This healthy pancake recipe is quick to whip up and so very tasty! 


  • 1/3 cup coconut flour

  • 4 eggs

  • 1 1/2 cup almond meal flour

  • 2 teaspoon baking powder

  • 2 ripe bananas

  • 1/2 cup low fat milk

  • 1 cup fresh blueberries

  • Olive oil spray for cooking

  • 1 cup reduced fat Greek yogurt

  • Honey to drizzle


  • 1.

    Using a food processor, blend the coconut flour, eggs, almond meal, baking powder and banana and milk until smooth. Empty mix into a bowl and add in the blueberries.

  • 2.

    Heat a teaspoon at a time of the oil in a non-stick fry pan. Measure out 1/4 cups of the batter into the pan. Cook on low to medium heat.

  • 3.

    Cook 2 minutes on each side.

  • 4.

    Serve little stacks of pancakes with a good spoonful of yogurt on each and a drizzle of honey.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 507kj
  • Fat Total 32g
  • Saturated Fat 7g
  • Protein 23g
  • Carbohydrate 36g
  • Sugar 17g
  • Sodium 310mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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