Mashed Banana & Almond Flour 'Pancakes' with Coconut Crumble

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A naturally sweet, gluten-free alternative to pancakes made with mashed banana and almond flour, topped with a crunchy coconut crumble for a satisfying Whole30 breakfast. This american-inspired breakfast (whole30, vegan) ready in about 18 minutes layers almond flour, (melted) coconut oil, cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (15 ratings) Prep: 10 min Cook: 8 min Serves 2 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 2 medium mashed ripe bananas (about 1 cup), 1/2 cup almond flour, 1/4 tsp cinnamon, and 1 tbsp melted coconut oil. Mix until a thick, sticky batter forms (add 1 tsp water if too dry).
  2. Step 2: Heat 1/2 tsp coconut oil in a non-stick skillet over medium-low heat (about 3 minutes until shimmering).
  3. Step 3: Pour 1/4 cup batter per pancake into the skillet, spreading slightly to form 3-inch circles. Cook for 3-4 minutes per side until golden brown and set.
  4. Step 4: While pancakes cook, combine 2 tbsp unsweetened coconut flakes with 1/4 tsp melted coconut oil in a small bowl, pressing gently to form crumbs.
  5. Step 5: Once pancakes are cooked, transfer to a plate and top each with 1 tbsp coconut crumble. Serve immediately with extra mashed banana for drizzling.

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Frequently asked questions

How long does Mashed Banana & Almond Flour 'Pancakes' with Coconut Crumble take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Mashed Banana & Almond Flour 'Pancakes' with Coconut Crumble?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Mashed Banana & Almond Flour 'Pancakes' with Coconut Crumble?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mashed Banana & Almond Flour 'Pancakes' with Coconut Crumble for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mashed Banana & Almond Flour 'Pancakes' with Coconut Crumble whole30?

Yes — this recipe is tagged whole30, vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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