Pancakes that made our morning better


The morning started off a little rough…middle daughter woke up feeling a bit sick and oldest daughter was already whining about what I was going to “make” her eat for breakfast. So, I set out to whip up these pancakes from Elana’s Pantry they usually all enjoy, but needed to make some adaptations. I gave up honey for Lent and I was too hungry not to partake!

Fast forward a half an hour later and they turned out fluffy and yummy! They were devoured by all, even my husband (who generally doesn’t like anything almond flour based) snuck a few. The one banana added just enough sweetness without turning them completely banana flavored. Pancakes aside, I’d also use them as a medium for over-easy eggs “dippy” eggs or nut butter sandwiches.

  • 3 eggs
  • 1 Tbsp water
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp melted butter (I bet coconut oil would work too!)
  • 1 banana, mashed until liquified
  • 1 1/2 cups almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • butter or coconut oil for cooking

Heat large skillet to medium heat. Combine all wet ingredients, add dry ingredients and mix until a nice batter forms. Melt butter or coconut oil on skillet. Spoon desired amount onto skillet–smaller seems to work better and kids just generally love things that are more their size. Flip once bubbles begin to form and bottoms look set, and cook on other side. Continue until batter is gone, adding oil or butter as necessary.

Serve plain with a side of fresh fruit, toasted, topped with fried eggs, or drizzled with yogurt!


this is a double batch


Happy weekend,


19 comments on “Pancakes that made our morning better”

  1. These were delicious! We made them this morning. We used coconut oil and didn’t miss the honey at all… My crew took down the whole batch in no time! Jim and I managed to sneak a few bites when the kids weren’t looking, and we loved them, too. Thanks!


    1. ouch! But thanks for the feedback. I will let Heather speak to this one, but have you done much baking with almond flour? The “batter” is nothing like the runny, glutinous consistency of conventional pancake batter. You can always add more water (or coconut milk!!) if your batter is a little off.


      1. Yes, baking with almond flour has its challenges. I’ve found this recipe to yield the best results, but here are a few factors to consider in the future:

        -Ensure to add the Tbsp of melted butter/coconut oil to the batter, and then use additional to coat the griddle pan. I’m not sure that this was clear in my write up.
        -Make sure your banana is very well mashed almost to the point of a thick liquid. I like to use a mini chopper.
        -If your banana is small, use two.
        -Brand of almond flour. I am a huge fan of JK Gourmet blanched almond flour. I’ve found that other brands (particularly Bobs Red Mill) yield very inconsistent results.
        -Add a tsp of extra water or unsweetened coconut milk at a time if the batter is still too dry.

        Again, thanks for the feedback. Let us know if they turn out better for you next time!



    1. Debbie, I love baking with coconut flour. I would have to test the ratio here (coconut flour is generally in much smaller amounts and requires more eggs) and get back to you on this specific recipe. However, in the mean time here are two great options for you:

      Coconut flour pancakes from ComfyBelly

      Our Coconut flour waffles



  2. Hello,

    Absolutely loved these! I added scoop of protein powder (blue bonnet vanilla) and they turned out great. Cold leftovers are excellent for lunch box the next day…..!


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