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banana carrot almond flour pancakes
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These banana carrot almond flour pancakes are my new favorite breakfast!  There is so much to love about them – the flavor (sweet from the ripe bananas), the texture (soft but not mushy), and the goodness inside them (eggs! bananas! carrots! almond flour!).
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: banana, breakfast, pancakes
Servings: 4
Author: Heather


  • 3 ripe bananas
  • 5 eggs
  • 1.5 cups finely grated carrots
  • 1/2 cup almond flour
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • coconut oil for cooking
  • optional for topping: unsweetened shredded coconut + butter or natural peanut butter


  • Pre-heat electric griddle to 350 degrees or a large non-stick skillet to medium-high heat on the stove top.
  • In a medium bowl mash the bananas then whisk in the eggs.  Stir the carrots, almond flour, cinnamon and sea salt into the banana-egg mixture.
  • Add coconut oil to the griddle/pan and pour 1/4-1/3 cup of batter for each pancake.  Cook on the first side for 3-5 minutes, or until the top begins to bubble, then flip and cook another 2-3 minutes.  Repeat with remaining batter.
  • Sprinkle unsweetened shredded coconut on top or your favorite pancake toppings!