• 4 very ripe, large bananas (reserve 1/2 of one for garnish)
  • 4 eggs
  • 1/4 c coconut flour
  • 1/4 c coconut milk OR heavy cream
  • 3 teaspoons cinnamon powder
  • 1 1/2 teaspoons vanilla extract
  • 1/4 c coconut butter
  • 2 Tablespoons coconut milk OR heavy cream
  • 1 Tablespoon unsweetened 100% cocoa powder
  • Optional: crushed pecans


Start by mashing bananas in a large mixing bowl (minus what you reserved for garnish). A fork worked just fine for my very-brown bananas. Then add in eggs, coconut flour, coconut milk/heavy cream, cinnamon and vanilla. Mix until well combined. You may want to add more coconut flour or coconut milk depending on the texture. You want it to be runnier than traditional pancake mix, but still glumpy.

Heat cooking fat of choice in a medium skillet over medium-low heat. Spoon batter onto skillet in heaping teaspoonfuls. This creates many small pancakes. The batter is too runny to support large pancakes – they just rip when you try to flip them. So keep ‘em small!

Cook until you can see the batter start to firm up all the way around the edges, and then carefully flip each one and cook until both sides have a good layer of brown/black caramelization. These turn black easily, but they don’t taste burned! (Well, to a point, lol.) The sugar in the bananas is just very delicate.

You’ll probably want to add more cooking fat to the pan between each batch of pancakes. It may take half an hour to get through all the batter, depending on the size of your skillet.

While the pancakes are cooking, begin the chocolate ganache. Put coconut butter in a microwave safe bowl, and heat for 20 seconds, or until it is just melted. Add cocoa powder and stir to combine. While the coconut butter is still warm, quickly add the last 2 Tablespoons of coconut milk/heavy cream and stir immediately until combined. The cold coconut milk/heavy cream will cause the coconut butter to firm up, which is why you want to do this quickly. Once it does, just keep stirring until all of the liquid is incorporated. This yields a very rich and thick chocolate ganache to top your pancakes with.

The ganache is not sweet, but it combines perfectly with the ripe banana-sweetened pancakes.

Once the pancakes are finished, serve immediately with chocolate ganache, banana slices, and optional crushed pecans.