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Breakfast is, by far, my favorite meal of the day. I can easily have breakfast food at every meal and be content for life. It’s a gift. And who doesn’t love a nice stack of pancakes in the morning? I mean really. They’re delicious.

If you’re looking for a protein-packed breakfast for rest days and/or training days, then these Coconut Banana Pancakes might be the perfect solution. Since they’re made with almond meal, these pancakes will contain much fewer carbohydrates than your traditional pancake.

These pancakes will be higher in protein and fat, which is ideal for rest days and the training days when you workout later in the day. The added protein and fat will also keep you feeling full until your next meal, so you don’t feel the need to graze your way through the day.

If you’re always crunched for time in the mornings, try making them the night before to save some time.

And if you’re cutting back on sugar like I am, then try these pancakes without the syrup. You may not love it right away, but over time you can acquire a taste for unsweetened foods. Enjoy!

Coconut Banana Pancakes [Vegetarian] [Paleo]

Photo and recipe courtesy of Irena from Eat Drink Paleo

Serves 2-3


  • 1 medium banana, peeled and roughly chopped
  • 2 whole eggs
  • 6-7 tbsp almond meal
  • 3 tbsp desiccated coconut,unsweetened
  • 1/2 tsp gluten free baking powder
  • 1 tbsp vanilla essence
  • ghee or coconut oil for cooking

Lemon butter

  • 2 tbsp butter, grated or mashed if softened at room temperature
  • ½ lemon, zest and juice
  • Handful of blueberries & maple syrup to serve (optional)


  1. Grate butter stick into a ramekin and combine with grated lemon zest and lemon juice.
  2. Use a fork to mash the butter and incorporate lemon. Set aside.
  3. Place all ingredients in a blender and puree until smooth and fluffy.
  4. If you don’t have a blender, you can mash the banana with a fork and whisk the eggs in a bowl and then combine with the rest of the ingredients.
  5. Heat up a tiny dollop of ghee or coconut oil in a non-stick frying pan.
  6. Cook pancakes in batches, about one and a half tablespoon of mixture per pancake.
  7. Keep the heat on medium making sure the pancakes don’t burn too quickly and cook thoroughly.
  8. I usually cook mine for 1:30 mins on each side. You know it’s time to turn them over when little bubbles start appearing in the batter.
  9. The batter is quite fragile so use two spatulas to turn them over.
  10. Add a little more ghee or coconut oil in between pancakes.
  11. Serve with lemon butter or maple syrup and berries on top.

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