Coconut Flour Banana Pancakes

Name: Coconut Flour Banana Pancakes
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!

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.

Mixing

side shot of dry ingredients mixed in a bowl

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.

Cooking

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.)

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.

Pro tip!

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!

FAQ’s

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?

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.

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).

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