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Banana Nut Pancakes

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Stack of banana nut pancakes

Banana Nut Pancakes

5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Nutty Banana Pancakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 329kcal


  • 1/3 cup flour, gluten free
  • 1/3 cup flour, coconut
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 medium banana
  • 1 tablespoon sugar
  • 1 large egg
  • 1 1/4 cup coconut milk, unsweetened
  • 1 1/2 tablespoon coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup macadamia nuts
  • 1/4 cup coconut flakes
  • 4 tablespoon maple syrup, pure


  • Heat a griddle or large skillet over medium heat.  Combine the gluten-free flour, coconut flour, baking powder, cinnamon, and salt in a medium bowl.
  • Mash the banana.  Combine the mashed banana, sugar, egg, coconut milk, coconut oil, and vanilla in another medium bowl.
  • Add the banana mixture to the flour mixture and stir until combined.  Stir in the chopped macadamia nuts and shredded coconut.  (Batter will be thick.)
  • Pour 1/4 cup batter onto hot, greased griddle, spreading with spatula if necessary, and cook for 3 minutes or until pancakes begin to bubble and edges begin to cook.  Carefully flip the cakes with a spatula and cook the other side for an additional 3 minutes or until done; cool slightly.
  • Top with extra coconut chips and macadamia nuts.  Serve with maple syrup.
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Calories: 329kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 111mg | Fiber: 3g | Sugar: 22g

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