Chocolate Banana Coconut Flour Pancakes (Grain free, Gluten free)
Prep time
Cook time
Total time
Serves: 4
  • For the pancakes:
  • 2 ripe bananas (preferably with black spots)
  • 4 eggs
  • 1 tbsp coconut flour
  • 2 tsp cacao powder
  • 1 tsp cinnamon
  • ¼ tsp baking powder
  • butter for cooking
  • For the cinnamon coconut cream:
  • 1 can coconut cream chilled overnight in the fridge
  • 1 tsp cinnamon
  • 1-2 tsp coconut sugar (or sweetener of choice)
  • For the maple nut butter syrup:
  • 1 cup maple syrup
  • ½ cup nuts of choice coarsely crushed (I used pecans)
  • 2 tbsp melted butter
  • Optional toppings:
  • raspberries
  • coconut flakes
  1. Make the cinnamon coconut cream by scooping the cream from the top of the chilled coconut can and place in a medium mixing bowl (do not shake the can prior and stop before you get to the liquids)
  2. Add the sugar and cinnamon and beat until well blended and smooth
  3. Place in the fridge and move onto the maple nut butter syrup
  4. Crush the pecans (or nut of choice)
  5. Melt the butter in a small saucepan, then add the maple syrup and nuts, set aside
  6. Place all the pancake ingredients in a blender until smooth (I used my magic bullet)
  7. Place 1 tbsp butter in a non stick pan on medium heat
  8. Pour batter in pan to make a pancake approx 8cm in diameter (the larger they are, the trickier it is to flip so I find this size to be the easiest)
  9. I usually fit 3 pancakes in the pan at a time
  10. Cook for about 45-60 seconds per side (best to keep the temperature low as they burn easy)
  11. Repeat until all the batter is used up
  12. Plate and stack the pancakes, add a scoop of coconut cream and drizzle the maple nut butter syrup with any additional toppings
  13. Enjoy!
  14. Hope you enjoy this recipe! xx
Recipe by Intuitive Food Design at