Dad’s Chocolate & Banana Coconut Pancakes


Saturday morning pancakes and waffles have been tradition in our home for as long as I can remember. Over the years, we weaved in and out of recipes. As newlyweds, we started out with a basic bisquick batch of pancakes and moved on to frozen (gasp!!) maple infussed waffles when Trinity was born. After we had Bella, we graduated to hearty wheat pancake blends and even a few pricey William Sonoma mixes. By the time we had Jude, Aaron took over as master pancake chef and master pancake chef he has remained.

Aaron has always enjoyed making breakfast and took pancake making to a whole new level. Store bought pancake blends were a thing of the past. Buttermilk became a weekend staple as he whipped up ‘Dad’s Buttermilk Pancakes’ from scratch; the recipe still archived in our family cookbook.

We’ve found ourselves in a new chapter of life, titled: Paleo. With it has come an incredable task of creating a grain & dairy free pancake recipe. Many a Saturday has gone by with Paleo pancakes that were better suited for the trash — so disappointing, yet challenging just the same.

True to Aaron’s character, he pressed on. Saturday after Saturday, tweaking a bit o’this and omiting a bit o’that, until he created ‘Dad’s Chocolate & Banana Coconut Pancakes’. Fluffy and delicious, healthful and nutritios …. with their mouths full, even our kids gave two-thumbs up!!

GROCERY LIST **makes 1 dozen

3 bananas
3 eggs
2 tsp coconut palm sugar
2 tsp vanilla
1 TBSP cacao powder
1/2 tsp baking soda
1/2 cup coconut flour
1/2 cup coconut milk, canned
1/8-1/4 cup water
1/2 cup cacao nibs or Enjoy Life chocolate chips (optional)
olive oil or coconut oil to grease griddle or frying pan (optional)
Suggested serving sides: sliced banana & pure maple syrup

COOKING INSTRUCTIONS **prep time: 5 minutes, cook time: 15 minutes

1) Pre-heat griddle to 275 degrees or frying pan to medium-low.

2) In a blender, mix together banana and egg until smooth.

3) Add blended banana and egg to a large bowl and whisk in remaining ingredients.

3) Grease griddle or frying pan, if desired. Pour 1/4 cup pancake batter, spacing each pancake apart so they don’t touch.

4) The secret to this recipe is a slow-low cook. Cook pancakes 4 minutes on each side. Serve with sliced banana & pure maple syrup.


From my kitchen, to yours….. ENJOY your Saturday!!

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