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Everyday Pancakes | Bring Fresh Fruit to Your Breakfast Table

A perfect recipe to use up those ripe bananas. #zerofoodwaste

I love trying new things. A while back, I was into paleo cooking, and a friend of mine gave me lots of recipes to try. Over the years, only a few survived my lifestyle changes and even less passed my husband’s approval. This pancake recipe is the one that did both. 

Everyday pancakes, gluten free pancake ingredients

Neverending options

These pancakes are dairy- and gluten-free and made with fruits, eggs, and almond flour. No tricks, that’s all! They are not only a breeze to make, but there are also dozens of ways to dress them up. You can add chopped nuts, chocolate chips, homemade coconut yogurt, fresh berries, or even a handful of leftover granola.

The few ingredients are mixed and given a little skillet love. The award? Something magical. And healthy. I know it sounds too good to be true. Check out the step-by-step instructions below and give it a try!

Even though I love trying new things, this recipe withstood the test of time in my kitchen. 

Pancakes over protein bars? Every time! My taste buds are in charge.

pancake, gluten-free

Ingredients (for 8 pancakes)

  • 2 large eggs, beaten
  • 1/2 cup blanched almond flour
  • 1 ripe banana
  • 1 pear
  • coconut oil for cooking

Cook’s note

Keep your pancakes small. They will cook quicker and also flip easier. I use about two tablespoons of batter for each pancake, which makes them about 3-4 inches in diameter.


  1. Mash the banana, peel, and cut up the pear into small cubes
  2. Preheat a skillet over medium heat – use cast iron, if you have one
  3. Combine eggs, banana, pear, and almond flour. Keep in mind that the consistency should be a bit thicker than traditional pancake batter
  4. Grease the preheated skillet with coconut oil then pour 2 tablespoons batter into the skillet
  5. Cook and flip, each side takes about 3-4 minutes, just like traditional pancakes
  6. Serve warm with your favorite toppings

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