These coconut flour banana pancakes are thick, fluffy, and delicious. They’re paleo, gluten free, dairy free, and perfect for breakfast or brunch served with maple syrup. Or top them with a handful of fresh berries, a drizzle of almond butter, or some dark chocolate chips.
What to serve with these coconut flour banana pancakes
Top these pancakes with some banana slices and a drizzle of maple syrup. Fresh blueberries, strawberries, or blackberries would be delicious too. Or to take them to the next level, serve them with these caramelized peaches instead.
Main ingredients and substitutions
These pancakes call for two large bananas. If the bananas you have are quite small, you can use 2 1/2 or even 3 bananas. I chose bananas that were ripe but not overly ripe, because I didn’t want the pancakes to be too sweet. If you prefer your pancakes on the sweeter side, choose bananas that are riper with plenty of brown spots.
I used coconut flour (my go-to grain-free flour) in these pancakes. Coconut flour has a subtle coconut flavor that pairs perfectly with the bananas in this recipe.
This recipe calls for almond butter which helps bind the batter and gives the pancakes a satisfying texture. I tested these without the almond butter and the end result was eggy and soggy.
If you don’t have almond butter (or need to avoid it for allergy reasons) you could try using cashew butter, walnut butter, tahini, or sunflower seed butter instead and I suspect they will work (but I haven’t tested those substitutions).
To give these paleo pancakes some additional flavor I added vanilla extract, cinnamon, and nutmeg. You can omit any of these if you don’t have them on hand and the pancakes will still be tasty, but they’re even better if you include them. If you’re a big fan of cinnamon you could even double the amount for an extra hit of cinnamon flavor.
How to make them
Start by mashing your banana in a large mixing bowl. I used a potato masher, but the back of a fork works too.
Next you’ll add the eggs, almond butter, apple cider vinegar, vanilla, cinnamon, nutmeg, and salt. Now’s the time to whisk well to ensure a fluffy end result. Then add the coconut flour and baking soda, and whisk again to incorporate those dry ingredients. Be careful not to over mix at this point, but do make sure there are no lumps from the coconut flour.
The next step is to heat up a non stick frying pan at low-medium heat with some coconut oil. Once the pan is hot, you’re ready to cook up the first batch of pancakes. Don’t overcrowd the pan – three or four pancakes at a time is perfect.
Use about three tablespoons of batter per pancake and be sure to spread the batter out a bit with your spoon (the batter is thicker than traditional pancake batter so you’ll need to spread it otherwise the pancakes will be too thick).
Once bubbles start to form, the coconut flour banana pancakes are ready to flip. Cook the other side for a few minutes and they’re done.
Keep a close eye on these coconut flour pancakes because they do tend to burn easily. For optimal results, don’t walk away from the stove. Repeat until all the batter is used up.
You can keep the pancakes warm in the oven if you like (I personally never bother with that because I find them just as tasty at room temperature). Alternatively, you can use multiple pans at the same time to speed things up and get these tasty paleo banana pancakes on the table.
Storage and freezing
Store these coconut flour banana pancakes in an airtight container in the fridge for up to three days or freeze them for up to six months. Reheat the pancakes in the oven or microwave to your desired temperature before serving.
More breakfast & brunch recipes
- These coconut flour crepes are yummy served with either sweet or savory fillings.
- This omelette made with chickpea flour is a vegan version of the classic breakfast dish.
- These corn muffins are golden, moist, and subtly sweet.
- These buckwheat muffins are filling, chocolaty, and delicious.
Coconut Flour Banana Pancakes
Equipment
- Large nonstick frying pan
Ingredients
- 4 eggs
- 2 large bananas
- 1/3 cup coconut flour
- 1/4 cup almond butter
- 3 teaspoons coconut oil
- 1/2 teaspoon apple cider vinegar (or substitute lemon juice or white vinegar)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- Pinch of cinnamon
- Pinch of nutmeg
- Pinch of salt
Instructions
- In a large mixing bowl, mash the bananas using either a potato masher or a fork.
- Add the eggs, almond butter, apple cider vinegar, vanilla extract, cinnamon, nutmeg, and salt, then whisk well until thoroughly combined.
- Add the coconut flour and baking soda, then whisk again to combine.
- Add 1 teaspoon of coconut oil to a large non stick frying pan and set it to low-medium heat (reserve the rest of the coconut oil for later – only 3-4 pancakes will fit in the pan at a time so you’ll add a teaspoon of coconut oil to the pan with each subsequent batch).
- Once the pan is heated, make 3-4 pancakes at a time using approximately three tablespoons of batter per pancake, then use a spoon to spread the batter out a bit so the pancakes aren’t too thick.
- Cook the pancakes until bubbles start to form (stove temperatures vary but this should take approximately 2-4 minutes), then use a spatula to flip them and continue cooking for an additional 2-4 minutes or until they’re cooked through.
- Repeat this process until the batter is finished. If desired, keep the pancakes warm in the oven at 250 degrees Fahrenheit while you make the next batches (or alternatively, you can use multiple pans at the same time to speed up the process).
Notes
- Optional toppings including banana slices, a drizzle of nut butter, paleo chocolate chips, fresh berries, and maple syrup.
- Store these coconut flour banana pancakes in an airtight container in the fridge for up to three days or freeze them for up to six months, then reheat in the oven before serving.
Nutrition
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