Gluten Free, Dairy Free Banana Pancakes

OLYMPUS DIGITAL CAMERAWith Mother’s Day being less than 2 weeks away, I thought I’d share a special Paleo recipe for anyone who’s looking for gluten free dairy free pancakes.  Honestly, I don’t remember where I first came across the idea of mashing bananas and egg yolks into pancakes. Believe it or not, you can find all kinds of banana based recipes all over the internet!

I mentioned in my previous post that I recently added back the occasional egg yolk to my diet, after a year without any eggs at all. That’s the thing about food sensitivities, it’s possible to heal from them,  after removing them from your diet for a while.

About once a month now, I’m letting myself have either these pancakes or soft boiled egg yolks. So far, so good. As for dairy and gluten, no such luck. I think I will be doing without them for life. And that’s okay, because I’m really enjoying my new way of eating.

So, here’s my version of banana pancakes, just in time for strawberry season!

Cinnamon Banana Pancakes

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: 1 serving

Serving Size: 5 small pancakes

Cinnamon Banana Pancakes

Grain Free, Dairy Free Banana Pancakes from Paleo, SCD/GAPS friendly.


  • 1 medium, ripe banana
  • 2 egg yolks
  • 1/4 tsp cinnamon
  • 1/4 tsp pure vanilla
  • 1 T unsweetened coconut, shredded
  • 1 T virgin coconut oil
  • 4 or 5 strawberries (optional)
  • 1 T melted butter (optional, if you tolerate dairy)


  1. Place coconut oil in frying pan.
  2. Turn burner on to medium heat.
  3. Mash the banana in a medium sized bowl.
  4. Add egg yolks (use whites for something else, or discard) and mix.
  5. Add cinnamon, vanilla, and shredded coconut, and mix thoroughly.
  6. Place spoonfuls of batter in pan. You should have enough for about 5 small pancakes.
  7. Cook for 2 to 3 minutes on each side, until golden brown.
  8. Arrange on plate with strawberries.
  9. You can sprinkle with extra cinnamon, coconut, and melted butter, if you wish.
  10. Enjoy!

Food for thought:

Use pastured eggs, and organic versions of everything else, if possible.

No maple syrup is necessary, as the banana sweetens them up nicely.

OLYMPUS DIGITAL CAMERAMy daughter took this picture when she was frying eggs a while ago. Can you notice the difference between the color of the yolks?

The one on the left is from a hen raised on pasture. When chickens eat the weeds, bugs, and grass they were meant to eat, they harvest the energy from the sun. The egg yolk is richer in color, because it contains more nutrients, including omega 3 fat.

The one on the right is an organic egg that probably had limited, if any time, to roam around outside.OLYMPUS DIGITAL CAMERA

Which one would you rather eat?

We’re seeing a lot more sun now, but even on a rainy spring day, you can still take it in if you choose pasture based animal protein sources. Quality matters a lot more than the media makes it seem!

A little bit of sunshine can go a long way.  We can’t spend all day soaking it in, but we can eat our way to a brighter future.

For another banana based recipe (a cool summer treat), try my simple dairy free ice “cream!”

Please note, this post was shared with both the Allergy Free Wednesday and Whole Foods Wednesday blog carnivals.  If you have a few minutes, stop by and check them out!

Have a healthy, happy day.

Wishing you peace, joy, and sunshine,


About Dawn

As a Certified Health Coach, I provide motivated individuals with the resources, tools, support and encouragement they need to make the gradual changes in food and lifestyle that could completely transform their lives. Contact me.

6 Responses to Gluten Free, Dairy Free Banana Pancakes

  1. Maria May 28, 2013 at 9:00 pm #

    Looks good! I also use coconut flour when cooking gluten-free pancakes, makes them light and it’s naturally sweet so I don’t need to add much sugar. Banana’s is a great idea! 🙂
    Maria recently posted…Gluten Free Easy PancakesMy Profile

    • Dawn May 29, 2013 at 9:53 am #

      Thanks, Maria! Yes, coconut flour is a great choice, especially for anyone with food sensitivities. I don’t use it very often anymore because I’m sensitive to egg whites, and from what I understand, you need a lot of eggs to cook with coconut flour. I am trying to add yolks back in gradually, but you won’t see many recipes with eggs on this site because I don’t eat them too often.

      Come to think of it, my daughter found a great coconut flour cake recipe, and it’s the only “sweet” she’ll eat anymore. It is great to bake with, and a wonderful alternative to almond flour.

      Good to see a site dedicated to coconut flour! I will stop by and check it out. Have a great day.
      Dawn recently posted…Lemony Garlic ChickenMy Profile

  2. Stacy
    June 12, 2013 at 11:25 am #

    These look really good! 🙂 My 3 year old would love them! We eat Greek yogurt on our pancakes instead of syrup. So good!
    Visiting from Whole New Mom.
    Stacy recently posted…Trim Healthy Tuesday: Almond Flour Brownies (S)My Profile

    • Dawn June 12, 2013 at 12:36 pm #

      Thanks! Actually, they’re so sweet that you probably don’t need any syrup or honey at all. Taste a bite first and see what you think. I suggest melting pastured butter over them (I wish I could, but I don’t do dairy), or sprinkling more coconut on top.

      Have a happy, healthy day!
      Dawn recently posted…Life, Love, and Leafy Greens…My Profile

  3. Brian
    September 24, 2013 at 12:38 pm #

    These look great, Dawn! Definitely going to make them this weekend when I have some extra time. I’m sure they are delicious!
    Brian recently posted…GFOAB: Gluten Free Mushroom Alfredo PastaMy Profile

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