Recipes

The Best Coconut Flour Banana Nut Protein Pancakes (These Are Addictive)

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Have I ever got a treat for all of you paleo breakfast lovers today. If you’re a fan of pancakes for breakfast (and let’s be honest here, who isn’t?), then this recipe is for you. This recipe makes hands down the best coconut flour banana nut protein pancakes that I have ever tried -- they are seriously that addictive. The pancakes offer an incredibly delicious blend of flavors thanks to the use of banana and nutmeg, and they’re a surprisingly good source of protein as well. If you always thought that you couldn’t enjoy pancakes as a healthy breakfast option, then prepare to be delighted!

protein pancake recipe
Serving Size
1
Calories/Serving
246

I’m no stranger to making pancakes using bananas while following a paleo diet, but this is perhaps the best banana pancake recipe that you’ll ever try. It takes an already brilliant paleo breakfast idea and makes it better by adding even more great flavor thanks to including ingredients like cinnamon and nutmeg. These pancakes are so good that you honestly don’t even need to top them with any kind of syrup to enjoy them.

Protein Powered Pancakes 

The base of your pancake mix will be made by combining coconut flour, cinnamon, baking powder, and nutmeg. Using coconut flour is obviously a great paleo friendly alternative to refined white flour. Aside from the banana though, it’s the combination of cinnamon and nutmeg that gives these pancakes most of their great tasting flavor. Better yet, each of these ingredients also helps to make the pancakes even healthier as well.

Cinnamon has demonstrated remarkable potential when it comes to being used to treat type 2 diabetes, as it has a beneficial effect on fasting blood glucose levels in some diabetic patients. (1) Nutmeg is similarly beneficial when it comes to your health, as nutmeg oil has actually been shown to help reduce chronic inflammation (2). Considering that inflammation is at the root of nearly all forms of modern disease, any foods that can help to reduce or eliminate it should definitely be consumed frequently.

paleo pancake ingredients
mixing the pancake batter

In a separate bowl with an attached stand mixer, blend together your mashed banana, egg, and almond butter. While I’m definitely not adverse to using grass fed butter when it comes to my paleo cooking, if I can swap in ingredients like almond butter to help keep things completely dairy free, I’ll definitely do so. Almond butter is also incredibly nutrient-dense, as it’s a great source of essential vitamins and minerals. 

That’s everything that you’ll need to make these unbelievably tasty pancakes. Even when you don’t add any type of syrup to them, every bite offers an amazing blend of flavor. You’ll immediately notice the nutty banana taste, and there’s a delightful hint of coconut afterwards. Still, even though the pancakes are fantastic as is, I like to add copious amounts of honey or organic maple syrup to mine. It makes them even more delectable while still keeping the whole meal healthy and paleo friendly. 

This recipe is definitely proof that enjoying pancakes for breakfast doesn’t have to mean eating a meal that’s incredibly high in carbs and absolutely packed full of sugar. There’s all kinds of store bought desserts masked as “breakfast foods”, but that’s certainly not the case here. This pancake recipe is totally healthy and provides you with plenty of protein and healthy fats to fill you up before you start your day.

coconut flour pancakes

P.S. – Even though I personally love to make my paleo pancakes using bananas, if you’d rather go for pancake recipes that are a just a bit lower in carb content, then check these great recipes out:

#1 – Chocolate Hazelnut Paleo Pancakes

#2 – 3-Ingredient Paleo Pumpkin Pancakes with Caramel Sauce

#3 – Healthy Pumpkin Pancakes


Ingredients

    • 2 tbsp coconut flour
    • ½ tsp cinnamon
    • 1/8 tsp nutmeg
    • ¼ tsp baking powder
    • pinch of salt
    • 1 ripe banana, mashed with a fork
    • 1 eggs
    • 2 tbsp almond butter
    • 1 ½ tsp melted coconut oil plus extra for greasing
    • ½ tsp vanilla

Directions

  1. In a bowl sift together the coconut flour, cinnamon, nutmeg, baking powder and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, place the egg, almond butter and mashed banana and beat on medium speed until well combined.
  3. Add in the coconut flour mixture and beat until combined.
  4. Let the batter sit for 5-10 minutes so it can thicken.
  5. Grease a skillet with extra coconut oil and heat over medium heat.
  6. Drop ¼ cup of batter for each pancake onto the hot skillet.
  7. Cook for 3-4 minutes or until small bubbles begin to form on top.
  8. Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
  9. Serve warm with fresh strawberries.

Servings

Serving Size

1

Servings/Recipe

2

Nutrition Information

Calories

246

Carbohydrates

21.3 g

Fat

15.6 g

Sugar

8.5 g

Protein

7.9 g

Fiber

6.1 g

Calories 246 kcal
Potassium 361.4 mg
Vitamin A 36.3 µg
Vitamin C 5.1 mg
Folic Acid (B9) 30.3 µg
Sodium 237.7 mg

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