I'm spending a few days at my parent's house in New Hampshire helping my mom recover from surgery. My main duty this week is to cook for my mom. Having a fully stocked kitchen is like a playground for me.

Pancakes are one of my favorite simple pleasures in long as they're made with quality ingredients. This morning, I saw coconut flour in the cabinet along with a whole basket of ripe bananas. I knew coconut flour bananas were calling my name.

Recipe adopted from Ambitious Kitchen


Note: this recipe is gluten-free and has no added sugar except the maple syrup in the blueberry compote. 

Dry Ingredients:

-1/4 cup of coconut flour (I used Bob's Red Mill)

-1/4 teaspoon of baking soda


Wet Ingredients:

-1 ripe banana

-2 eggs

-1/4 cup of almond milk

Blueberry Compote:

-1/2 cup of blueberries

-spoonful of maple syrup


1. Whisk dry ingredients together.

2. In a separate bowl, mix the wet ingredients together. I start with putting the banana in a microwave-safe bowl and heating it up for about 20 seconds so it mixes easier. 

3. Combine dry and wet ingredients. Coconut flour can be tricky because it absorbs a ton of liquid. If the pancakes are too thick, add in a little bit of milk. 

4. OPTIONAL: I added in a tablespoon of walnuts to the batter.

5. BLUEBERRY COMPOTE: Mix blueberries and maple syrup in a saucepan and heat over low. Keep them cooking until they create a compote substance - about 5 minutes or so.

6. Heat up the skillet on medium-low. Make sure it's nice and hot before you start cooking the pancakes. Use a cooking spray or coconut oil on the pan. I dropped a heaping tablespoon for each pancake, the smaller they are the easier to flip. I kept the heat pretty low, they cooked quickly and you don't want to burn them.

7. Once the pancakes are done, plate them with the compote! I added some almond butter to mine. This recipe is very flexible and you can adjust it to your liking! Don't forget a cup of coffee on the side :)


  • Total Calories (not including blueberry compote): 400 (200 calories/person)
  • Protein = 18 grams | Carbohydrates = 39 grams | Fiber = 13 grams | Sugar = 16 grams | Fat = 20 grams
  • Makes 2 small portions, about 4 small pancakes each