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!
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 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!
Why these are the best!
One of the many reasons these pancakes are 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), if you’re a gluten free baker, you likely have these items on hand. So it’s an easy choice when the mood for pancakes strikes!
- 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!)
- Family friendly – Kids and adults alike will be raving about these!
How to make these pancakes
Tips for ingredients
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. 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.
A small bowl will work fine for mixing the dry ingredients. Then use a large bowl for the liquid ingredients since you’ll be adding the dry to the liquid. Use a whisk or even a fork to mix the liquid together. Then mix everything together using a spoon. The batter will be the consistency of typical pancake batter.
After the 30-minute rest time for the batter, heat a flat bottom skillet to low-medium heat for 5 minutes.
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.)
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.
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!
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.
Unfortunately no. These pancakes do not turn out the same without the eggs. My usual go-to for subbing eggs is flax or chia seed but the pancakes just do not turn out the same with an egg substitute.
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.
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.
Besides slices of butter and warm maple syrup, sliced bananas, blueberry topping and even whip cream are also delicious toppings.
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
Coconut Flour Banana Pancakes
- 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
- In a small bowl, combine the coconut flour, starch, baking soda and salt. Mix until thoroughly blended.
- In a large bowl, add the bananas and use a fork to mash them well. There should be no large chunks remaining.
- To the bananas, add the eggs, coconut milk, maple syrup and vanilla extract. Mix for about one minute to thoroughly combine the ingredients.
- Add the dry ingredients to the banana mixture and stir with a spoon until batter is completely blended, about 30 seconds.
- Set batter aside to rest for 30 minutes.
- Heat a flat bottom skillet over low heat for 5 minutes.
- Spray the skillet with a wave of cooking spray. Add ¼ cup portion to the skillet.
- Cook until the bubbles forming on the top side burst, about 3 minutes.
- Flip the pancakes over and continue cooking for about 2 minutes or until done.
- Repeat with remaining batter, spraying the skillet in between each pancake.
- Serve with butter and warm syrup.
- Measure the ingredients by weight and make sure everything is at room temperature.
- Let the batter rest for 30 minutes before baking.
- Watch the pancakes closely as they can brown easily.
- Cook over low-medium heat for the best results.