Everyday Banana Pancakes

Do you want to wake up and dominate your day? If you make these banana pancakes, you will reach the height of your potential. You will walk into work and instantly get a promotion and a pay raise (the validity of these claims can not be confirmed).

These pancakes are composed of two main ingredients: bananas and eggs. The other ingredients are there to heighten the texture and taste of these simple pancakes. They’re full of fruit and protein, and as you can tell from the introductory message, they will leave you satisfied and ready for the day. 

These pancakes are the ultimate hiking breakfast, and have gotten me up to the summit of many peaks. They can be made the night before and refrigerated (all though they will not be as good as fresh out of the pan). They’re equally as appealing for a relatively quick weekday breakfast when you have a bit of a sweet tooth. 

A quick note, the hardest part of these pancakes is cooking them. They tend to fall apart relatively easily (thankfully a miss-shaped pancake does not ruin the flavour). Put the heat on medium low and do not rush the pancakes. Use your thinnest spatula and don’t get frustrated if they rip the first time you make the recipe. When making these on a weekday I tend to start prewarming the pan before I blend the ingredients so that way I can start cooking right away. I hope you enjoy!

Active time: 10 minutes

Cook time: 10 minutes


  • 2 ripe bananas
  • 3 eggs
  • 2 tbsp fine almond flour
  • ½ tsp cinnamon
  • Dash of nutmeg (roughly ⅛ tsp)
  • ½ tsp vanilla extract
  • Generous pinch of salt
  • Butter for cooking
  • 15 grams dark chocolate chips (roughly 25)
  • Unsweetened shredded coconut for topping. 
  • Maple syrup for consumption


  1. Combine the bananas, eggs, almond flour, cinnamon, nutmeg, vanilla extract and salt in a blender. Turn the blender on it’s lowest speed and blend until the ingredients are well combined, but still a bit chunky. On a powerful blender like a vitamix this takes about 10 seconds. 
  2. Heat a large flat bottom pan at medium-low heat. If in a rush (I do this on weekday mornings) preheat the pan before blending the ingredients. When hot, add butter to the pan and grease three small circles using your spatula. Pour batter into the three circles. The batter will tend to want to grow outwardly without stopping, so pour slowly and allow the base to begin to cook. 
  3. Add 4-5 chocolate chips to each pancake and sprinkle the shredded coconut on the raw top of the pancake.
  4. After 3-4 minutes there should be steam rising from the sides of the pancakes. Use the thinnest spatula you own to flip the pancakes. It should feel as though the pancake has a solid base. Quickly flip the pancake. Don’t be discouraged if it did not go perfectly, these pancakes only downfall is that they are hard to flip. 
  5. After 1-2 more minutes the pancakes are done. Repeat the process with the remaining batter, chocolate and coconut. There should be 6 pancakes total. 
  6. Serve with maple syrup on the side to dip into. Enjoy and have a wonderful day!


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