Recipe Card: Coconut Flour Banana Pancakes (PRINTABLE)

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Soft, fluffy coconut flour banana pancakes made with simple ingredients, plus foolproof tips for perfect results every time.

Prep Time20

Cook Time10

Rest time30

Total Time1

Course: Breakfast, Main Course, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: pancakes

Calories: 85kcal

Author: Tikare

In a small bowl, whisk together the coconut flour, tapioca starch, baking soda, and salt until well combined.
In a large bowl, use a fork to mash the ripe bananas until the mixture is completely smooth and free of large chunks.
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 the 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.
Lightly coat the skillet with cooking spray and scoop about ¼ cup of batter onto the pan.
Cook until the bubbles forming on the top side burst, about 3 minutes.
Carefully flip and cook for another 2 minutes, or until cooked through.
Repeat with the remaining batter, lightly greasing the skillet between batches.
Serve warm with butter and maple syrup, if desired.

Measure the ingredients by weight whenever possible for the most consistent results.
Bring the ingredients to room temperature before mixing.
Don't skip the 30-minute batter rest.
Cook over low to medium-low heat to prevent over-browning while the centers finish cooking.

Doneness Cues

The batter should noticeably thicken after the 30-minute rest.
Small bubbles should form and burst on the surface before flipping.
The edges will look set and lightly dry.
Both sides should be golden brown, and the center should spring back lightly when touched.
Avoid increasing the heat. The pancakes should brown gradually while the centers cook through.

Storage

Refrigerator: Store cooled pancakes in an airtight container for up to 4 days.
Freezer: Freeze the pancakes in a single layer until firm, then transfer them to a freezer-safe bag or container. They'll keep well for up to 3 months. Place parchment paper between pancakes to prevent sticking.
Reheating: Warm the refrigerated pancakes in the microwave, in a toaster, or in a skillet over low heat until heated through. Frozen pancakes can be reheated directly from frozen or thawed overnight in the refrigerator.