5-Ingredient Banana Egg Pancakes

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Wood plate with a stack of fluffy grain-free Banana Pancakes with a bite resting on a fork

If you don’t know I’m a pancake lover by now, you may never know.

My love for these glorious stacks of fluffy goodness runs deep. My dad used to make us HUGE pancakes before school that required two spatulas to flip. I’ve worked at breakfast restaurants and pushed pancakes on people like it was my job. And Minimalist Baker now has a whopping 24 pancake recipes. Yes, TWENTY-FOUR.

But I would be remiss if I didn’t add a recent favorite to the mix: a spin on the internet classic banana-egg pancake.

Tray with 5 simple ingredients for making Banana Egg Pancakes

My version remains simple, requiring just 5 ingredients, 1 bowl, and 15 minutes to prepare. But where they differ is texture.

These are fluffy, and I mean FLUFFY. Traditional banana egg pancakes are closer to a crepe in my opinion — flat and a bit more chewy (a texture I’m not exactly feening for).

The secret lies in a little baking powder and coconut flour, which keep these pancakes grain-free and incredibly cake-like in texture! Mega swoon.

Overhead image of bananas being smashed with a fork in a teal bowl

How to Make Banana Pancakes

Most everyone has leftover ripe, spotty bananas from the week — a little too ripe to enjoy as is, making them perfect for a quick batch of weekend pancakes.

Throw your ripe bananas into a mixing bowl and mash. The ratio is 1 banana to 1 egg — easy enough to remember!

Using a fork to mix a bowl of Banana Pancake batter

Once your bananas and baking powder are mashed and the vanilla and eggs are stirred in, incorporate your coconut flour. A little goes a long way, so add 1 Tablespoon at a time until a thick but scoopable batter is formed.

Then it’s time to scoop into a hot, oiled skillet.

The secret in cooking these, I’ve found, is to add to the pan, cover so the eggs cook through a bit more, then flip and cook until golden brown on the underside. They brown quickly, so lower the heat as needed to ensure they don’t burn!

You can opt to transfer them to a warm oven until serving, where they will continue to firm up a bit. But this is totally optional. I just like this method because I can keep my pancakes warm while I finish cooking the remaining batter. Strategy folks — it’s all about strategy.

Using a metal spatula to flip a Banana Egg Pancake in a cast-iron skillet

We hope you LOVE these pancakes! They’re:

Incredibly fluffy
Banana-sweetened
Quick & easy
Cake-like
& SO delicious

These would make the perfect lazy weekend breakfast. Or, make a batch ahead of time and reheat them in the microwave or toaster throughout the week for a quick, on-the-go meal before work! Top them as you please, but I’ve found peanut butter, berries, coconut yogurt, and a seed mix to be divine.

Into pancakes? Check out our Chocolate Chip Oatmeal Cookie Pancakes, Toasted Coconut Pancakes, 1-Bowl Vegan Banana Oat Pancakes, and Chocolate Chocolate Chip Pancakes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Pouring syrup onto a stack of grain-free dairy-free Banana Pancakes topped with fresh blueberries

5-Ingredient Banana Egg Pancakes

Fluffy, grain-free pancakes that are rich in fiber + protein. Made with 5 simple ingredients, these pancakes require only 15 minutes and 1 bowl!
Author Minimalist Baker
Print
Drizzling syrup onto a stack of Banana Egg Pancakes topped with fresh blueberries and peanut butter
4.48 from 121 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 (pancakes)
Course Breakfast
Cuisine Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2 medium ripe bananas (yellow with brown spots)
  • 2 tsp baking powder (not necessary, but helps them rise)
  • 1 tsp vanilla extract (or sub another extract or citrus zest of choice)
  • 2 large eggs (free-range, organic when possible — we like Vital Farms)
  • 4-6 Tbsp coconut flour (or sub almond flour)
  • Oil (such as coconut or avocado — for cooking)

FOR TOPPING optional

Instructions

  • We’ve found that while these pancakes cook well on the stove-top, it can be helpful to keep them warm in the oven where they will continue to bake and firm up while the remaining pancakes cook. If this sounds helpful, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. However, this is not necessary, meaning you can skip this step.
  • To a large mixing bowl, add bananas and mash until only small bits remain. Then add baking powder and vanilla extract and use a fork or whisk to mash until thoroughly combined.
  • Next add eggs, break yolks with a fork or whisk, and whisk thoroughly until well combined.
  • Lastly, add coconut flour 1 Tbsp (9 g) at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). If you add too much coconut flour, add a little dairy-free milk to thin.
  • Heat a large skillet over medium heat. Once hot, add a little cooking oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. These benefit from cooking slower and lower than your average pancakes. Cover with a lid to help the center cook through.
  • Cook for 3-4 minutes, then remove lid and flip carefully. Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown. Transfer cooked pancakes to the preheated oven on the prepared baking sheet (or to a serving plate). Continue cooking until all batter is used up — as recipe is written, ~6 pancakes.
  • To serve, top with desired toppings, such as nut butter, sliced bananas or fresh fruit, dairy-free yogurt, or maple syrup. We also love a sprinkle of seeds for more fiber and healthy fats.
  • Best when fresh, though leftovers keep covered in the refrigerator 3-4 days, or in the freezer up to 1 month. To reheat, microwaving is most effective. Otherwise, toast or bake in a 350 degree F (176 C) oven until hot.

Video

Notes

*To keep this recipe vegan, you can try subbing the 2 eggs for 2 flax eggs or chia eggs. However, we haven’t tested it this way and can’t guarantee it will work. Another vegan-friendly pancake recipe to try with banana might be these 1- Bowl Vegan Banana Oat Pancakes!
*Recipe adapted from the original recipe from Blogilates.
*Nutrition information is a rough estimate calculated with lesser amount of coconut flour, with 1 Tbsp avocado oil for cooking, and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 pancakes Calories: 104 Carbohydrates: 12.4 g Protein: 3.2 g Fat: 4.8 g Saturated Fat: 1.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 62 mg Sodium: 194 mg Potassium: 187 mg Fiber: 2.7 g Sugar: 5.4 g Vitamin A: 100 IU Vitamin C: 5 mg Calcium: 100 mg Iron: 0.5 mg

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  1. Vic Bye says

    I tried it. Accidentally used two tablespoons of baking powder vs. two teaspoons, which made beautiful, fluffy pancakes that were practically inedible. So watch for that! I think they will be rather good when done right. They do brown up quickly, so I recommend low heat and baking for a bit as the recipe suggests. I used blueberries in mine and if not for the overdose of baking powder (my error) they would have been good without any topping at all.

  2. Terra Brown says

    Fantastic way to use up those “ripen way too quick” bananas sitting on the counter. My adjustments included using half & half of coconut flour & almond flour (I prefer it to 100% coconut flour), and the addition of cinnamon & extra vanilla. Topped with blueberries & almond butter !! DRRROOOOLLLL ~ Yum
    Thanks for the great recipe.

  3. Mediocre Web Cook says

    Decided to make these because I had a very ripe banana sitting on the counter. Used all-purpose flour instead of coconut and also added some PB2 for a little extra flavor (although I think I could have added more). I probably also could have made the batter a little thicker but I really liked these. Not a perfect pancake substitute but a good way to use extra bananas!

  4. Faith V. says

    I made these as written once before, and I did not like them. Turns out that I don’t like the way coconut flour tastes, but it was no fault of the recipe.

    I decided to make these again today, but subbing coconut flour for oat flour, for which I had to use a significantly larger quantity (15 TBSP vs. 4-6 for coconut flour) which makes sense. All of the other ingredients stayed the same. I MUCH prefer the taste of the oat flour, and I felt like the pancakes held together better. I use low-medium heat to cook them, then put them in the oven (which I think helps a lot). I will continue to make them with oat flour, but this recipe is great!

  5. Grace says

    I made these today for breakfast wanting to add something new and healthy to my breakfast diet. I thought they were a great way to start off the day and they were very good. I see that some people are complaining about the texture but I didn’t mind it and thought It was good as is. I used coconut yogurt and watermelon and banana as toppings and the yogurt went very well with the pancake. I did burn them slightly but I can easily fix that next time by decreasing the heat. Overall I think they were very good and the recipe and directions were very helpful. Thank you for sharing your tips on making these.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Grace! Thanks so much for sharing your experience!

  6. Life Isgoode says

    I used my waffle maker. It came out looking great, tasting OK, but the floppiness required a spatula to lift out and the non-crispiness texture wasn’t to my preference. Perhaps for children as something just very different.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear it didn’t turn out well! These are a more tender pancake so a waffle maker may not be the best fit.

  7. Jami says

    Just made them about 10 minutes ago and I thought these were great! I used coconut flour and coconut oil in the pan, so it added some more tropical flavor to go along with the banana. Slow and steady is right, cause mine turned out great covered and on low. I also placed them in the oven for about 3 minutes, even though I halved the recipe and only needed to do one pan worth, just to firm them up like you mention. If you’re expecting a normal pancake, you won’t get it, but I think they are better cause of all the flavors. Plus my house smells amazing! Thanks for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jami. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Harrison Roche says

    These just tasted like mushy banana to me. Didn’t hold form well and tasted very meh. with the same amount of carbs as regular pancakes I’m just going to stick with something like protein pancakes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Harrison. These are definitely very banana flavored considering they’re the primary ingredient. We appreciate your feedback!

      • Tineap says

        I just made these for my kids. Big big winner!! And they hate pancakes! It’s beautiful! They’re delicious and they hold up great. I even put a few chocolate chips in there. Outstanding! Thanks for the recipe.

  9. Isabelle says

    Made it this morning since I didn’t know what not do with my overripe banana. They taste super good, the texture is somewhat different from regular pancakes (but I’m used to it), super easy to do, but not so much for cooking them. Sorry, I missed the memo about covering the skillet :-( … So the first pancake was a burnt mush and the las one was perfect :-)
    Still need practice! Thank you for this “almost” simple delicious recipe, I’ll try it again definitely.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Isabelle, these are a little different than average pancakes, but we’re glad you still enjoy them! Thanks for sharing!

  10. Becca says

    Hi Dana

    Do you think I could I add matcha to this recipe to make matcha banana pancakes? Just trying to think of ways I can get my daily matcha :) Thanks in advance :)

      • Becca says

        Hi Dana, I didnt add matcha in the end but the pancakes were amazing! I couldn’t decide what toppings to have so I did: 1 with peanut butter, 2nd with maple syrup and the 3rd with greek yoghurt and cranberry compote (using the recipe in your cranberry oatmeal) they were all delicious, so cheap and easy to make so will defiantly have again. Just to add for others I subbed the coconut flour for oat flour as thats all I had to hand and it was perfect consitancy. I wish I could post the picture but unfortunately I dont use social media, but they looked exactly like yours. Thanks again for another great recipe :)

  11. Faye says

    I made these this morning. They were very tasty but I couldn’t do anything to stop them from over browning (even though I followed the instructions and used a lid). I finally decided after the first two that I would ‘seal’ them in the frying pan and then finish cooking them in the oven. Voila! Golden brown, fluffy, banana pancakes! I’ll be making them again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Good idea, Faye! We wonder if maybe the lowest setting on your stovetop is too hot for these?

  12. Luna Rae says

    I used all purpose flour instead of GF and it worked great! These are fluffy and light, just like regular banana pancakes! Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Luna! Thanks so much for the lovely review!

  13. Cleo says

    Just made these are they were so delicious! I was a little worried about the baking powder comments but we trusted the recipe and they were fluffy, a little sweet from the bananas, and super easy to cook. Used up a couple tbsp of brown rice flour and did the rest all-purpose with no issue.

      • Liz F says

        I looove these! I’ve made them a few times now. I halve the recipe which makes a serving portion for myself, about 2 thick medium sized pancakes. They are a bit plain tasting but I actually like that because there’s so many things you could add. I drizzle honey on top when they’re done and add warm berries and it’s perfect, sometimes I add nuts to the batter. I would rather use almond or coconut flour but I only have all purpose flour and it works fine, I just add it til I get a good scoopable consistency. If it’s too thick, oat milk (or almond, or regular) works great!
        Love these! Thank you for the recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for sharing your experience, Liz! We’re so glad you enjoy them!

  14. Le'a Gleason says

    The taste and concept of the recipe is great, and the flavor was excellent. I’ve eaten these before and heard many times about the idea, but had never tried on my own. I definitely understand the use of the baking powder as I think they would be really eggy otherwise. My attempt went well except I determined you have to make them really small and be very careful with the temperature. I have a gas stove, but on my lowest setting these would stay too wet to flip, and on the next highest (medium-ish) they would burn a little bit. I could not get the temperature/time right without a little extra browning. Now looking at the recipe i’m shaking my head as I didn’t cook with a lid. Maybe that was the trick! Also, I used about 4 tbsp of almond flour. Would you suggest I use more flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed them, Le’a! The lid is definitely the trick for getting them to cook through. We’d suggest trying that for next time!

  15. Debbie says

    Second time making these and they haven’t failed to please – I actually think they were better the second time around

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Debbie. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Nikkan says

    These were delicious and incredibly easy to make! One of the better banana pancake recipes out there. I used 1/2 the amount of baking powder and all purpose flour (didn’t have coconut or almond) and it came out wonderfully. Will be putting this on my regular rotation!

  17. Rose says

    Perfect! Quick and easy. I ran out of almond meal (and cannot use coconut) and the batter was too runny still so added a sprinkle of quinoa flakes and it worked well!
    Glad I put them in the oven to finish, I think makes a difference.

  18. Renee says

    I had the same problem as Julia. I followed the recipe and cooking instructions to the letter without any substitutions, but I did add chocolate chips. I should have realized in advance that 2 tsp of baking powder is too much. Despite the sweetness of the chocolate chips and even after adding maple syrup on top, the texture was okay but the overwhelming predominant flavor was strong bitterness. Perhaps those with great results opted not to use the baking powder. I’ll try again without it next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Renee, sorry to hear that was your experience! We’ve heard that baking powder tastes more bitter to some people than others. Perhaps that’s the issue? We’re afraid they won’t get fluffy and cook through without the baking powder. But let us know how it goes!

  19. Jess says

    I found the batter takes an excessively long time to cook, the shape would not stay unless made very small-silver dollar size. I did make these on a griddle over the stove and can only imagine how long you would spend at the cooking if you were 2 or 3 at a time. Not a recipe for a crowd or with hungry kids waiting. The color/lighting in the photos is also off from the color/lighting in my kitchen.
    The flavor was light as was the final product, so points for that.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, sorry to hear this one wasn’t for you! It sounds like yours may have needed additional flour since the shape wouldn’t stay. But these do take longer to cook than your average pancake. Better luck with the next one!

  20. Carlotta says

    These were great! I made them for my 4 year old and she loved them. I subbed brown rice flour and they turned out perfect, fluffy and moist.

  21. Caitlyn says

    I made this recipe today and it was great. I’ve tried a couple of banana pancake recipes and this one is by far my favourite.

    I subbed in 1/2 cup of almond flour and just under a 1/4 of all purpose flour to get to the right consistency. I ran out of almond flour which is why I used both. If you only wanted to use almond flour I would guess you would have to use close to 1 cup.

    Thank you for a great recipe!

  22. Amy says

    I usually make grain free pancake recipes and I figured I’d try this one. I don’t know if I did something wrong or what… but this one was a major flop for me. I used all exact ingredients except vanilla extract. The pancakes were sloppy, would not flip, had horrible eggy mushy texture, and had a really bad pungent taste! This is so not like the minimalist baker site so I have no idea but maybe I did something wrong? A basic Chaffle recipe with bananas on top is what I ended up making. Had to throw these out. :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Amy! It almost sounds like an ingredient was off due to the pungent taste. For texture, it sounds like they needed additional flour. They are delicate to flip, but shouldn’t be sloppy.

  23. Nicole says

    This recipe was amazing! I didn’t have any coconut flour, Niso I used all purpose and it worked out great. Fluffy, moist pancakes in minutes! Highly recommend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nicole. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried that and aren’t sure it would work because of the baking powder. It would be better to cook the pancakes and freeze them.

  24. Julia says

    Terrible terrible recipe. 2 tps of baking powder is far too much and ive now wasted a huge amount of important food during lockdown – two eggs and two bananas as well as precious flour. VEry annoyed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia, we’re so sorry these didn’t turn out well for you! Would you mind sharing what didn’t work out about them? We’d love to help troubleshoot, if possible!

  25. Rachel says

    These are so easy and so delicious! I found this recipe a couple weeks ago and have already made them 3x. I did not make any modifications and they turn out perfectly! My three-year-old loves hers with peanut butter on top. I love mine with a little bit of butter and drizzle of syrup topped with blueberries and strawberries.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Rachel! Thanks so much for the lovely review!

  26. Stefania Rizzo says

    I love these, once I found this recipe I made them every single day for a week straight. An absolute game changer!!

  27. Noemie says

    Was done by my 12 and 8 y.o..
    We loved it. Very chewy and tasteful. Perfect with nut butter, maple syrup and blueberries ! Will make it again.

  28. Krystal B. says

    Used all these ingredients with my immersion blender today & they came out super good. My only thing is my coconut oil to cook the batter kept on burning my pan & pancakes. Other than that, PB & blueberries on top made them even more YUMMY! THANK YOU!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Krystal! Thanks so much for the lovely review!

  29. rachel says

    Made this with almond flour and I think I should have adjusted the amount bc 4-6 Tbsp and it was still pretty runny batter. So it took a bit longer to firm up and be able to flip even with covering the pan. Next time I will adjust or use coconut flour.

  30. Elynn says

    Really easy to make and delicious! Pancake is fluffy. Highly recommend to put it in the oven before serving.

    • Dale says

      I made them in a pancake maker. They cooked up well and i didnt use any oil. Havent tried to taste them yet. Will ger back when theyre out of the oven and in my tummy. Lol

  31. Kris says

    These were pretty good pancakes. I’ll be honest, I’m not at all a morning person, so breakfast at our house is usually extremely simple (i.e. Cheerios or oatmeal and some kind of fruit), and I only made these because we still had a bunch of super ripe bananas left after making two batches of banana muffins yesterday. I’m also not much of a pancake person, but I did like these better than regular pancakes, and my kids loved them. This recipe was pretty quick and easy to make, and I appreciate that it’s a little healthier than plain pancakes. I could kind of taste a very slight bitterness, so I think next time I’ll use a little less baking powder, since we don’t really care about fluffy pancakes as long as they’re tasty pancakes.

    Oh, and I’ll note that I did make these with all purpose flour since it’s what I had on hand.

  32. Marci says

    I made these and they were scrumptious, not to mention my house smelt amazing. My son enjoyed them too. I had to sub almond flour for the coconut flour and it required more than called for by about 3 tbsp but I’m wondering if because my eggs were big, I have to buy the corn soy free eggs and they seem to be larger in size.
    Is there really any difference in almond flour vs meal or can they be subbed interchangeably ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s great! Thanks for sharing, Marci! Almond flour definitely has a more cake-like flavor and texture and acts lighter in recipes than almond meal. But in a pinch, almond meal should work fine.

    • Dale says

      I personally do not like the texture of these pancakes at all.
      Im going to eat them all because I dont want to waste it. I did the recipe as stated and added cinnamon and nutmeg. I guess its because its grain free it doesnt have that chew to it… its very airy if you like that kind of feeling. Sort of a little like eating grated coconut without the bits. They cooked up nicely on mt pancake maker, browned well and were fluffy. I used agave and butter to top them with anf the flavor was good.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Dale, thanks for sharing your experience! They won’t have quite the same texture of normal pancakes, since as you mentioned, they’re grain-free. But we wonder if a different type of coconut flour would help? It shouldn’t be gritty.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melany, we haven’t tried it that way, but another reader did so with success. Let us know if you try it!

    • Sheigh Ormord says

      I am not GF but was really wanting a great recipe for banana pancakes for my 8 month old. We subbed coconut flour for all purpose flour since we don’t have any coconut or almond flour.
      They still came out great!! I added the vanilla and all put in my own choice of cinnamon. So so so so good. Highly recommend this. We have made these several times !

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Sheigh. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Dahlia says

    I loved this recipe. definitely one of the better banana pancake recipes I’ve tried and super easy.
    It does taker longer than others but it’s well worth it. The pancakes come out fluffy and thick. I did have to raise the heat a bit but other than that it was perfect.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Dahlia! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Beth says

      Great recipe! I was worried at first because it mentioned coconut flour and I only had almond but grateful that sub option was offered. Did take a little longer to cook but keeping them warm in my toaster oven allowed them to be warm when they were done cooking. Will definitely make again.

  34. MJ says

    super yummy! not as fluffy as normal pancakes, but a great substitute for them if you are trying to be healthy. I followed the recipe exactly and they turned out just like the picture. They do take a little bit of time to make so I highly recommend keeping the ones you have already made in a warm oven.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Hannah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Karen says

    I haven’t made thus recipe yet , but would dearly love to. Is thus a recipe where you can you an egg alternative and if so which would you recommend. I have recently been allergy tested and egg are not on my list of foods to avoid.
    Love , love, love this site btw

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shirley, these should be very fluffy- was your baking powder active? Did you make any modifications? Did you use coconut flour or almond flour?

  36. Mandy says

    Thanks, Dana! My kiddos gobbled them up, drizzled with some maple syrup. They have been anti-eggs recently, so I was happy to sneak some in. There was zero eggy taste. We had 4 very over-ripe bananas. Instead of oil, we used butter.

    When we put in a 350° oven, they actually over cooked/blackened a bit after being in there for a while (we were slow in making batches), so I turned the oven down for subsequent batches.
    I found the best stove temp was medium-low. Medium ended up blackening them quickly.

    Many thanks! This was a fun delicious project during another day of mandatory “stay at home” time.

  37. karen says

    My pancakes came out kind of flat, not sure if it matter what brand baking powder i used. Followed everything exactly lemon zest, 2 bananas, coconut flour, coconut oil, 2 eggs, baking powder. Took a while to cook on low, bumped it up to med. low. Its not fluffy at all, and it was more eggy tasting, but my baby ate it and thats all that matters lol. Thanks for the recipe, this one didnt stick to the pan thank god.

    *** 3 stars

  38. Kerri Ann says

    I made these with substituting a Duck egg and Brown Rice flower to fit my husbands diet and they were delicious! It made him feel like he was eating “normal” food again. And my 20mo. old could not get enough. I know to make a double batch for next time! Thank you

  39. Sam says

    I am excited to try this – but I don’t have baking powder or baking soda. I do have the other ingredients listed. You think it will be okay?

  40. Z NYC says

    These are delicious! I used up all of my fresh ripe bananas, and just made them with over-ripe frozen bananas that I thawed overnight. The texture was INCREDIBLE.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think it will mess it up, just use half the amount as it’s more active. Let us know how it goes.

  41. catlady478 says

    I don’t understand how you are able to flip these pancakes over. I followed the directions exactly but used almond flour instead. I covered the lid and let them cook. The pancakes are too mushy and fall apart when trying to flip them over. They do taste amazing though. If anyone can help me I would appreciate it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! These can be a little fragile so we recommend making them smaller in size than your average pancake (~2-3 Tbsp of batter). This will help them flip easier!

  42. Jeremy says

    These pancakes are absolutely spectacular in taste. loved how simple and easy the recipe was. Thanks for sharing!

  43. Samira says

    These are soooo good and anyone trying them wouldn’t even know how healthy they are. I had super super ripe, like all brown and almost liquid on the inside (oops) bananas that I had frozen for banana muffins but ended up using them for this recipe. I was searching for a milk-less recipe since I’m out of my lower calorie almond milk and came across this goodness. The TEXTURE is one of the most important things for pancakes, and these came out just like in the pictures, with that thick fluffiness that everyone likes. Since they are so wholesome, I am only eating 2 and am saving the other 4 in the freezer for a quick breakfast. Has planned on 3 but they look and are very filling! Excited to have my husband try these. With these ingredients, there is no guilt involved, nor uncontrollable urge for seconds, thirds and fourths like I have with standard nutrition-devoid pancakes (equally tasty). Thank you for such a wholesome, filling, tasty recipe.

  44. Chanty says

    Best banana/egg pancakes I’ve made, but you must follow the instructions when it comes to low & slow to achieve the right texture. I also subbed whole grain flour and they turned out great!

  45. Heidi says

    Hi. I don’t want to star these yet because I made a mistake. How important was it to add the baking powder in before the eggs? They did not poof up at all. Is that why? I want to love these, and am willing to try again. Just wanted to know if that was what happened.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We wouldn’t think that would make a difference, but maybe! And you definitely used baking powder, not baking soda? Was it fresh?

      • Heidi says

        Hi. Yes, it was a fresh can. I think I may have figured it out. Almond flour is coarser than coconut flour, and I tried again, but added about 8 TBSP of almond flour. They definitely puffed up after that. I think I will try it with the coconut flour next time, because I didn’t like the coarse texture of the almond flour.
        Thank you for your quick response. I will star it when I try it again.

  46. Veronica says

    I tried this recipe last month and then 3x more ? I didn’t have coconut flour so I used wheat flour. I only make half the recipe because I live alone but I still used 4 tbsps flour so I didn’t have problems with the consistency/not mushy at all and easy to flip. Tastes so good and so easy to make!

    • Natalie says

      Absolutely delicious and a perfect way to use up those ripening bananas! I only needed 4 TBSP of coconut flour btw. Cooked 4mins on each side on really low heat. Didn’t need oven finish either. This ones a keeper!

  47. Jessica says

    Hi I used the ingredients listed but I used a small food processor to blend all together. Then added coconut flour separately. The key for me was cooking them on very low heat which is like on low! Then waiting maybe five minutes or so per side just until cooked through enough that they can be turned over without falling apart-using care of course not to let them. It’s a long wait but worth it in the end. Oh and I did add a stevia packet for extra sweetness! Was very good with low calorie syrup on top.

  48. Crystal says

    Loved this recipe!! Subbed for oatmeal flower (literally just blended some oats), added some Chocolate chips, boom. Best breakfast ever.

  49. Laura Murphy says

    Oh, mine were super mushy and the texture wouldn’t hold, added more eggs hoping the better would bind better but no joy, in summary the batter was all over the place and refused to stick together and cook evenly, reminded me of frying mashed potato actually. But then again i didn’t cover the pan as per instructions so that might have been the key factor for the disaster, I ll definitely need to sum up the courage to try again that s for sure, ppheeww

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, Sorry to hear that was your experience! You definitely need to cover with the lid on these ones.

  50. Eva says

    I was craving for a sweet snack and ended up here. I have no regrets, these pancakes are so good and easy to make ! Thank you for this recipe !

  51. Sharon says

    Wow! So many comments! And so many successes! I can see why the almond flour wouldn’t work, as it is more nutty flower. I made according to the recipe, and enjoyed the treat as I have not had pancakes in quite some time. I was wondering if anyone tried putting these in the oven as a muffin? I also think they would be wonderful with nuts added to the batter, and perhaps cinnamon and fresh nutmeg. Or sprinkled on after the pancakes are finished. Is there anything that could be used instead of the baking powder to avoid corn? Thank you for sharing your recipes!

  52. Jamie says

    My 12 month old son and I love these pancakes!! So much fluffier and better tasting than all the other banana pancake recipes out there. SO good and easy!

  53. Perrin says

    These are good and worth it if you’re cooking for maybe 2 people max. I have a family of 5 and I have been in my kitchen for 2 hours cooking these. You have to make them little and having a thin metal spatula is easiest to flip them (I went with the smaller recommendation for amount of flour, so they we a little thinner) but the slower cook time on these vs. regular pancakes and having to make a ton is almost torture. Haha. But everything Dana publishes is pretty excellent so if you want to try it go for it!

    • Ashley says

      I made these a few times now and agree with them being time consuming. I tried them this morning in the oven, worked like a charm. Parchment paper, 350F for around 18 minutes depending on size, flip them and bake for an additional 8-10.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa, we haven’t tried it, but other readers have mentioned using them with success. Let us know if you give it a try!

  54. Kimberly Mollica says

    The flour (I used whole wheat) & baking powder perfect this recipe. I use to make without & they were not nearly as good. The key is cooking covered for 3 minutes on low. Delicious topped with a lil almond butter, too sweet for maple syrup. Love this recipe!

  55. Jenna says

    Made these pancakes this morning and they were so good. I halved the recipe since I only had one banana to use up and the pancakes were delicious and super moist! Much fluffier than I expected. Will definitely be making them again in a larger batch and maybe adding cinnamon like other reviews suggested.

  56. Eileen says

    Hi. My husband is type 2 diabetic and I often looking for healthier recipes. And I found yours. I didn’t use any syrup but had it with berries. It was good. And definitely in my ‘to keep’ recipes.
    By the way, I made a slight boo-boo. Instead of vanilla, I poured in lemon extract. Since I don’t have any extra banana, I went through with it. My husband didn’t find anything wrong with it haha. Next time, I’m gonna make sure it’s vanilla ;)
    Thank you for the nice recipe. I’m going to try your other recipes as well :)
    Happy new year!

  57. Oscar Loera says

    I’ve made these the regular way and they came out great! Just wondering if anyone has tried to make these in a waffle maker?

  58. Susan says

    Hi, my elderly mom was just diagnosed with heart failure and needs low sodium foods. I’m new to your site. Do you have any nutritional information? I need to be careful about how much sodium goes into her foods. Thank you in advance. Susan

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, you can find the nutritional info at the bottom of the recipes. But please note that it nutrition info is a rough estimate and may vary based on ingredients used. Hope that helps!

  59. Mara says

    I followed these directions to a T (including the oven part), and also used Sahar’s suggestions of cinnamon, salt, and a little ACV. Worked perfectly, think I used ~3.5 tbsp of flour in the mix. I cooked for 3 minutes with the lid, 3 without.

  60. Catriona MacAuslan says

    Took a few attempts but now a favourite breakfast treat. Have learned to add flour cautiously. Seems to go from nice consistency to yuck very easily.

  61. Cat says

    My toddler LOVES these. And that’s saying a lot as she’s in that picky phase. She devoured 4 at breakfast this morning.

    Wondering if they can be made with applesauce or would that be too runny? We have tons of it in the pantry from when the apple trees exploded with fruit and we can’t eat it fast enough!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but have a feeling the texture wouldn’t hold up. But let us know if you give it a try! If not in the pancakes, we bet it would be delicious on top =)

  62. Sahar says

    I made these pancakes and followed the recipe and instructions exactly and they turned out so well. Even my hubby
    loved them. I added a splash of apple cider vinegar and some cinnamon and salt to my mix. Tips for people that want to make it just have to be patient and have faith and cover them and cook them on a really low heat. Thanks for this fluffy pancake recipe, so glad I tried it out. We ate ours with a little dab of butter.

  63. Sarah says

    These held together perfectly for me— I think the people commenting that they were mushy or wouldn’t flip probably didn’t cover the pan. I made the pancakes small and covered for 4 minutes and they flipped very easily afterwards. Texture was not mushy. I also used regular flour as I didn’t have coconut. So delicious and would definitely make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Sarah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  64. Blanche says

    Nope, just nope… they didn’t hold whatsoever. They just became banana mush. It tastes good, but honestly if you want pancakes go somewhere else. Sorry :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Blanche, these are definitely a more tender pancake as they’re completely grain-free. My suggestion is to be sure to cover the pan so they steam / cook faster, and to add smaller sized portions of batter in the pan (like 2-3 Tbsp).

  65. Sharon says

    Absolutely delicious!!!! Used oat flour instead and worked perfectly. Let them rest for at least 15mins before cooking. Added cinnamon and ate with Nutella.

    Make small flapjacks and they turn over perfectly.
    Definitely a go to breakfast for me.

  66. Xenia M. says

    Loved this recipe! For extra-flufiness, I beat the egg yolk and egg whites separately and boy, were these fluffy! Yet, very satiating. Served them with honey and walnuts. I sense this may become my go-to breakfast recipe. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Xenia. We are so glad you enjoy these and we love your idea for extra fluffiness! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  67. emily says

    i was a little unsure about how this would turn out at first since i’m not used to working with pancake batter of this texture but these turned out amazing! i used the larger amount of coconut flour and added in some mini chocolate chips and wow, they are so just so fluffy and delicious! they are a little difficult to flip but i still love these pancakes. this is definitely my go-to healthy pancake recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Emily! That mini chocolate chip addition sounds amazing =)

  68. Ansley says

    I used almond flour instead of coconut flour, and didn’t start using a lid for the pancakes until I messed up the first one. The lid did not improve my results much more. All of these were super hard to flip because of the fluffiness. The edges were always super soft. It was so soft in general that it’d squish and not be an actually firm pancake. I apologize for my less than stellar review, but I want others to know how difficult this recipe was for me.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ansley. Sorry you had trouble here. These are definitely a little more fussy than your average pancake, but we love the simplicity of ingredients. We haven’t tested this recipe with almond flour so that may have been the issue. And we would recommend making the pancakes smaller than normal so they’re easier to handle!

  69. Esra says

    This is so good have been making them for sometime now they are so soft and fluffy and easy. Thank you for this amazing recipe.
    Will definitely continue making them.

  70. Brit says

    I think 2 tsp of baking soda is ALOT. It’s all I can taste in the pancakes. Makes for a very gritty pancake. I also don’t think I should have used 6 tablespoons of coconut flour. But that’s just me
    Thankyou for the recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brit, this recipe uses baking powder, not baking soda! Using baking soda will definitely give it a funky taste. But baking powder shouldn’t be noticeable, yet give it a nice rise. Let us know if you give it another try!

  71. Katte says

    I used regular flour and it worked great too!
    Really enjoyed it! So simple!

    I was able to make 2 big pancakes and one small one.

  72. Jennifer Baker says

    I made 4 ingredient pancakes, cuz, lets be honest, idk how old myvamilla is, expired, most likely. I used one egg and two apple bananas, some baking powder, and a small amount of regular old flour, cuz its in the pantry.
    Followed your directions, medium heat, covered, then turned down the heat to finish cooking.
    Yummy in my tummy! Easy peasy

  73. Cat says

    I really enjoyed making this recipe and it tastes amazing! It was simple to make. The only change that I made to the recipe was that I use regular all purpose flour because I did not have coconut flour. I added walnuts as well.

    I also used one egg and one banana because I was only making enough for one person.

  74. Hannah says

    These are not my favorite because I prefer a traditional pancake texture (obtained with GF flour or AP flour). That said, I much rather your 1-Bowl vegan banana pancakes!!!
    For me, the texture of the 5-ingredient banana pancakes was more fibrous (it’s coconut flour so no surprise there) and not extremely flavorful.
    I am a BIG fan of most of your recipes, so I will just not make this particular one again.
    Thanks for all you do.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah, thanks for your kind words! Sorry to hear this one wasn’t for you, but we’re glad you enjoy the more traditional pancakes!

  75. Anita L Burkam says

    I made the recipe exactly as written, using the almond flour substitution suggested and blending all the ingredients in the blender. I used 5T almond flour and the batter was very pourable, not scoopable, but I cooked it on the skillet at a low temperature for a long time and it worked beautifully and was delicious. I had no problem flipping the pancakes, and I even made them pretty large (one small trial pancake and four largeish ones). One suggestion–add a bit of salt and it goes from good to amazing!

  76. Sonal says

    Wow these are amazing! I did almond flour and AP flour to prevent them from being too dense. As with all pancake batters, I let mine rest for as long as I can before cooking which makes for a super fluffy and light pancake!
    I also added my homemade chai masala spice mixture and wow what a perfect pancake with all those warming spices!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Sonal! I also love letting it rest – just makes better pancakes. Also, next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  77. Edith Diaz says

    I made these pancakes, I put the bananas in a food processor, and then followed the rest of the recipe and they were so good! My boys ( 2 and 3 yrs old) loved them.

    Because they do take a while to make… next time I will make them the night before and reheat in the morning.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing! So glad you enjoyed it. We love prepping these on the weekend and microwaving / heating in the oven the day of!

  78. Michelle says

    I found these difficult to make & followed the recipe. I used low heat but they ended up black on the bottom every time. They taste good but we’re a challenge to make.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Michelle. I’d say once your skillet is hot, lower the heat to low so it’s a consistently low heat. And use the cover to help them cook faster!

  79. Lori says

    These were SO EASY and SO TASTY! I made a few pancakes with the minimum suggested amount of coconut flour and a few with the maximum suggested amount, and I personally preferred the texture and taste of the pancakes with less coconut flour. I enjoyed them with a little bit of maple syrup and they were *chef’s kiss* .

    I’ll definitely make these again!

  80. Leah says

    Very good and easy!
    I used all- purpose gluten free flour by Bob’s Red Mill, though.
    I was afraid you’d be able to taste the baking powder but nop! So Delish.
    For two people we each got 3 small/ medium sized pancakes.
    Will definitely share and save this recipe.
    I liked them better than regular pancakes!

  81. Michaela says

    I used normal flour (4 Tbs) and eggs and didn’t measure the vanilla. I also added a bit of cinnamon to the batter. These pancakes are soooo fluffy and delicious! These will definitely be a staple for me from now on!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Sez! Next time would you mind adding a rating to your review? It’s super helpful for us and others readers. xo!

  82. Diana Demco says

    Made these and was quite disappointed. I guess it’s because I’m looking for certain things in a pancake and these didn’t fit the bill. A bit too sweet and cake-y for me . I did not make any changes to the recipe.

  83. Sarah Bissell says

    Liked it better cooked on 3. Cause it cooked alittle faster. Added chocolate chips once on pan used a little extra batter to cover chips and yummy. Used strawberry syrup.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications! We are glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  84. Alanna says

    Don’t know what went wrong but this is by far the worst pancake receipt I’ve ever made. I followed the recipe to a T and used almond flour. The batter completely stuck to the pan, despite using a lot of coconut oil. Threw the whole thing away.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Alanna, what type of pan did you use? We find stainless steel to be particularly difficult for cooking pancakes on. Cast iron or non-stick are our favorites…sorry for the frustration! I also think coconut flour does work best here for texture / binding…

  85. Sheila says

    These are great! True story: my friend was staying with me and bought a bunch of coconut flour that now I’m trying to use up so these fit the bill :)

  86. Rebecca says

    Made as written, with 4Tbls of coconut flour. They took a lot longer to brown on each side than I expected. And I needed to make an extra batch because my kids inhaled them. Had to cut my 6yo son off after his 4ths…LOL
    I liked them well enough, a bit too thick textured for me to eat many though. Will definitely be made again over here. Thanks for the banana-egg spinoff!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh really!? I find they brown quite quickly. Glad you were able to adjust! And happy your kids enjoyed them!

  87. Mikaela says

    Hi! I’m not someone on a strict diet but I saw this recipe and was interested. Is it possible to add regular flour instead of coconut?

  88. Kanika Saini says

    I made these today and used bobs 1-1 baking gluten free flour as I didn’t have coconut flour and they turned out amazing! Love the simplicity of the recipe :)

  89. Taylor says

    Perfect start to my morning – felt like such a treat, but not heavy at all! Made just for me, so I used one egg and one banana with 3.5 tbsp of coconut flour. I added lemon zest and blueberries to my batter, and topped everything off with strawberries and a littleee maple syrup (because Canada)! Loved this recipe.

  90. Grace says

    So so delicious! No syrup or honey needed. Kept the recipe as is (used 4 tbsp coconut flour) and turned out perfect. I used a cast iron with avocado oil to cook it and forgot to turn down the heat and put the lid on right away so they cooked fast! But once I adjust and used a lid (as Dana recommended ) everything colored beautifully.

    Simple and delicious! Will definitely be my go to!

    • Louise says

      I made these pancakes looking for something to use up some leftover bananas. My 4 year old daughter loved them and asked for more to take to kindy! She rates them 4 stars. No changes to the recipe and I used 4 tblsp coconut flour. She ate the pancakes with blueberries and strawberries on the side.

  91. Natalia S. says

    I’ve made this recipe three times now and it’s flawless. Fluffy, delightfully sweet without any sugar!, satisfying.. yum yum yum.

    Need some help though: what is your favorite eggless, dairy-free, gluten-free pancake recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed these, Natalia! Thanks for the lovely review! Our favorite egg-free, dairy-free, gluten-free pancake recipe is this one. Enjoy!

  92. Sydnie says

    These are delicious! I had 4 this morning with strawberries on top and wowie… these will be a recurring recipe in our house!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sydnie. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  93. Sharon says

    I make these all the time, but with buckwheat flour and minus vanilla (not necessary) and baking powder (I notice no difference if I include it). Highly recommend.

  94. Olivia says

    These are so easy to make for one person! Which I love. All the ingredientes are my pantry staples. Also, they are so fluffy! Keeping the pancakes in the oven are such a great idea! I topped mine with almond butter and berries. Thank you for a delicious breakfast this morning!

  95. Sara says

    These were fantastic! My boyfriend doesn’t like any of the other egg banana pancakes I’ve made – claiming it didn’t taste at all like a pancake. But these he loved. We ate them all in a matter of minutes. I followed the recipe exactly and even put the finished ones in the oven to warm. Those pancakes were even a little better than the last batch that didn’t make it to the oven.

  96. Sarah says

    These are delicious! Light and fluffy and have great flavor. I tweaked a bit by adding vegan protein powder and decreasing the coconut flour so that I could get a lower carb, higher protein breakfast. Also added some cinnamon for a little oomph! SO good!

  97. Allison says

    I made these twice, including a birthday breakfast for my daughter! They are super duper YUM and easy to whip up iwth ingredients I typically have on hand! I definitely like them with less coconut flour rather than more, i.e. the 4 tbls vs 6. I am mostly paleo (grain, dairy and legume free due to IBS) and my daughter is a dairy-free pescatarian. We find lots of great overlap with your recipes! Thanks for being a model for helping peole eat the way that feels best for their body.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you and your daughter can both enjoy these! Thanks for the lovely review! xo

  98. Kristin says

    First off I just want to say how sorry I am that you received so many negative comments. This world has just gotten so intolerant and it is so sad to see. People hide behind a screen and think it gives them the right to spew venomous words at anyone who has offended their obvious delicate psyche.
    Secondly I’d like to tell you that your recipes have saved me from eating a completely bland and comfort food free diet! I was diagnosed with RA back in 2013. I gave up gluten first and it helped, but dairy was the real culprit. I have come to your site countless times for many different types of recipes I’ve never had a fail on anything you’ve made I appreciate your hard work so much! To know that I don’t have to go through the trial and error when my daughter (who is extremely lactose intolerant) asks for a cheesecake for her birthday……..I just can’t thank you enough!
    Lasty, don’t listen to the haters. Haters gonna hate no matter what you do. There’s something more intrinsically wrong there. You have to do what’s right for you. I totally get it. Health concerns are scary!
    Take care!
    Be kind to each other people. It’s a scary world out there!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thank you so much for the kind words and encouragement, Kristin! I’m so glad you’re on the mend and our recipes have helped in some small way. xo!!

  99. Isabel says

    Fantastic and so easy! I added some salt and cinnamon to add even more flavor (and because I love cinnamon!) and just used regular whole wheat flour because I didn’t have coconut or almond flour but they were still super delicious :)

  100. Annaliese M. Eberle says

    These look great! I was happy to see you using eggs again, Dana. It is a MUST to do what is right for you. I wish you the best, and will continue to support and recommend your work.

  101. Cassie Autumn Tran says

    Growing up, I made coconut flour pancakes with egg whites all the time while trying to lose weight. Wish I used banana in them because they probably would have been way fluffier! I am vegan now and totally respect your decision to integrate animal products back into your diet, but what could possibly be used as a replacement for eggs in this recipe? Thanks so much in advance!

  102. Veronica says

    Love this recipe!!
    We were vegan for almost a year in a true search for health isssues healing but have now been more GF/Paleo focused for the past 2 years. Through it all, I have regularly checked you’re site because you’re recipes are great regardless what diet you follow. Greatful for your hard work and prayers for your health.
    #teamMB

  103. Joanna says

    People! Please be logical. Being vegan, of itself, is not ‘better’. Dana put the vegan options in the tips section. If you want to compare I dare say that Dana and I and all of you guys are doing better by animals and the environment than those eating pancakes out at a restaurant. Comparison, labels and extremism have always been dangerous. Suffice to say that we don’t need a minority of people doing things like ‘veganism’ or ‘low waste’ perfectly, we need the majority doing them imperfectly. We should all just work toward sustainable living with low waste and animal welfare at the forefronts of our minds. Ask yourself questions like “Is it better if I buy plant based protein in a plastic container from the internet (which has to arrive in some sort of vehicle) or to have hens pecking around in my back yard? These are the relevant questions.

    Ok now that I’ve got that off my chest – Dana, I made these pancakes this morning. The poor things didn’t have much integrity; they fell apart in the pan. They still tasted yummy, and I would like to give them another try. What would you suggest? More egg? More coconut flour? I didn’t use baking powder, perhaps that adversely affected the result.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Joanna, thanks for sharing your experience. These pancakes are a little on the tender side, but I’m wondering if a) you covered them to cook more thoroughly once added to the pan. And b) if you just needed to add a little more coconut flour to the batter so they would thicken up. Baking powder definitely helps them puff up, so try adding that next time!

      • Joanna says

        Done :) Covering the pan and adding more coconut flour did the trick. I also tried adding chocolate chips, raisins and oats. Mmm. Yum. Nothing is as good as Mum’s home made pancakes (with butter and maple syrup of course), but these came close.

    • Jennifer J says

      First time…
      Did 1 banana, 1 egg, 3 flour. DELICIOUS
      I required more patience. Should’ve added more flour. And had smaller pancakes. And let the second side cook longer…
      Very delicious! Just fell apart and wasn’t so pretty.
      Next try going to use 1,1,4 ratio.

  104. Jenna says

    So light and sweet! Didn’t have vanilla on hand, used a few drops of almond extract. Tasted like soft, fluffy biscottis. Mixed some PB2/cocoa powder/maple syrup for topping along with fresh strawberries. Perfecto.

  105. Ashley says

    Great flavor with the bananas, just enough sweetness!! I didn’t need to dump on the syrup because the pancakes had lovely taste on their own. Thanks for the recipe!

  106. kate says

    I love this recipe… used the batter in my waffle make and came out perfect.
    I was vegan for many years and found myself struggling with some health issues, despite all of trips to the naturopath, nutritionist and doctor, I wanted to remain vegan. I found out that I was allergic to many pulse varietals and soy. At the end of the day, my health came first and so I decided to incorporate eggs and some fish/seafood back into my diet. I only use happy hen eggs and carefully source my seafood. I make sure to always be thankful and mindful of the energy taken form these organisms. I feel 100 times better overall and do not regret my decision.
    A vegan diet isn’t for everyone, we all have different bodies and our needs are complicated. Many people do very well on a strict vegan diet and others do not/can not sustain good health longterm. I hope you trust and know how much your site and recipes are cherished. Over time, the naysayers and negative readers will fade into the background and those that are all-inclusive and non judgemental will continue to celebrate all that you do!

    thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great to know they work as waffles! Thanks for the encouragement and the kind words, Kate.

    • Jennifer J says

      Hey. I have a soy allergy as well. Be aware that many veggies are related, like fennel, and can cause reactions. As well… The wax they spray on veggies is soy. Can’t eat farmed fish, pork or chicken because they are fed such a high soy diet. I’m still finding surprise sources of soy. Like the wax liner in paper coffee cups… Good luck!

  107. Erica says

    First, I’d like to say I continue to enjoy your plant-based recipes and share the food I make with my friends. You played a pivotal role in my transition to a plant-based diet, teaching me how to cook beautiful and delicious meals without the use of animal products. For that, I’m very grateful. Regretfully, I no longer feel comfortable recommending your site like I used to—as my goal is to share the beauty of a plant-based diet.

    I don’t judge anyone for eating animal products as long as they keep an open mind. If you feel you must eat eggs and meat for your health, I respect that and appreciate your transparency into your personal life. But why did you—as a business, brand, and influencer—decide to begin promoting animal products to your audience of over 1 million people? Animal welfare aside, research shows that animal farming is one of the leading contributors to climate change—including deforestation for farming land, water pollution from animal waste, ocean plastic pollution due to commercial fishing, and greenhouse gas emissions.

    I guess my question is this: If you have the influence to promote ethical and sustainable practices beyond yourself, why wouldn’t you? I know it’s only one egg here, but the issue is bigger than that.

    I wish you the best of health and hope everyone will continue to consume consciously for a better future.

  108. Rachel says

    I respect your decision to eat animal products, and I’m sorry for the harsh and judgmental comments you’ve gotten. No blog reader can know what is best for your health; a plant-based diet is not nutritionally complete without supplements, and it’s not for everyone. But you obviously have a huge vegan following–me included!–and I hope you’ll reconsider adding non-vegan recipes back to the blog. I know some of the older recipes are non-vegan, but you have become a wonderful resource for plant-based recipes. This is the only food blog I check every day! While I understand that your diet has changed, I’m putting in a plea for as much vegan content as possible.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for both your feedback and for your understanding! We appreciate the support.

    • Agnieszka says

      You mean B12 supplement. Just one. Your comment sounds like unnecessary fear mongering about “deficient” vegan diets. I am not claiming plant-based living is for everyone, because of variety of factors, including a personal choice. I will personally stop following this blog, because I tend to follow vegans and not plant-based authors and there is plenty of great vegan food blogs out there. I wish Minimalist Baker all the best though, I just personally can’t stomach pictures of meat/eggs presented as food in my free time.

      • Rachel says

        Vegans must take B12 to have a nutritionally complete diet, but most would benefit from taking an omega-3 supplement and calcium and/or D3 for calcium absorption. It is very hard to get enough omega 3s from plant sources alone, and calcium can be an issue, especially if you’re avoiding consuming a lot of tofu and processed non-dairy milk. That’s not fear-mongering, it’s good information for vegans to have. I’m vegan myself. The more we know how to stay healthy without animal products, the more sustainable it is to stay vegan.

    • Klarissa says

      Totally concur! I eat meat and I love coming to your website for a healthy alternatives to meat dishes. I enjoy your creativity with all vegan and non vegan meals alike. Please continue to do recipes for both! Still a follower and will continue to have minimalistbaker.com as my go to!

  109. G says

    Hi!

    Just wanted to chime and say THANK YOU for your transparency and frankly, balance! My husband and I try to eat primarily gluten-free and plant-based but also supplement with small amounts of egg and fish with a focus on greens and eating clean. Too often there can be a militant quality to vegan philosophy and things can go too far- I’m sorry for the backlash I’ve been reading here- I just wanted to chime in to say I appreciate your honesty and your recipes (your black bean brownie recipe just came out of my oven).

    Also, I’m no pancake pro, but this was quite tasty and I love your new inclusion of 4 and 5 ingredient recipes. As a very busy professional, I REALLY appreciate short ingredient lists!

    Back to the pancakes- they did brown a bit quickly on the bottom (but now that I know I can hopefully remedy next time). Do you think you can have a pancake making workshop somewhere in PDX?! We live in the burbs and my pancake love is strong, but the hubs will tell you my game can use some help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks for sharing! I so appreciate the support. And so glad you enjoyed these! To help these brown a little slower on the bottom, reduce oven heat slightly to medium-medium/low. No workshops are in the works for now, but it’s good to know that’s something you’re interested in! Thanks for the request!

  110. Laurie says

    Yum! I just made these for dinner (because breakfast for dinner = fast and easy). These did not disappoint. I made 6 pancakes, better when cooked at a slow temp (as you suggest) and when the first side is firm before flipping.

    Thanks for your (continued) excellent recipes, instructions and photo’s. Yours is a favorite site for me. I appreciate your gracious response to some (snarky) comments. Classy.

  111. Kelly says

    I’m vegan, and while I’m bummed that there will now be less vegan recipes featured on the site as you incorporate omni recipes, I appreciate that you’re saying you still plan to supply vegan recipes. I also appreciate the option you’ve provided for our e-newsletters to omit non-vegan recipes.

    I’m not as flabbergasted as others as I saw you used to post non-vegan recipes quite a long time ago. Although I’ll admit that it seemed you’d leaned vegan for a while which made me happy on a totally selfish note.

    I’m sad others are saying they’re going to stop supporting you based on this. If anything if they continued supporting your vegan recipes then we’d still be getting amazing cruelty-free meals to wow our omni friends with and perhaps convince them that vegan ≠ bland (and could perhaps create a few converts.) I wish people would realize the more we support something we agree with and the less we fight the things we don’t that the natural course of action is for suppliers to wish to give us more and more of what we support. Supply and demand and all that. That said, it’s not like you’re a carnist web site bashing vegans.

    I hope your health improves and that at some point you feel you can reconsider a vegan diet again.

  112. Bernadette says

    I’ve been following your blog for years and I remember you specifically stating you weren’t vegan but followed a plant based diet …. I never felt duped nor do I now feel let down. Anyhow, I wish you achieve the healing you need!

  113. Kim says

    This is disappointing. I completely understand that it is your personal decision to put whatever you want into your body, but this goes beyond that, because you are an influencer. You have built your platform, for the most part with a plant-based focus. You showed people how a plant based lifestyle could be easy, and beautiful. You’ve even earned an income from that. So now you’ve changed that (even though you like to point out that you were never solely a vegan site…) for ‘health reasons’. This seems to be a trend these days. It sends the message to your many followers that if they have (enter symptom here), maybe they should start to eat eggs or meat and then, poof, they’ll feel better. And yes, you are not responsible for other peoples actions, but YOU have built this following of people that you influence – I believe that does make you somewhat responsible for the content you put out.

    I hope your health improves.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kim, thanks for taking the time to share your thoughts. While I agree we have built a site that has influence, we ultimately are not responsible for other peoples’ health – only our own. And with much deliberation and careful thought, we decided this was the best path forward in order to be transparent with our audience.

      To clarify, just because we will be sharing some recipes that include egg and meat it does not mean animal products solve all your problems. But we do recognize that a 100% vegan diet does not work for everyone. And in sharing non-vegan recipes we are simply aiming to provide options for a variety of eaters, and will trust readers will make the best and most informed decision about their diet for themselves.

      It’s also worth mentioning we will continue sharing plant-based recipes as well. And you can always access the hundreds of plant-based recipes already a part of our library here (simply select “vegan” under special diet in the filter tab).

  114. Samantha says

    Hi Dana,

    I cannot say I wasn’t disappointed to see eggs highlighted in this post. I started off on a plant based diet for my health but have since taken on many of the values of an ethical vegan. Your recipes have been so helpful in helping me enjoy plants and improve my health. While I am not sure I believe eggs and meat are necessary to restore health, I know I am not a doctor or a nutritionist (something I likely have in common with other commentators). I hope you are able to resolve whatever issues you and/or your family have been experiencing. While I know from your FAQ that you were never exclusively vegan or plant based, I just became accustomed to this being a “safe” place. After going vegan, it became so obvious how bombarded we are with recipes, advertisements, and products that come at the expense of animals. I do look forward to more plant based options and I plan to use the vegan link to filter out anything I do not want to see, but it is just a little bit of a bummer.

    Thank you for being honest and I wish you and your family the best.

    Samantha

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Samantha, thanks for sharing and being understanding. I ultimately had to make the decision to be honest and transparent in shifting the direction of our content to reflect where I’m at with my diet and health. We will continue sharing plant-based recipes, and offer plant-based alternatives whenever possible.

      I hope you’re still able to use our content (through managing your email subscription to receive vegan-only emails), and using our new search function to search vegan-only recipes.

  115. caitlin says

    I am sorry to be a bummer, but I am also super disappointed that you will be developing recipes with animal products. Your blog has been a great resource for individuals interested in animal welfare.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I totally understand, Caitlin. Thanks for your feedback. Again, we are just doing the best we can moving forward to be transparent and honor where I’m at with my diet and health. I thank you for your support up to this point and sincerely hope you find what you’re looking for in another community that more closely aligns with your needs.

  116. nicole earl says

    Dana
    I’m so sorry to read all of the negative comments. I wish you good health on your journey and happiness for you and your loved ones. I love your blog and it will continue to be my favourite go to for delicious inovative recipes. Bless you and your loved ones.

  117. Robyn Field says

    Made them for breakfast this morning. Delicious, light, sweet and satisfying to the pancake lovers in our home. I love that they are grain free and protein filled. Love the egg protein in them, we raise our own hens and home grown eggs add a lot more fluff to the recipe. Thanks so much for another great recipe. I really appreciate that you are following your heart in regards to your body needs and wish you all the best in health and in forging new pathways. Brava!

    • Megan says

      I can’t wait to make this! It sounds great. I’ve made a few things from your website and I’ve continually been impressed. Wishing you vibrant health and continued success!

  118. Jamie says

    I am super excited to see eggs in your recipe. I love your recipes and your beautiful website and I will be making these pancakes this week.

  119. Phoebe says

    Hi Dana! I’ve been following your blog since I started eating plant based 5 years ago. I made the plant based choice because the animal factory farming industry is so bad for the environment. But every now and then when I get my hands on some sustainable, local eggs I love to indulge! Can’t wait to try this! Thank you!

  120. Lisa says

    So bummed to see eggs and meat reincorporated. Can’t imagine how meat could improve your health …? Thanks for all the great recipes – sad to have to move on.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lisa, as with anyone’s personal health journey, it’s personal, unique, and more complicated than I care to get into. But thanks for your support thus far, and I totally understand if the recipes we’re creating no longer fit your needs.

      • Lisa says

        Hi Dana,
        I apologize for sounding judgey. I was taken aback a little but it it definitely NOT my place to say what is best for someone else. I have LOVED your site and will absolutely continue to support your plant-based options. Thank you for pouring yourself into your work and helping those of us who have needed it. Again – sorry for the harsh response. I think my coffee had worn off ;) All the best to you.

  121. Diane says

    Dana, I have loved and followed your recipes for years and will continue to do so along with my vegan daughter. It is truly disappointing to me the cruel comments you have received. Please know that these few voices do not represent the majority of vegan people. They are thoughtless comments and if you need to change your diet for your health it perplexes me why others feel they have the right to judge you. I can only hope that one day they will have more compassion and understanding towards others who need to make changes in their lives. I look forward to your recipes and appreciate any adjustments you include for different dietary options. I am so GRATEFUL to you and the
    time and passion you put into the food you share each week with us. Thank you?

  122. Lilo says

    Super disappointing recipe. After seeing eggs coming back and the meat movement happening, I don’t think I want to follow this blog anymore.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lilo, thanks for the feedback. We totally understand if Minimalist Baker is no longer a good resource for you and your needs. Thanks for your support thus far.

  123. Glamorless Vegan says

    I am a bit disappointed that you are now including animal products. Obviously your blog and your choice, but I’m sad to see that it seems you were just in on the fad, as I was a big fan of your work.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there, thanks for the feedback and for your support up to this point. We are doing our best to be transparent with our audience as we move forward and share recipes that more closely reflect my diet. I totally understand if Minimalist Baker is no longer a good fit for you and your needs.

  124. Jillyan says

    These were delicious Dana! Just perfectly sweet and didn’t need any syrup. I, too, recently incorporated eggs back into my diet after eating strictly plant-based. I’m sorry for the criticism you’ve received. It’s really about finding what works for you and making sure to source ethically. We get our eggs locally and have met the chickens! Anyways, my 17-month-old devoured these. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Jillyan! And I appreciate the support. So glad you and your fam enjoyed these!

  125. Aleksandra says

    Damn, people are so mean. Just wanted to say, your site has been and is great. I was a vegan for a while, then some health issues, mainly protein deficiency, and lack of vegan options when traveling (I do travel a lot and always felt restricted/picky) brought me back to eggs and cheese, and I’m glad they did. It was hard to live without things I always loved. I’ve been vegetarian for years and will always be. People don’t read. You still give vegan options under recipes and this should be appreciated. Continue doing what you’re doing because MB is great!

  126. Barbara Voos says

    A bunch of very ripe bananas + visiting 30-something fireman son = perfect scenario to try a healthy pancake recipe for breakfast! These pancakes are wonderful! So easy to make, delicious, and very filling. I made them according to the recipe using almond flour (plus a couple of tablespoons more to thicken the batter), and we enjoyed them with a simple topping of fresh cut up strawberries.

    I used a large electric griddle with a ceramic cooking surface, and spread a little bit of coconut oil to be sure they didn’t stick. The griddle was hotter than I realized so the first side of the pancakes cooked quickly and were a little dark, but the second side was perfectly golden brown. I managed to get nine pancakes out of the two-banana recipe, and used two large lids to cover them while they cooked. When the second side was done, I put all of the pancakes in a pre-heated toaster oven where they continued to cook, per the suggestion in the recipe, for about 10 more minutes while the rest of breakfast was being prepared. The pancakes were perfect, and I now have a new favorite breakfast meal! My only disappointment is that there weren’t any left over. I think they’d make a great mid-day snack popped in the toaster for a minute or two.

    A suggestion for flipping them cleanly: make sure the side that’s cooking is “crispy” before trying to flip the pancake. The first two I tried to flip were still on the raw side, but once they were set, I didn’t have any trouble.

    Thank you, Dana, for such excellent recipes! Everything I’ve made has been great . . and I’ve made many!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Barbara! So glad you enjoyed them. These are some of my favorite pancakes of late. xo!

  127. Daff says

    Just wondering, without getting too personal I hope. Was your decision to reintroduce dairy/eggs and meat into your diet to do with B12 and or iron deficiency?
    If so, I can understand the eggs and perhaps dairy as B12 supplements or just supplements in general can get tricky if you want to keep to Heath based on good food alone and egg substitutes are not hard for your followers to do instead.
    However there is little if nothing that meat can provide that plant food can’t provide instead … without the cons ( cholesterol, increased risk of cancer, etc). I understand that in some cases this may be the only food available but I believe that’s not usually a 1st world problem.

    I hope your new food choices are the best you can make for yourselves.

    Appreciate your honesty and wanting to remain transparent.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the question. I have chosen not to go in-depth in regards to my health concerns because it’s very personal. But I can assure you it’s far more complicated than a B12 deficiency. I am not blaming my health problems on a vegan diet, but I can say that a solely plant-based diet is not supporting my body’s healing at this time.

      We do still intend to share plant-based recipes in addition to some non-vegan dishes. If you’d like to search vegan-only recipes, you can now do so easily with our recipe filter function on the recipe page.

    • Pat says

      Not intending to be “mean” here and I realize I can chose whether to read the blog but I’m disappointed also. This was my go to blog for baking (purchased your book also). I thought I was reading the blog title wrong until I saw the photo of the eggs.

  128. Rachel says

    Well that’s bummer! I honestly can’t think of a single thing about eggs that would be good for anyone’s health, especially if you are a male chicken! I have to say I’m not interested in continuing on subscribing or in purchasing your cookbook now. While I’m only one person and won’t likely make a difference, that’s what people like to say about veganism. Hope that your health improves and hope that you can return (start?) a cruelty free life.

  129. Rob says

    These look amazing. Is that almond butter that you poured over the top?! If so, did you add a little water to get that consistency?

  130. Cicely says

    I’m was so excited for this recipe! So easy, quick and delicious. I will definitely be making this again. Thank you for doing a paleo friendly recipe. I definitely recommend it!

  131. Emily says

    Sadly, these were not a huge hit. They fell apart in the pan and were difficult to flip because of it. I used coconut flour but will maybe try almond flour next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Emily, the nature of these being so banana heavy can make them a bit fragile (they aren’t as sturdy as a typical gluten pancake). But it sounds to me like the batter wasn’t made thick enough, so perhaps try adding more coconut flour next time. Also, did you cover with a lid to help them cook better? I think that would also help. Thanks for sharing your experience! It’s super helpful.

  132. Jennifer says

    This was simple to make, but lacked enjoyable flavor and texture. I was able to eat it (with some good syrup), but it seems like something only those with restricted diets would ever choose to eat.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, thanks for the feedback Jennifer. They basically taste like banana bread with a cakey twist to me. Were your bananas nice and ripe and sweet? And did you include vanilla? The batter can also be sweetened with a bit of maple syrup as needed, but we didn’t find it necessary.

      • Jennifer Koehler says

        Mine were ripe with brown spots and I used the full tsp. of pure vanilla (from Costco). I realized that a bit of sweetener would have been nice. However, my boys both liked them just as they were. Thanks for the simple recipe. I may try it again with a touch of honey and fresh ground whole wheat flour…

    • Brittany says

      So am I. This is my first time visiting this website since she left veganism… I really hope she comes back to the best way of eating for your body and the planet.

      • Catherine says

        Agree. Very disappointing. Have recommended many to her site but will no longer do so going forward.

  133. Brooke says

    So delicious! I used almond flour and ended up using about a half cup, they taste like fried bananas, maple syrup would almost make them too sweet! So yummy on their own, and so easy!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ana. We have never been a strictly vegan blog, nor have we ever stated as such. You can search earlier recipes and and find several with eggs and dairy in them. This year we made the decision to re-incorporate egg and meat recipes in order to be more transparent about the way our own diets have evolved recently for health reasons. If you’d like to view only vegan recipes, we now have a filter function on our recipe page that allows you to search only vegan recipes. You can also adjust your email preferences to receive vegan-only recipes by scrolling to the bottom of any of our recent emails and updating your preferences there.

  134. Ang says

    I just wanted to tell you that I love your recipes, and I am not a vegan. I started following you bc my son has a severe allergy to cow’s milk. Your recipes have helped me tremendously! I have learned so much from you, and I’m sure many others feel the same. I am disappointed with all of the criticism that so many have given you lately! You are talented and you have so much to offer!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! So glad you enjoyed them. Next time would you mind leaving a rating?! It’s super helpful for us and others readers. xoxo!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there. Minimalist Baker has never been a strictly vegan blog, nor have we ever stated as such. You can search earlier recipes and and find several with eggs and dairy in them. This year we made the decision to re-incorporate egg and meat recipes in order to be more transparent about the way our own diets have evolved recently for health reasons. If you’d like to view only vegan recipes, we now have a filter function on our recipe page that allows you to search only vegan recipes. You can also adjust your email preferences to receive vegan-only recipes by scrolling to the bottom of any of our recent emails and updating your preferences there.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lena, while this has never been a strictly vegan blog, we did primarily share plant-based recipes for the last several years. However, due to some personal health concerns, we made the decision to begin incorporating some egg and meat recipes to better reflect my diet and to be more transparent with our audience. We still intend to share plenty of plant-based recipes, and will always try to include plant-based options whenever possible. Hope that helps clarify.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure. It would definitely change the flavor. If you give it a try let us know!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ooh, that’s a good idea. As long as it’s one you like the flavor of I think that should work! Or maybe try subbing half the coconut flour with protein powder to start? Let us know how it goes, Lena!

  135. Amy says

    I’m always looking for ways to use up my coconut flour so I was really excited to try this recipe out. I had to add 3 tablespoons of almond milk to make the batter look like the photo but other than that I followed the recipe as is. They were so easy to make and really delicious. My kids topped them with maple syrup and strawberry jam.

  136. Kathryn Foster says

    These turned out so good, I made them twice today! I made them exactly as the recipe is and topped them with honey because thats all I had available, hopefully next time I’ll have some berries to add. I would definitely recommend this recipe!

  137. Anna says

    My husband just made me these and I love them!! We added blueberries and I topped with Greek yogurt and honey. Next time I might add cinnamon but that’s because a cinnamon enthusiast.

    Thank you Dana for all now both a vegan and non-vegan pancake option! Your recipes are the best.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whoop! Thanks for sharing, Anna! Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xoxo

  138. Natalia says

    Looks great! Will be making it this week. Are 6 pancakes enough for two people, or should I make 9? The ones in the photo look fluffy but small.

    Also, excited about these new recipes! I suffer from an autoimmune disease, so was super excited to see that this recipe is Paleo friendly. Will you be posting fish recipes anytime soon? Keep up the great work!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Natalia! We have some fish recipes coming soon.

      As for the pancakes, I usually make 1 batch and it feeds me twice. So one batch should feed you and your partner. But when in doubt, multiply the recipe as needed (we have a tool for that in the recipe box to increase serving size). Hope that helps!

  139. Cheyenne says

    Annoying personal question– are you guys no longer vegan? Not trying to pry, just genuinely interested in peoples’ journeys to and from the lifestyle :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the question, Cheyenne. While MB has never been a strictly vegan blog, we did primarily share plant-based recipes for the last several years. However, due to some personal health concerns, we made the decision to begin incorporating some egg and meat recipes to better reflect my diet and to be more transparent with our audience. We still intend to share plenty of plant-based recipes, and will always try to include plant-based options whenever possible. Hope that helps clarify!

  140. Jes says

    Ummmmm…. I though this was now a vegan blog?

    I have to say, it’s disappointing. Your site was such a reliable source of simple vegan friendly recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We’re sorry to hear that, but also understand if our website no longer supports your needs. We still intend to share plenty of plant-based recipes, and will always try to include plant-based options whenever possible (as you’ll see above in the notes of this recipe). 

      If you’d like to view only vegan recipes, we now have a filter function on our recipe page that allows you to search only vegan recipes. You can also adjust your email preferences to receive vegan-only recipes by scrolling to the bottom of any of our recent emails and updating your preferences there.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you’d like to view only vegan recipes, we now have a filter function on our recipe page that allows you to search only vegan recipes. You can also adjust your email preferences to receive vegan-only recipes by scrolling to the bottom of any of our recent emails and updating your preferences there.

  141. An says

    Mine weren’t really cake – like, but they were delicious! It could be because I used frozen over – ripe bananas which may have affected the consistency. Still, the recipe was easy, and I would make it again! Yum!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, An. We haven’t tested them with a frozen banana, but are glad to hear it worked!

  142. Sarah | Well and Full says

    These pancakes look so tasty! Also, I’m so excited to see a vegetarian recipe from you!! Can’t wait to see what other vegetarian recipes you have in the future :)

  143. Michele Nichols says

    Hi Dana! Is it possible to make these vegan? I don’t eat eggs, but would love a recipe I can eat. Thank you in advance.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can find some vegan options in the notes just below the recipe. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Rachel. Thanks for the question. While MB has never been a strictly vegan blog, we did primarily share plant-based recipes for the last several years. However, due to some personal health concerns, we made the decision to begin incorporating some egg and meat recipes to better reflect my diet and to be more transparent with our audience. We still intend to share plenty of plant-based recipes, and will always try to include plant-based options whenever possible. Hope that helps clarify!

      • Marna says

        I am just as surprised….really surprised as the others at, 1) seeing eggs in your recipe and 2) saying you are incorporating meat (!!!!!) ‘for health concerns’????? I, too, thought I was on a vegan site. I know, I know you have repeated your prepared response several times but I still, maybe the others as well, dont understand how incorporating dairy and now meat back into your diet was done for health concerns. I only discovered your site a little over a year ago and was so happy because that is when I became vegan…..for health concerns…….totally confused.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The cast iron is best for these. Is yours seasoned? Make sure it’s nice and hot over medium heat, add a little oil of choice, then add pancakes, cover to cook, and flip – I’ve never had an issue with these sticking.

    • Lucia says

      I made this recipe this morning. It tasted a little gritty but still quite good. I taught the banana pancakes with vanilla yogurt and berries.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing, Lucia! Did you use coconut flour or desiccated coconut? Just trying to figure out how they could’ve been grainy as they’re usually quite cakey…