twas' perfectly filling! AND SO SCRUMMYYYYYYY!!! Thank you gorgeous green family! I'm excited to try out Elsa's pancakes with coconut cream next, sounds delicious.
    Reply
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  • Lily walker
    I just bought your book! And its the best one I have at the moment. . . And I have quite a few. My boyfriend is a celiac and im a vegetarian and your book is absolutely perfect for us. I made these pancakes for my boyfriend and he was very happy. All I can say is thank you thank you thank you!
    Reply
  • Colleen
    Just tested this one out today. Total success.! Thanks for a great flour free, refined sugar free recipe!
    Reply
  • Natasha Hescott
    Very nice blog! I am a vegetarian and will try your Superfruit smoothie.
    Reply
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  • Lisa
    Hi, I gave these pancakes a try, but couldn't flip them over in the frying pan. They turned into a globs of pancake. How do you flip them? Thanks, Lisa
    Reply
    • Peta
      You have to cook them slowly and then when they bubble like normal pancakes be really swift and slide your spatula under the pancake in one quick motion (they are delicate and if you go in slowly and get stuck they will break apart). Don't worry they always survive the big shove underneath, don't be afraid, flip those babies!
      Reply

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