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Banana Pancakes

These banana pancakes are rich and indulgent and can be enjoyed for breakfast or dessert. They keep in the fridge for up to a week and can be frozen, so batch making them comes in handy to brighten up any day.
Prep Time15 mins
Total Time15 mins
Servings: 2 people


  • 1 banana peeled
  • ½ cup walnuts
  • ½ cup pine nuts / pecans
  • ¾ cup pre-soaked cashews
  • 1 tablespoon coconut flour
  • ½ cup maple syrup
  • ¼ cup filtered water
  • ½ tablespoon vanilla extract
  • ½ teaspoon unprocessed salt


  • Blend all the ingredients together until smooth.
  • Portion the pancake batter by pouring a ¼ of a cup at a time onto a dehydrator sheet, and smoothing into rounds.
  • Dehydrate 24-48 hours. Once ready they will be flexible and still hold together when being moved
  • Top with fresh berries, coconut yogurt, and lots of fresh edible flower petals. You can drizzle a little more maple syrup on top and enjoy to your heart’s content!


Allergens: nuts. CNM recommends the use of organic ingredients.
Recipe by Eloise Schwerdt - CNM Nutritional Therapist graduate, naturopathic chef and lecturer on the CNM ICSA-accredited Vegan/Natural Chef Diploma course.