Chocolate Paleo Pancakes

Chocolate Paleo Pancakes

These Chocolate Paleo Pancakes are the perfect Sunday breakfast food - only to be made and served when you have time to sit, relax and enjoy alongside your favourite tea or coffee brew.

I first made this dish during the Easter holidays. It was cold and I sat in the sun with a cup of black chai and some magazines. It was heaven on earth!

The pancakes are paleo-friendly made without sugar or dairy and with a base of macadamia meal, and arrowroot (tapioca flour). The grilled (actually pan-fried) banana is a must, as is the ‘caramel sauce’ made with a 1:1 combination of tahini and maple syrup.

I chose maple syrup because its flavour is delicate; unlike honey which can be at times over-powering. However if you prefer honey just substitute this for maple syrup.

You needn’t sprinkle any sweetener on the banana slices – they will caramelise all by them selves with their natural sugars.

This recipe serves one, but is easy enough to double, quadruple and so forth.


Chocolate Paleo Pancakes Recipe

Prep time: 5 minutes

Cooking time: 5 minutes

Serves 1


Small mixing bowl + fork

Small non-stick heavy-based frying pan + spatula

Small bowl or ramekin


1 tbps tahini

1 tbsp maple syrup

1 egg, beaten

2 tbsp macadamia (or other nut) meal

1 tbsp arrowroot/tapioca flour

1 tsp cacao powder

1 pinch vanilla powder

1 pinch cinnamon

1 pinch bicarbonate soda

1/2 tsp coconut oil

1 banana, halved lengthways


To make the ‘caramel’

In a small bowl or ramekin, mix the tahini and maple syrup together until smooth. Set aside until required.

To make the pancakes

In another small mixing bowl, using a fork, combine the egg, macadamia nut meal, arrowroot, cacao powder, vanilla, cinnamon and bicarbonate soda.

Preheat a non-stick, heavy-based frying-pan to medium heat and coat with the coconut oil.

Pour the batter into the frying-pan, spreading to make a circular pancake shape. Allow to cook gently for a couple of minutes, or until little bubbles appear. Flip with a spatula and cook the other side for a further minute, or until firm and lightly golden. Remove from the pan to a serving plate.

In the same frying-pan, add the bananas and fry on both sides until golden. This will take a couple of minutes. Once golden, place on top of the pancake.

Pour the ‘caramel’ over the banana and pancake. Serve immediately.

Cath Noonan

Cath Noonan is a strong believer in the Paleo lifestyle. Her influence comes from a largely self-sufficient rural Queensland upbringing and her main motivation comes from her family. As a young mum, it’s important for Cath to be on top of her game and a healthy diet is how she achieves this. Cath is now based in Bondi and is the sole monthly recipe contributor for the Beast Magazine. Cath also has a recipe featured in Sarah Wilson’s I Quit Sugar Chocolate E-Cookbook. Cath is a passionate health-foodie and she loves making healthy wholesome paleo food from scratch. It's her absolute pleasure to share her recipes, all of which are recorded on her beautiful blog,

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