Caramel Banana Pancakes

Caramel Banana Pancakes

October 3, 2017

Pancakes are typically associated with unhealthy eating, but the reality is that this doesn’t have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any ‘nasties’.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 8 pancakes


For the Pancake Batter

2 large ripe bananas

4 eggs

160g/5.5oz almond flour

1/2 tsp cinnamon powder

1/2 tsp baking powder/bicarbonate of soda

1 tsp vanilla extract

For the Caramel

250ml/8.5fl oz honey/maple syrup

25ml/1 fl oz coconut cream

30ml/1 fl oz coconut oil

2 tsp vanilla extract

pinch of salt


For the Pancakes

Whisk eggs in a bowl.

Mash bananas in separate bowl.

Combine all ingredients, to form the pancake batter.

Brush a tablespoon of coconut oil onto a non-stick pan.

Ladle about a third of a cup of batter into the pan.

Cook until bubbles start to form on the surface of the batter.

Flip to cook the other side.

Top with slices of fresh banana and caramel sauce.

For the Caramel

Melt coconut oil in a saucepan.

Whisk in honey/maple syrup, vanilla, and coconut cream.

Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.

See more recipes here -


0 Reviews