Toasted Coconut Banana Pancakes

Sunday breakfast.

Am I right, or am I right?

Sometimes you wake up and you’re like, Eggs, let’s do this. Or usually in my case, lethargic bowl of cereal, come to me.  Other mornings you rise and it’s like Woah…pancakes, how on god’s green earth did I survive the past 5 weekdays without your carbohydrate fluffiness in or around my mouth?

I don’t know, either. This breakfast gives Jack Johnson’s hit “Banana Pancakes” a run for its money.  It’s easy. It’s delicious. It’s pretty. No really, see below.


Eh, eh eh? There has been plenty, plenty of times where I really want pancakes in a bad, bad way but let’s face it sometimes we just don’t feel like whipping out every bowl from the kitchen and going to town. Perhaps the reason being we stayed up too late the night before.  Saturday night, I’m looking at you.

Sometimes we want something easy peasy. This recipe is made in the blender! You just toss the ingredients in and whirl it up. Throw in stuff like a smoothie…AND OUT POPS PANCAKES. Pretty fancy if ya ask me. Sweet bananas, wholesome oats, a little honey and some crunchy coconut to round it all out…these flapjacks are the perfect way to kick off my favorite day of the week! Bonus: they are also free of sugar, wheat, and any dairy.

If you’ve never replaced an egg with chia or flax seeds while baking, it’s the bees knees.  And it’s been a staple in my kitchen for a long time now. Knock out the cholesterol that would normally inundate pancakes by replacing the egg with ground flax/whole chia seeds and swapping out coconut oil for butter.  Chia seeds are chock full of fiber and omega 3 fatty acids while coconut oil boasts high levels of antioxidants and lauric acid (which has beneficial effects on cholesterol levels).  Can you say healthy saturated fats? What a paradox. Toasting the coconut probably takes the most skill in this recipe, but even that requires just a few stirs and some good old fashioned patience. You can do it. Pancakes, come to me.


Toasted Coconut Banana Pancakes

  • 2 cups old fashioned rolled oats (gluten free, if desired) or 2 cups oat flour
  • 1 1/2 cups toasted shredded coconut (directions below)
  • 2 cups vanilla almond milk (or any non dairy beverage)
  • 1 large ripe banana
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 heaping T honey or agave nectar
  • 1/2 teaspoon sea salt
  • 1 1/4 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 T chia seed for the “egg” (flax seed will work too, directions below)
  • 3 T water
  • coconut oil for cooking
  1. Start by throwing shredded coconut on a baking sheet at about 350 degrees until it begins to brown. Try to spread it out as evenly as possible. Stir frequently so none of the shreds burn, I would say the overall process takes about 10-15 minutes. Set aside half of the toasted coconut for the topping of the pancakes and place the other half in the blender. Do not blend yet.
  2. Put the oats into a food processor and grind until you make oat flour.  You can also purchase oat flour in the store if you are lazy void of a food processor.  But you should probably invest in one.  Soon.  They’re amazing. Add the 2 cups of flour to the blender. Again, hold off on blending just yet.
  3. To make the “egg,” just combine 1 T of chia/flax seed with 3 T of water.  Let it sit for 5 minutes until it coagulates and becomes gooey or gummy; this will be your binder instead of egg! Add egg to blender.
  4. Then add all other ingredients except coconut oil to the blender and blend it up.
  5. You may have to add more milk or water if the batter is too thick. Use your own judgement here because unfortunately I’ve got a busy schedule this week and am not able to peer over your shoulder with one eyebrow raised.
  6. Heat up coconut oil in a large skillet. Pour a medium sized spoonful of blender batter onto skillet and fry up until bubbles begin to appear.  Then flip and fry the other side.  Side Note: Don’t go Mount St. Helens-ing on me when the first pancake turns out looking a little jacked up. The first one always behaves strangely….be patient and the other ones will come out round and all swell-lookin’. Promise.
  7. Top with the rest of the toasted coconut, some organic maple syrup, and even some almond butter if you’re feelin’ crazay.


If I’ve got these delicious pancakes toasting on the griddle, coffee brewing, my bike shoes laced up, and this song playing on a Sunday morning…it’s guaranteed to be a good day.

I am really becoming fond of gypsy jazz. A very special friend of mine made me a mix with a bunch of music…& here is one of the songs that has been on repeat. Lively, but surprisingly soothing, this song is called B-612 by The Gonzalo Bergara Quartet.  I love making Sunday breakfast to music like this. Oh, happy days 🙂



  1. Leopard Mama Beans

    Dang! If I had had this recipe when you were but a wee sprout, maybe I could have gotten you out of bed a bit sooner without all the grumbling and threats of grave bodily harm! I’m def going to try these on Easter weekend — thank you! Love, yo mama

  2. Sammy Dee

    Ohhhhh gurrrrrl! I’ve been craving pancakes for more than a hot minute, I am so excited to try these! I’m thinking to try tomorrow morning – I’ll let you know how it goes!

  3. These look amazing! Love the idea of throwing everything in a blender. If only I’d seen the recipe this morning…now I have to wait until next weekend.

    • Awww, worth waiting for, though. I get the majority of my cooking done on weekends, too 🙂 And YES, the blender works magic, it’s such a simple way to make something delicious.

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