Paleo Coconut Banana Pancakes & Lemony Butter


Quite a few of my readers asked me for a good recipe for paleo pancakes. I’ve tried making pancakes many different ways – with and without coconut flour, almond meal, hazelnut meal, arrowroot or tapioca flour, banana and no banana, eggs and no eggs – and I think I have found the perfect recipe. I still think the hazelnut pancakes with blood orange sauce in my cookbook are pretty good but this recipe is super easy and I have now tested it in different quantities to make sure that the pancakes are in fact ALWAYS good.

This recipe uses banana, almond meal, desiccated or shredded coconut and eggs as the key ingredients. They are, like most pancakes, heavier on the carbs and have quite a bit of almond meal but as an occasional Sunday breaky these cheeky babies are totally superb. They are very easy as you can whip up the mix in the blender. I recommend making these as mini pancakes because they are easier to flip over. I’ve tested these on multiple paleo and non-paleo friends and everyone really loves them and I hope you like them too.

Cook’s notes: For those avoiding nuts, I would use a combination of coconut flour (maybe 2 tablespoons) and tapioca flour (also about 2 tablespoons). Other nut meals can be used instead of almond meal.

3.0 from 1 reviews
Paleo Coconut Banana Pancakes & Lemony Butter
Recipe type: Breakfast
Serves: 2
Prep time:
Cook time:
Total time:
Lemony butter is optional as you can simply serve these with maple syrup. Double the ingredients if making for more people.
  • 1 medium banana, peeled and roughly chopped
  • 2 whole eggs
  • ⅓ cup almond meal (6-7 tablespoons)
  • 3 tablespoons desiccated coconut,unsweetened
  • ½ teaspoon gluten free baking powder
  • 1 tablespoon vanilla essence
  • ghee or coconut oil for cooking
For lemon butter
  • 2 tablespoons butter, grated or mashed if softened at room temperature
  • Zest of ½ lemon
  • Juice of ½ lemon
  • Handful of blueberries & maple syrup to serve
  1. Grate butter stick into a ramekin and combine with grated lemon zest and lemon juice. Use a fork to mash the butter and incorporate lemon. Set aside.
  2. Place all pancake ingredients in a blender and puree until smooth and fluffy. If you don't have a blender, you can mash banana with a fork and whisk the eggs in a bowl and then combine with the rest of ingredients.
  3. Heat up a dollop of ghee or coconut oil in a non-stick frying pan. Cook pancakes in batches, about one and a half tablespoons of mixture per pancake. Keep the heat on medium making sure the pancakes don't burn too quickly and cook thoroughly. I usually cook mine for 1:30 mins on the first side and for about 1 minute on the second side. You know it's time to turn them over when little bubbles start appearing in the batter. The batter is quite fragile so use two spatulas to turn them over. Add a little more ghee or coconut oil in between pancakes.
  4. cooking paleo pancakes
  5. Serve with lemon butter or maple syrup and berries on top.



  1. Kathy says

    Another lovely recipe! Thank you. My boys have had them twice in the last week and haven’t asked for any sauce so I didn’t make the lemon butter. They are delicious on their own and therefore very easy! I really love your cooking!

  2. Leanne says

    Fabulous recipe,, thank you! Made this for the second time this week milling my own almond meal in the Thermomix first then adding in the other ingredients. Had mine with coconut yoghurt and drizzled with honey.

  3. Paula says

    These are winners! Even my picky husband who’s technically not Paleo (yet;) came back for 2nds when I did a test batch. My 7 yr old also loved them-we added a few chocolate chips which meant we never even thought to use butter or syrup. Thanks so much-and it’s such a simple recipe I know I can quickly whip up a batch on school mornings too!

  4. Michelle says

    Thank you for this yummy recipe! My kids absolutely loves these pancakes – I can’t cook them fast enough! We eat these with or without maple syrup, mostly without.

  5. Katrina says

    Omg! Delicious! I hade mine without the lemon butter and they are Devine! Also substituted 3tbs spoons of almond meal for coconut flour and did one less tbl spoon of dedicated coconut.
    Do you know the nutritional value of these?

  6. nadja says

    Hello, first of all thank you for this awesome recipe! This has turned into right ‘product of addiction’ in my circle of friends :) Now, I haven’t made them for a little while and just rechecked the recipe to make some breakfast – could it be that the recipe has changed? If I remember correctly there used to be different options? Sorry if I’m confusing things… Thanks in advance!

    • imacri says

      Hi Nadja, I often update my recipes if I make an improvement. With the pancakes especially because we make them everyone second weekend. I’ve been trying to simplify and make them as easy as possible so it’s possible that the amount of some ingredients have changed (I remember I made them for one at first but now I’ve amended). They are still the same and as delicious, I can assure you!

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