Please enter the email you’re using for this account.
These pancakes are grain, gluten, nut, dairy, soy, and sugar free, as well as high in protein, fiber, and complex carbs.
2 medium-size very ripe bananas (not frozen)
4 eggs
5 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon Gefen Vanilla
pinch of salt
Gefen Maple Syrup, for serving
Slice banana in pieces and place in a blender.
Add all remaining ingredients and process together until fully blended. Let the batter sit and thicken for a few minutes.
Heat a pizza maker or frying pan to a low flame (make sure it’s low, since these pancakes burn easily) Pour a small amount of batter in circles on the hot pan.
Cook until bubbles form and pancake can lift easily to flip.
Cook on the underside until cooked.
Repeat with the remaining batter. Serve as is with berries and nut butter or syrup.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Love this!
I made this recipe as written, using coconut flour, and the pancakes were not good. The inside never and so it tasted like mushy bananas with a crispy top and bottom. There are much better healthy pancake recipes.
Dear Leah,
Overall, we have received positive feedback for this recipe, so I am sorry your pancakes did not turn out the way you had hoped! Totally no pressure, if you want to give it another shot, you can make sure it’s an *extra* low flame to ensure the pancakes are prepared evenly and don’t burn. So sorry they did not turn out the way you had hoped!
-Chana Tzirel from Kosher.com
I also made these with ww flour and came out good, what’s the difference between the flours? Is it meant to have a different consistency?
The main difference is that Coconut Flour has a lower glycemic index than wheat flour, meaning it takes longer to digest and absorb the carbohydrates in it. It also has more fiber and protein than wheat flour and the texture is different too.
they’re delicious, and super easy!
Can I make this with almond flour instead of coconut flour?
made this using regular flour and came out delicious! made about 10 small pancakes
can I substitute the coconut flour for whole wheat?