This is a dairy-free and gluten-free recipe that is both delicious and nutritious, and can easily be made vegan-friendly. Adapted from a favorite classic pancake recipe, pulverized banana, and coconut milk make for a unique blend. What more can you ask for?

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  • Preparation Time

    15 minutes

  • Cooking Time

    15 minutes

  • Difficulty Rating


  • Serves



  1. 1 cup / 160 g brown rice flour
  2. 2 tsp. / 9 g baking powder
  3. ½ tsp. / 1¼ ground cinnamon
  4. ¼ tsp. / 1½ g fine sea salt
  5. 1 ripe banana
  6. ¼ tsp. / ½ g Stevia or monk fruit powder
  7. 1 large omega-3 or pastured egg or ¼ cup vegan egg replacer*
  8. ¾ cup / 180 ml coconut milk beverage
  9. 1 Tbsp. / 15 ml coconut oil
  10. Real maple syrup, for serving (optional)
  11. Sliced banana for garnish (optional)
    *Homemade vegan egg replacer:
  1. 2 Tbsp. / 11½ g chickpea flour +3 Tbsp. / 45 ml water+1 tsp. / 5 ml coconut oil whisked together


  1. In a small bowl, combine the rice flour with baking powder, cinnamon, and salt. In another bowl, mash the banana with the Stevia or monk fruit powder.
  2. Stir in the egg/replacer, coconut milk, and a tablespoon of the coconut oil. Fold in the flour mixture. Stir just to incorporate.
  3. Heat a skillet over medium heat. Brush lightly with a small amount of coconut oil.
  4. Pour in pancake batter, ½ cup for 6-in/15-cm pancakes. Cook pancakes for 3-4 minutes on each side, until brown and cooked through.

If desired, top with dairy or coconut butter (1 tsp. / 5 gm = 1 fat serving), sliced banana (½ = 1 carb serving), and/or pure maple syrup (1 Tbsp. / 15 ml = 1 sweet serving).

Serving Size: 1-2 pancakes

Exchanges per Serving: 1½-3 Carb, 0 Pro, 1-2 Fat

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Comments 31

  1. Hi, Champange. Yes, Sprouts absolutely would have them. If you are not gluten-sensitive, you can use whole wheat flour instead of brown rice flour, and if you do dairy, you can use regular butter and a few drops of coconut extract (in the baking section) if you want the flavor. You can also omit the sweetener – if you use real maple syrup on these, they will be sweet enough. To control costs (for example, real maple syrup is at least twice as much as the regular fake stuff, but infinitely healthier), you can cut back on amounts, which will also mean you get less sugar.

  2. I would love to make these, but these ingredients are strange to me. I know of wheat flour, and coconut milk, but I am on a very limited budget and these items here in Arizona are expensive, like 1/4 to 1/3 of my monthly budget. What can I use instead? And would these be available at Sprouts, as there is no Whole Foods near me?

  3. For those gluten-free individuals who are concerned about oats, you can substitute with whole grain rice and/or quinoa flour (do toast the quinoa flour first).
    Almond milk is a great substitute for coconut milk here, and will make the flavor more like marzipan.
    Alternatives to banana include other starchy fruits, including pureed apple, pear, and jackfruit (1/2 cup for the banana); if you use pureed apple or pear, add another 2 tablespoons of flour.

  4. Hi for all those in the UK, I made these and family loved them, I used oat and linseed flour bought fom Morrisons. I halved the amounts as it was too much, so used two teaspoons (equivalent) of Truvia powder still added a whole banana. Wow topped with a little Maple syrup these were great. the chewy Linseed seeds added to the texture, would highly recommend.

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