Upgraded Banana Pancakes

A superior gluten-free banana pancake

Servings 4 4-inch pancakes
Author Michael Stanwyck


  • 1 Ripe banana (7-9” long)
  • 2 Large eggs
  • 2 T Ground flax seed
  • ½ T Ground chia seed
  • 1 t Psyllium husk
  • ¼ c Fine almond flour
  • ½ T Coconut sugar
  • ¼ t Salt
  • 1 t Baking powder
  • 1 T Melted butter


  1. Heat a non-stick pan or griddle over low heat

  2. Mash your banana up well in a bowl and mix in eggs well

  3. Stir in flax, chia, psyllium, almond four, coconut sugar, baking powder, and salt and let the batter rest for about 5 minutes (this is where the magic happens)

  4. Before cooking, stir in the melted butter

  5. Pour the batter into 4-inch circles on the pan or griddle (you should hear a light sizzle) and let cook for about 4 minutes (peek to see if they’re as golden as you like them). If it would make you feel safer, you can melt a little butter in the pan first, but you won’t get the beautifully perfect gold surface we all love.

  6. After 4 minutes, using a flexible spatula, loosen the pancakes from the pan all around (it helps to turn the pan as you do this). They won’t be “stuck” but they will need loosening.

  7. Once it’s free from the pan, quickly thrust the spatula under your cake and flip, repeating with all other cakes

  8. Cook for 1-2 minutes longer

  9. Remove and enjoy!