These delicious pancakes are so fluffy you won’t believe they are gluten-free! Great topped with extra banana or berries too!

Prep Time: 5 minutes
Cook Time: 15 minutes

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    • 3/4 cup almond flour
    • 1/4 cup potato starch
    • 1 tsp baking powder
    • pinch of salt
    • 3/4 of a ripe banana
    • 2 tbsp melted coconut oil
    • 1/2- 2/3 cup unsweetened almond, coconut or cashew milk
    • extra coconut oil for cooking pancakes


  1. In a food processor or blender mix banana, coconut oil and almond milk. Add in almond flour, potato starch, baking powder and salt and pulse until combined.
  2. Preheat a cast iron or non stick pan over medium heat. Melt a little coconut oil in the pan and swirl around. Drop pancake batter in silver dollar size rounds. Cook until you see a few bubbles appear, about 2-3 minutes, then flip. Cook until second side is golden brown. Remove from skillet.
  3. Top with pecan pumpkin butter and pure maple syrup!

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