I love lazy Sunday mornings, they are a great excuse to lounge around the house and enjoy cooking up a big breakfast together as a family. My ‘Sunday Pancakes’ are made with coconut flour which, along with the banana, gives them a lovely sweetness. Enjoy them with a big dollop of yoghurt on top and even a side of bacon!Sunday Pancakes (Grain & Gluten free)

Ingredients, serves 4

1 cup organic coconut flour

1 tbsp organic cinnamon, as well as extra when serving

1/2 tsp organic nutmeg

1 tsp organic vanilla bean powder (if you have it)

1 tsp baking soda

6 organic eggs from pastured hens, whisked (I mash the banana first and then crack the eggs on top and whisk into banana

1 large ripe organic banana, mashed

1 1/2-2 cups organic grass-fed milk (or coconut milk).

1/2 tsp himalayan salt

Organic coconut oil (used on pan to cook pancakes)

Organic full fat grass-fed yoghurt, to serve


1) Combine all ingredients in a medium sized bowl (I find using a whisk is best). Begin with the dry ingredients followed by the wet. Add the milk last so that you get the right consistency, add it gradually, these pancakes will be thicker than normal pancakes, more like a cake mixture.

1) Heat pan on medium heat, add coconut oil. These pancakes will take longer to cook so medium heat is advised.

2) Once the pan is hot, spoon mixture, about the size of a tea plate so that they are easy to flip, I fit 3 on a large pan. Remember these will take a few minutes longer than normal pancakes to cook. Keep peaking underneath and flip once looking a dark golden brown. If the pan is too hot, they will cook too quickly, may even burn,  and you will find that the middle will be raw. I keep them in a warm oven whilst I cook the remaining pancakes.

3) I like these served with butter and yoghurt and a dusting of cinnamon on top. A side of bacon also goes nicely with these! Maple syrup obviously goes nicely with pancakes but I find these sweet enough with the banana and coconut.


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