Breakfast & Brunch Recipes

Gluten-Free Banana and Egg Pancakes

It seems like flourless banana and egg pancakes are making another sweep through the paleo and gluten-free worlds lately. I’ve seen lots of recipes recently for the basic two-ingredient version with banana and egg in varying proportions. Other recipes call for the addition of coconut flour or protein powder, and still others add in peanut or almond butter. But no flour or flour substitute. Really?

Well, we haven’t had pancakes in three years, so I needed to see what the big deal was about. Were these anything like “real” pancakes? Would this healthy version make an acceptable substitute?

Make delicious gluten-free, dairy-free, paleo pancakes with just bananas and eggs! Top with fresh fruit and coconut cream instead of whipped cream, and you won't believe this decadent brunch is healthy as well as scrumptious!

Once you try these, you won’t believe they’re just banana and egg. They’re delicately sweet, courtesy of the bananas, but as someone who’s not a fan of banana flavour, I’m happy to tell you they don’t actually taste much like bananas at all. I would say the flavour is closer to sweet and delicious eggy crepes, and these are a great way of using up overripe bananas that are starting to turn brown. Compared to regular pancakes, I find these harder to cook evenly, but the dark, crispy edges are actually surprisingly tasty. The sugar caramelizes a bit and gives them an almost toffee-like flavour.

After several weekends’ worth of experimentation, here’s my version of this gluten-free and dairy-free pancake, perfect for Sunday brunch. Instead of whipped cream, I serve these with coconut cream. The easiest way to do this is to leave a can of full-fat coconut milk in the fridge for a day or so. When you’re ready to serve, just open the can and spoon out the solidified coconut cream leaving the liquid behind.

Serve the pancakes with a scoop of chilled coconut cream and fresh fruit on top. No syrup or added sugar needed. This day we had raspberries and sliced strawberries, but we’ve also done blueberries, pineapple (think pina coladas), and melon. Try these next weekend. You’ll thank me!

Make delicious gluten-free, dairy-free, paleo pancakes with just bananas and eggs! Top with fresh fruit and coconut cream instead of whipped cream, and you won't believe this decadent brunch is healthy as well as scrumptious!

Gluten-Free Banana and Egg Pancakes

Servings 4


  • 6 eggs
  • 4 ripe bananas
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • pinch of cinnamon
  • 4 tablespoons coconut oil divided
  • chilled coconut cream
  • fresh fruit of choice


  • In a medium bowl, mash bananas well.
  • In a separate bowl, beat eggs until frothy, then add eggs to mashed bananas.
  • Add baking powder, vanilla, and cinnamon to egg banana mixture and mix well.
  • Transfer to blender and blend on medium for 20 seconds until smooth but not runny. Be careful not to overblend.
  • Heat cast iron skillet on medium-low with 1 tablespoon coconut oil.
  • Once oil is hot, pour quarter cup of batter into skillet and cook 2-3 minutes until the centre begins to bubble and edges start to brown. Flip and cook another 2-3 minutes.
  • Add coconut oil as needed before cooking additional pancakes.
  • Serve with chilled coconut cream and fresh fruit.


To make paleo-friendly baking powder, mix 1 part baking soda to 2 parts cream of tartar.

Leave a Comment


  • oh these look yummy! Never tried coconut cream before.

    Great tip for the paleo-friendly baking powder!

  • mmm these look delicious!! my daughter is a real picky eater but I know she will just love these and gluten free!? amazing

  • I’ll have to try this recipe out. I love pancakes but don’t like the idea of eating empty calories for breakfast.

  • My husband makes something similar to this but with oatmeal. At least, I imagine that the taste is similar….perhaps I’ll convince him to try these. Thanks!

  • Omgosh do these sound absolutely amazing!! WE typically have the same breakfast foods on rotation… I’ll have to addd these into the mix!!

  • wishing I had eaten that for my breakfast this morning – love bananas but I have never tried coconut cream

  • I’ve made one very similar, except it only had bananas, eggs, and almond flour. I’ll have to give this recipe a try.

  • I think these would certainly make a healthy alternative to traditional pancakes. They look and sound delicious! Thanks for the inspiration. “Pinned” 🙂

  • These sound really good I would like to try these and see if my son would eat them I never heard of coconut cream with pancakes. Sounds good though

  • I love this recipe. My husband is gluten intolerance so most of the food we buy now is gluten free. This recipe looks so simple.

  • I had actually passed this recipe over because I’m not a fan of banana flavor either, I’m glad I read your description. I’m not the best cook but I’m going to try these, you made them sound delicious, I love breakfast for dinner so this is tomorrow’s menu!

    • I’d love to hear what you think if you do end up giving them a try. As I said, I don’t like bananas on their own very much, but I think these are delicious!

  • My friend makes a simple recipe like this as well. This one looks delicious what with the coconut cream and fresh fruit!

  • I’ve printed your recipe and I can’t wait to make it. Banana pancakes sounds dreamy ! thanks

  • This looks delicious! It’s hard to find tasty gluten free (well, according to my picky kids, lol) so this looks very promising. Pinning now, thanks for sharing!

  • I love how simple this recipe is. I love pancakes. However, I have never made them without flour and with banana’s before. I will be trying this next time we make pancakes!