I know what you’re thinking, banana pancakes? Like, how not original! Well I thought the same until I tried making this recipe from The Castaway Kitchen, a food blog founded by Cristina Maria Curp.

Cristina’s not only a talented chef and blogger, she’s also a passionate believer in using food as medicine. For years, she suffered from a very painful, auto-immune disease called Hidradenitis Suppurativa (HS). Not until she changed her diet to be paleo-focused (no dairy, grains, sugar, etc.), was she was able to over-come this disease and has remained clear ever since. Read more here.

Back to the banana bread pancakes. Like most of the recipes I feature on Gorgie, this one’s easy to follow, contains real food ingredients, and gets the thumbs-up from the kids too.

Photo Credit: Castaway Kitchen

Requiring no ‘special’ ingredients other than coconut milk and flour – which, in my household, have become food staples, these pancakes turn out wonderfully fluffy and tall – hence the ‘banana bread’ name. Needless to say, they’re a welcome departure versus traditional flat cakes!

On our first attempt, my daughters loved them at first bite. So much, I know keep a stack in the fridge, which they gladly help themselves to in the mornings before school.

When served warm and topped with a few berries, maple syrup or whipped coconut topping, trust me, you’ll never go back to regular pancakes again!

To-Die-For Banana Bread Pancakes


1 large banana
3 large eggs
2 heaping tbsp. full fat coconut milk (or coconut milk yogurt)
1 tbsp. honey (for to drizzle)
¼ tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
¼ cup + 2 tbsp. coconut flour (6 tbsp)


In a blender combine eggs, banana, coconut milk, baking soda and cinnamon and blend on high until smooth.
Lower speed and spoon in the coconut flour until batter is thick.
Stop the blender, use a spatula to transfer mixing to a bowl.
Heat a large skillet on medium heat.
Lightly grease the skillet. Use a 1/3 cup scoop to make the pancakes. Mix will make 4 pancakes.
Cook until the bottom and edges are browned, then carefully flip over. When the bottom and edges are browned again, lower the heat and cover with a lid for 2 minutes.
These pancakes are tall and thick and need to cook through, without burning the outside.


Have fun with the toppings! Whipped coconut cream, berries, maple syrup, vegan butter, etc.