Monkey Pancakes

For the last few months I have been on a no-egg diet. When I had all my testing done, I found out I was showing an “allergy” to eggs. My doctor’s believed it was a false reading and that I was not allergic to eggs but more “sensitive” due to my severe gluten intolerance and “leaky gut”. That darn leaky gut has caused me lots of problems and made my body think that every food is bad. Anyway, after a long few months, I can finally start adding eggs back in…. slowly. Patience wasn’t ever a virtue I really possessed so I’m really struggling with the slowly part. I had eggs yesterday but I REALLY wanted to add them to this pancake recipe. I have had NO luck with making pancakes without eggs. I wasn’t brave enough to try eggs two days in a row so I tried my “eggless” pancakes again… and of course, they were awesome! Why is it that after 6 months of trying to avoid eggs in my pancakes, I finally get the recipe right AFTER I’m allowed to have eggs again?? Oh well.. for those of you who can’t ever eat eggs- here’s a delicious vegan pancake recipe for you!!! Makes about 8 small pancakes

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1 medium overripe banana

1/2 cup tapioca starch

1/2 almond flour

1 tsp vanilla

1/2 tsp cinnamon

1/4 cup coconut milk

1/2 cup almond milk

Almond Butter

Chocolate shavings

Maple syrup


  • In a large bowl, mash banana with tapioca starch and flour. Add in vanilla, cinnamon, and milks. Stir together until well blended. Your batter should be thicker than a typical pancake batter so add in more milk or flour if necessary.
  • Pour about 1/4 cup batter onto a hot, greased griddle. Cook for about 8 minutes and flip to cook the other side. Cook until both sides are slightly brown and crispy.
  • Put pancakes onto a plate, spread with almond butter and top with a little syrup and chocolate shavings. My suggestion for chocolate is Eating Evolved’s Coconut & Almond Bar – it is awesome!

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