Preparation: Time: 5 minutes
Cooking Time: 10 minutes
Servings: 6

1 overripe banana, mashed

2 eggs, yolks, and whites separated
½ cup unsweetened applesauce
1 cup almond flour, finely milled
¼ cup of water
¼ tsp. coconut oil
2 Tbsp. blanched almond flakes
Dash of cinnamon powder
¼ cup coconut flakes, sweetened
Pinch of sea salt
Pure maple syrup, use sparingly


  1. Whisk egg whites until soft peaks form.
  2. Except for egg whites and coconut oil, combine remaining ingredients in another bowl. Mix until batter comes together.
  3. Gently fold in egg whites. Make sure that you don’t over mix, or the pancake will become dense and chewy.
  4. Pour oil into a nonstick skillet set over medium heat.
  5. Wait for the oil to heat up before dropping in approximately ½ cup of batter. Cook until each side are set, and bubbles form in the center. Turn on the other side then cook for another 2 minutes.
  6. Transfer flapjacks to a plate. Repeat step until all batter is cooked. Pour in more oil into the skillet only if needed. This recipe should yield between 4 to 6 medium-sized pancakes.
  7. Stack pancakes. Pour the desired amount of pure maple syrup on top. Garnish each stack with cinnamon flavored almond-coconut flakes just before serving.
  8. For the garnish, set the oven to 350°F for at least 10 minutes before use. Line a baking sheet with parchment paper. Set aside.
  9. Mix almond and coconut flakes together in a bowl. Spread mixture evenly on a prepared baking sheet.
  10. Bake for 7 to 10 minutes until flakes turn golden brown. Stir almond and coconut flakes once midway through roasting to prevent over-browning.
  11. Remove the baking sheet from the oven. Cool almond and coconut flakes for at least 10 minutes before sprinkling in cinnamon powder and salt. Toss to combine. Set aside.

Calories: 62 kcal
Protein: 2.24 g
Fat: 4.01 g
Carbohydrates: 4.46 g