Graham Cracker Crumble Coconut Flour Pancake

This pancake has been the most frequent breakfast in my life lately.  

While I think the pancake alone tastes great, it doesn’t do a good job at making me full and satisfied.  I’ve been playing around with what to add in to the pancake to make it more satisfying and THIS is the best option I’ve come up with yet.  All you do is fill it with graham cracker crumbles and BOOM perfectly satisfying and keeps my full much longer.

I’ve shared the coconut flour recipe on the blog before and it’s mega super duper simple.

coconut flour

I know some of you have tried this recipe? What do you think of it? If it comes out dry, decrease the coconut flour amount and see if that helps! Coconut flour is like a freaking sponge.  If you add too much of it to something it absorbs all the moisture and you end up with the driest tasting muffin / pancake / cookies OF YOUR LIFE.  You have been warned.


Graham Cracker Crumble Coconut Flour Pancake

Yield: makes a pancake for one


1 medium-large banana
2 eggs
1/4 tsp cinnamon
scant 1 tbsp coconut flour

graham crackers
peanut butter


Wake up and think, "oh a coconut flour pancake sounds divine for breakfast."  In a bowl, mash a banana with eggs, cinnamon and coconut flour.  Whisk until smooth.  Use butter to grease a skillet over medium heat.  Pour on your pancake batter.  Sprinkle on crumbled up graham crackers and blueberries.  Flip.  Serve topped with peanut butter.


  1. I know they have different nutritional profiles, but do you think almond meal would work well for this? :)

  2. Glad you’re still enjoying the pancake! I always add yogurt on top of mine, plus berries and a sprinkle of nuts/seeds. Try it – makes it way more filling!

    • I just love the texture. So glad you created the life changing base recipe!!!!! I’ve tried the yogurt thing, but I’ve decided that a hot pancake + cold yogurt creeps me out haha. I don’t like when yogurt gets hot NOOOOOOOO

  3. I’ve made your original coconut flour pancakes a few times and always burn them. ALWAYS! It drives me crazy, because I never actually get to taste them when they’re cooked properly. I end up scraping off the burnt side and eating what’s left, then going back to the drawing board to make a different breakfast. I don’t think it’s your recipe- I just get distracted too easily these days.
    I’ve been trying to perfect a version of the banana-egg pancake for my blog for months, and finally figured it out! Oat flour +almond butter in the batter were the game changers for me. I even like the leftovers cold for breakfast the next day (weird, I know…). If you wanna check them out, they’re posted a few days back on my site!

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  5. I made something like your recipe this morning, but used garbanzo bean flour instead and it turned out great! Very fluffy and light texture, like a real pancake. I will definitely have to add graham cracker crumbs next time. That sounds yummy!

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  7. Your directions are the BEST EVAH! :) Oh, and no doubt that this will be a delicious breakfast!

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