Gluten-free coconut and banana pancakes

Whipped up with banana, coconut and egg, these nutritious gluten-free pancakes really are a miracle. They're the creation of the photographer, caterer and blogger Samantha Dormehl. Find more of her vegetarian, vegan and pescetarian recipes over at When Ginger Met Garlic.

Serves: 4


1 cup of desiccated coconut
2 bananas
4 eggs
Vanilla extract
Coconut oil (for frying)


Mash the bananas. Add the coconut, eggs, cinnamon and vanilla extract. Fry in a teaspoon of coconut oil.

The outcome is a really light, fluffy and nutritious coconut pancake. Pictured are the pancakes served with thinly sliced bananas, peanut butter, honey, Greek yoghurt, goji berries and cinnamon.

Also known as wolfberries, goji berries have long been enjoyed in China and the Himalayas for their sweet taste and bright colour. Their history as a medicinal plant has roots in ancient China, where goji berries still are used to treat eye, liver, and kidney ailments.

Studies have cited the high level of antioxidants in goji berries, especially zeaxanthin. It’s the zeaxanthin that gives goji berries their bright hue (as it does with saffron and bell peppers). Antioxidants protect cells against breaking down when they are exposed to elements like smoke and radiation. Even better, foods with healthy levels of antioxidants are often high in fibre and low in unhealthy fats.

Recipe republished with kind permission from When Ginger Met Garlic.

Leave a comment

Promoted Restaurants