Name: Coconut Flour Banana Pancakes: Gluten Free
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 40 grams coconut flour (about 6 Tablespoons); 25 grams tapioca starch (about 3 Tablespoons); ½ teaspoon baking soda; 1/8 teaspoon salt; 2 medium bananas (ripe); 3 eggs; ½ cup coconut milk (blended well); 1 Tablespoon maple syrup; 1 teaspoon pure vanilla extract

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Craving some fluffy, grain free, dairy free pancakes? Then look no further! These coconut flour banana pancakes get two thumbs up for being delicious, soft, and perfectly sweetened with banana – no refined sugar added!

This recipe was originally published in February 2021, then updated in June 2021 with better images, and now updated again in March 2025 with better directions.

If you’re thinking coconut flour and pancakes can’t possibly be a good match, this grain free pancake recipe is here to prove that it sure is. At the heart of these easy to make paleo pancakes is the bananas – you’ll want the nice ripe bananas. Ones with a few brown spots are ideal. Then with a quick mash and mix of the other ingredients, you’ll have a stack of banana pancakes that don’t even need syrup. They’re super tender and make a great snack for any time of day. And if you adore banana recipes as much as I do, check out these banana muffins too!

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Looking for more pancake recipes? Check out these rice flour pancakes, these gluten-free blueberry pancakes, these buckwheat pancakes, and these oat flour pancakes.

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Why These Healthy Coconut Flour Banana Pancakes Are The Best
Ingredients You'll Need
How to Make these Fluffy Banana Pancakes
Cooking
Serving
Substitutions
Pro Tip
FAQs
More Banana and Pancake Recipes
Recipe

Why These Healthy Coconut Flour Banana Pancakes Are The Best

One of the many reasons this paleo pancake recipe is amazing is the tasty banana flavor that’s a delicate but perfectly added flavor. But that’s not all… they’re also:

Convenient – With a short ingredients list (9 items), you likely have these items on hand. So it’s an easy choice when the mood for pancakes strikes! (Just slightly more than these teff pancakes, with only 5 ingredients).
Easy to mix – The recipe mixes in a large bowl with no mixer required so it’s super simple to whip together.
Allergy Friendly – Nut allergies, lactose allergies, gluten allergies… these pancakes are the perfect solution for a yummy breakfast (or snack food!)
Banana-coconut flavor – Just the right amount of sweetness that kids and adults alike will be raving about these!

Ingredients You'll Need

The simple ingredients list includes:

Coconut flour - Coconut flour is very absorbent so a little goes a long way.
Tapioca starch - The starch is needed to add balance and structure to the pancakes.
Baking soda - Baking soda works as a leavening agent.
Salt
Bananas - Use ripe bananas with some brown spots.
Eggs - Use room temperature eggs. Find out how to quickly bring eggs to room temperature here.
Coconut milk - Coconut milk enhances the wonderful coconut flavor.
Maple syrup - Maple syrup adds a hint of sweetness. Use pure maple syrup like this brand.
Vanilla extract - Use pure vanilla extract to enhance the flavor.

Exact measurements and step by step directions for making these coconut flour pancakes are in the recipe card below.

How to Make these Fluffy Banana Pancakes

overhead shot of dry ingredients in a bowl

STEP ONE:

Use small bowl and mix the dry ingredients together.

STEP TWO: In a large bowl, add the wet ingredients. Use a whisk or a fork to mix the liquid together. Then mix everything together using a spoon. The batter will be the consistency of typical pancake batter.

Cooking

After the 30-minute rest time for the batter, heat a flat bottom skillet to low-medium heat for 5 minutes.

Surprisingly enough, cooking pancakes can be challenging. To get the right doneness on each side without burning them, watch the pancake closely. As soon as the top starts to bubble and burst, flip it over and cook the other side. Coconut flour burns quicker than other flours!

Note: Coconut flour tends to brown quicker than other flours so if your first test pancake gets too brown too quickly, turn the heat down just a bit. Portion ¼ cup batter onto the skillet and cook for about 3 minutes. Then flip and cook another 2 minutes. (These times may vary, so watch your pancakes closely.)

Serving

The recipe makes about 11 good sized pancakes so if you’re not serving them all right away, keep them warm on a foil lined cookie sheet in a 200 F oven.

Serve the pancakes with butter and maple syrup.

Substitutions

Here are some possible substitutions in this recipe:

Tapioca starch: Use potato starch, cornstarch, or arrowroot starch as possible substitutes.
Eggs: I recommend following this guide on egg substitutes for an acceptable egg substitute.
Coconut milk: Any non-dairy or dairy-free milk may be used as a substitute for the coconut milk.
Maple syrup: Honey may be used as a maple syrup substitute.

Note about coconut flour: Because coconut flour is such a unique flavor (see more in this coconut flour post), I do not recommend substituting it.

Pro Tip

The two biggest things to keep in mind for mouthwatering pancakes are measuring by weight and the temperature of the ingredients. It’s very, very important to measure the flours by weight (reference this post on weight for a better explanation). This recipe calls for 40 grams of coconut flour, but by cups, it’s ¼ plus 2 Tablespoons. Depending on how it’s measured into the cup, that could be a whole lot more or a whole lot less. Both can dramatically change the consistency of the finished pancakes.

And it’s also important to have all of the ingredients at room temperature. From the eggs to the baking soda – nothing should be cold.

FAQs

Are these coconut flour banana pancakes healthy?

Well, coconut flour is high in fiber and it contains a bit more of the healthy ingredients than say rice flour. That along with the natural sugars and coconut milk makes these pancakes an excellent choice if you’re trying to cut down on refined sugars and add more fiber in your diet.

Can I make these vegan?

These pancakes can be made as vegan coconut flour pancakes. You will need to use an egg substitute like flax or chia seed.

How do I flip pancakes?

If you’ve browsed my other pancake recipes, like these pumpkin or rice flour ones, then you’ve seen how flipping pancakes can be serious work! The best way I’ve found to do it is to slide a large spatula under the pancake and flip using your wrist, not your whole arm. They still may ‘splash’ a little but this will prevent a pancake mess from happening.

How to I keep pancakes warm?

To keep pancakes warm until serving time, you’ll need a large cookie sheet and some foil. Heat the oven to 200 F. As each pancake cooks, place it on a cookie sheet lined with foil. Cover the pan with another sheet of foil and stick the whole pan in the oven to keep them warm until serving time.
Pancakes are best served within 20 minutes.

What are some good toppings for banana pancakes?

Besides slices of butter and warm maple syrup, sliced bananas, blueberry topping and even whip cream are also delicious toppings.

What’s the best way to store leftover pancakes?

Pancakes make excellent leftovers! Simply place a small piece of wax paper in between each pancake and place them into a plastic bag. Seal well and freeze. Defrost pancakes in the microwave for about 30-45 seconds (monitor this time frame).

More Banana and Pancake Recipes

Recipe

Christine