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+ servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Passive Time: 0 minutes
Total Time: 10 minutes
Servings: 2


  • 1 small ripe banana
  • 2 tbsp self raising gluten free flour
  • 2 tbsp coconut milk
  • 1 large egg
  • 1 tbsp coconut oil


  • Mash the bank with a fork and add the egg and coconut milk (I like Koko and Grace coconut milk) and mix thoroughly until smooth
  • Add in the flour and mix until combined
  • Heat up some of the oil in a frying pan and place the batter in the hot oil in small circles for mini pancakes
  • Flip the pancake over after a couple of minutes when you notice air pockets appearing on the surface
  • Use more oil as you make more pancakes in batches
  • Serve with honey, cinnamon, some extra fruit or with our Chia Seed Jam, Chocolate Fudge Sauce or Salted Caramel Sauce