There are two things that I really dislike. Making breakfast and making snacks. My kids are perpetual eaters. They seriously eat all day long. Ask anyone who knows us. And although I love the way we have chosen to eat, that means that snacks from a bag and breakfast from a box aren’t really an option. It does happen sometimes but it’s definitely not our norm. So every morning I wake up to very hungry kids who are not happy until their tummies are full, and I have to cook up a breakfast as fast as I can.

I know a lot of Paleo/Traditional Foods type folks say that we should think of breakfast as just another meal. And while we do try to think of it that way, I still have a hard time eating some steak and veggies for breakfast. And sometimes I just plain want pancakes, and so do my kids! I’ve played around with this recipe a lot and I finally got it nailed down a few weeks ago. Victory! It’s very fast, because you just throw everything in a blender, so you can have kids eating in less than five minutes. That makes everyone a whole lot happier in my house.

Sometimes we put some grassfed butter and maple syrup on top. Sometimes we slather on some sunbutter and roll them up into little wheels. And during the winter, I’ve even thrown our elderberry syrup on top for a little immunity boost to fight off bugs.

I hope you enjoy them and that they make your morning easier too! Oh, and I use THIS coconut flour, which I’ve found to work the best.


  • 6 eggs
  • 1 very ripe banana
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon Great Lakes gelatin
  • 1/2 tablespoon apple cider vinegar
  • 1/4 teaspoon baking soda
  • 3 heaping tablespoons coconut flour
  • 3 tablespoons coconut oil or grass fed butter/ghee


  1. Blend the eggs and banana together on medium for 15 seconds until smooth.
  2. Add the rest of the ingredients and blend again until smooth.
  3. Heat up a cast iron skillet or pan over medium heat.
  4. Add the oil or butter and make sure the bottom is covered.
  5. Pour the batter into the pan in whatever size pancakes you would like.
  6. Wait until the edges are just turning brown and there are bubbles on top before flipping.
  7. The batter will thicken as it sits but that is fine. Add more oil to the pan as the coconut flour will absorb the oil quickly. Don’t be afraid to be generous with the oil and butter while cooking.
  8. Serve it up with coconut oil, butter, maple syrup or your topping of choice!


If you want thicker pancakes, you want to make sure to let your batter sit in the blender while you heat up your pan. It will be too runny if you pour the batter immediately after blending. If you pour it right away, it will have a crepelike consistency.