Super easy, grain, nut and dairy free and they taste delicious! Who would have thought…

Having ripe bananas and keeping the egg to banana ratio 1:1 is vital for success. And if you keep them small they won’t break apart.

Serves: 1


  • 2 mashed ripe bananas
  • 2 eggs
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla powder
  • 1/8 tsp baking powder
  • Ghee or coconut oil
  • Maple syrup (optional)


  1. Whisk the eggs & mash the bananas separately then combine. Now add all the other ingredients.
  2. Melt ghee or coconut oil in a hot pan.
  3. Pour enough batter into the pan to make small pancakes and cook until bubbles start to appear in the batter.
  4. Flip pancakes over and cook other side, until golden brown.
  5. Serve with your choice of toppings – maple syrup, lemon juice, berries, coconut flakes.

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