These healthy coconut flour banana pancakes are deliciously fluffy, light and tasty. They make a quick and easy breakfast that is ready in 15 minutes, and is low carb and high in protein & healthy fats. Paleo, dairy-free & gluten-free.
Having pancakes for breakfast gives me an instant holiday feel. The first time that I tried a pancake with a piece of grilled banana was during a holiday in Bali, that's probably why they put me on holiday mode.
These coconut flour pancakes have become a Sunday morning breakfast staple, and are one of my most popular recipes! They're a great way to kickstart your day, I'm sure you will love them!!
If you love coconut flour recipes, you might also want to try this chocolate banana pancakes, carrot cake with coconut flour, this lemon coconut slice or this healthy chocolate coconut slice.
Jump to:
- Ingredients
- How to cook these coconut flour banana pancakes
- Substitutions and variations
- What makes these coconut flour banana pancakes so good!
- Equipment
- Storage
- Tips to make the perfect fluffy pancakes!
- Related
- Best Coconut Flour Banana Pancakes (Paleo, Dairy-Free)
- See what other people think about this recipe!
Ingredients
All you need to make these paleo banana coconut flour pancakes are 6 simple ingredients (+oil)!
Dry ingredients
- Coconut flour (important to don't tightly pack the coconut flour when you measure it).
- Baking powder
- Cinnamon
- Coconut oil or olive oil for cooking
Wet ingredients
- Ripe bananas (mashed + sliced)
- Organic eggs
- Vanilla extract
See recipe card for quantities.
How to cook these coconut flour banana pancakes
The process for making these coconut banana pancakes it's super simple, and doesn't require any electrical equipment.
Make the pancakes batter
In a large mixing bowl roughly mash the banana. Add eggs to the mashed banana, and mix to combine.
Add the vanilla extract, cinnamon, baking powder and coconut flour. Mix well to combine to avoid flour lumps. See tip below.
Cook the pancakes
Heat coconut oil on a nonstick pan on medium-low heat. Using a tablespoon, add the pancakes batter and shape them to approx. 10 cm diameter. Add a couple of slices of banana to the centre of each pancake. Once the base is golden brown (approx, 2-3 minutes) flip them with a spatula and cook them for another 2-3 minutes.
Repeat the process until you've used all the batter.
Top with some fresh berries, coconut yogurt and drizzle of maple syrup! This sugar-free blackberry jam also makes a delicious topping!
Tip! You want to avoid lumps of flour, but you don't want a super smooth batter. Aim to keep the banana roughly mashed in the batter. A few bigger chunks of banana give these pancakes a nicer texture.
Substitutions and variations
- Add plant based milk (coconut milk or almond milk) - if your batter ends up too dry (this is most likely because you've put too much coconut flour).
- Any fresh fruit - as topping, feel free to use your favourite fruits! Other than berries, papaya, mango, passion fruit or even more banana will work great as well.
- Add chocolate chips - to the pancake batter.
- Top up with plant based butter - like almond butter or peanut butter.
What makes these coconut flour banana pancakes so good!
They make a super healthy and delicious breakfast! They are much healthier than regular pancakes filled with sugar! Soft, fluffy and light.
Low in carbs, high in protein & healthy fats, and naturally sweetened with bananas. Perfect combination for a healthy meal.
Gluten-free, dairy-free and paleo friendly.
Super easy to make and no electric equipment is required, all you need is a large bowl to mix the batter, and a pan to cook them!
Traditional banana pancakes are great, but when you add grilled banana to the mix, you bring the pancake experience to a next level!
Equipment
- Teaspoon and tablespoon measurer
- Large bowl
- Whisk or fork
- Frying pan (nonstick)
- Spatula
Storage
If you have leftover batter store it in an airtight container in the fridge. The batter will last 2-3 days.
You can also store the cooked pancakes in an airtight container in the fridge for 2-3 days. They're a perfect grab-me breakfast for busy mornings.
Tips to make the perfect fluffy pancakes!
Coconut flour can be tricky to work with in the beginning, because the consistency is not great. So my top tip to make the perfect pancakes is to make the pancakes small, so they don't break and it's easy to flip them. Size to be approx 10 cm diameter.
Be mindful of the stove temperature! I highly recommend cooking them on low-medium heat to achieve the perfect texture. The outside will brown without burning, and the inside will stay nice and moist.
Don't skip the banana slices, they're my favourite part of these pancakes. They are absolutely delicious when they're grilled and what makes these paleo pancakes extra special!
I can't say this enough, buy organic eggs!! Or at least quality free range eggs. They taste much better plus they're the main source of protein of the recipe, so ensure you get quality one from happy hens!
Related
LOVE THIS RECIPE? LET’S STAY CONNECTED!
If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!
Print
Best Coconut Flour Banana Pancakes (Paleo, Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: Australian
Description
These healthy coconut flour banana pancakes are deliciously fluffy, light and tasty. They make a quick and easy breakfast that is ready in 15 minutes, and is low carb and high in protein & healthy fats. Paleo, dairy-free & gluten-free.
Ingredients
1 large ripe banana
4 organic eggs
⅛ teaspoon of vanilla extract
½ teaspoon of cinnamon
1 teaspoon of baking powder
5 tablespoons of coconut flour (see notes)
20 slices of banana
Instructions
- In a large mixing bowl roughly mash the banana. Add eggs to the mashed banana, and mix to combine.
- Add the vanilla extract, cinnamon, baking powder and coconut flour. Mix well to combine to avoid flour lumps. See tip below.
- Heat coconut oil on a nonstick pan on medium-low heat. Using a tablespoon, add the pancakes batter and shape them to approx. 10 cm diameter. Add a couple of slices of banana to the centre of each pancake. Once the base is golden brown (approx, 2-3 minutes) flip them with a spatula and cook them for another 2-3 minutes. Repeat the process until you've used all the batter.
- Top with some fresh berries, coconut yogurt and drizzle of maple syrup!
Notes
- Don't tightly pack the coconut flour, the measure in the recipe is with fluffed flour.
- You want to avoid lumps of flour, but you don't want a super smooth batter. Aim to keep the banana roughly mashed in the batter.
- I highly recommend cooking them on low-medium heat to achieve the perfect texture. The outside will brown without burning, and the inside will stay nice and moist.
- If you have leftover batter, store it in the fridge in an airtight container for up to 2-3 days.
Amanda Hon
Loved it
alicia gonzalez tome
So glad to hear Amanda! Thanks for the comment, it means a lot 😊🙏🤍
Monica
These are so perfect! I've tried a few other recipes that really failed and this one is just so easy and delicious.
alicia gonzalez tome
Thanks so much Monica. It makes my day to hear you loved them 😊
Nora
Best pancakes!!
Marta
I LOVE this pancakes Alice😋🥰
Alex
Love the recipe, I wish I cooked it in a similar breathtaking view ! Thanks for sharing!