Source | Maya Hayes, MPH*

Delight your holiday company or upgrade your own weekend breakfast with these delicious pancakes. Coconut flour provides an added source of protein and more calorie-free fiber than other wheat and flour alternatives. Look for it at Trader Joe’s, Whole Foods, or your favorite grocery store.

Note: They may seem like they aren’t cooked through, but most likely they are if you follow these directions.


  • 5 eggs
  • 1 cup coconut milk (you can use cow’s milk or almond too, I always use coconut for less sugar and more coconut flavor)
  • 2 mashed, ripe bananas
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of stevia
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (or to taste)
  • coconut oil or butter for frying
  • dash of cinnamon (optional)


  1. Preheat griddle or non-stick pan over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in your choice of milk, vanilla, and honey or stevia. Add bananas.
  2. In a medium-sized bowl combine coconut flour, baking powder, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2–3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2–3 minutes.
  4. Serve hot with your choice of toppings; some of our favorites are Greek yogurt, fruit, nut butter, etc.

*Recipe adapted from Maya Hayes is a Consultant for Employee Well-Being at Providence St. Joseph Health, holds a Masters in Public Health degree and is a Certified Nutrition Educator. Find more nutritional tips and recipes from Maya at