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+ servings

Coconut and Almond Banana Pancakes


  • Dry ingredients
  • ½ cup spelt flour
  • ¼ cup almond flour
  • ¼ cup shredded coconut, unsweetened
  • 1 tsp of baking powder
  • a pinch of sea salt

  • Wet ingredients
  • 1 very ripe banana
  • 1 tsp of vanilla extract
  • cup almond milk
  • cup coconut milk
  • 1 tsp of maple syrup
  • 1 Tbsp coconut oil or ghee, for greasing the griddle

  • Toppings
  • cup finely chopped almonds
  • ½ cup shredded coconut, unsweetened + more for serving
  • for serving: maple syrup, sliced banana


  • In a large bowl, mix together the dry ingredients.
  • In a blender or food processor, blend the wet ingredients until smooth.
  • Add the wet ingredients to the dry ingredients and stir until everything is combined (Be careful not to over-mix)
  • Set your griddle, or large skillet to a low-medium setting and grease with coconut oil or ghee. Ladle in the batter based on your size preference.
  • Sprinkle the almond and coconut crust mixture onto the tops of the pancakes.
  • Cook the pancakes for 2-3 minutes (until the bottom edged are lightly browned) and then carefully flip them. Cook for 2-3 more minutes and then transfer them to a plate.
  • Repeat until the batter is finished.
  • Serve immediately with extra coconut and chopped almond sprinkles, banana slices, and a drizzle of maple syrup