Banana Nut Pancrepes

I’ve got a great new recipe to share! Banana nut pancrepes (cross between a pancake and a crepe)!



  • 3 chicken eggs, preferably organic
  • 3 T sunflower seed butter or almond butter
  • 1 medium banana, ripe
  • Coconut oil for cooking
  • Cinnamon and butter for topping

How to

  • In a large bowl, use a hand mixer to thoroughly blend eggs, banana and sunflower or almond butter.
  • Heat 1 T of coconut oil in a large skillet.
  • Pour palm-sized dollops of batter into pan and cook for 1-2 minutes (top side will change from shiny to matte). Flip and cook for 1-2 minutes on the other side.
  • Top with butter and cinnamon and enjoy! Makes about 10 pancrepes.


These pancrepes have such a great flavor to them and while they were thinner than I expected, I really enjoyed the texture. If you desire a thicker texture, try adding a small amount of coconut flour (like a teaspoon or two) or nut flour to the mix. Happy cooking!

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