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Three pancakes stacked on a white plate.
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4.15 from 7 votes

Coconut Flour Banana Pancakes (Paleo)

These coconut flour banana pancakes are thick, fluffy, sweet, and delicious. They're paleo, gluten free, dairy free, and perfect for a weekend breakfast or brunch.
Prep Time7 mins
Cook Time15 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Servings: 5
Calories: 225kcal


  • Large nonstick frying pan


  • 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


  • 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).


  • 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.


Serving: 2pancakes | Calories: 225kcal | Carbohydrates: 18g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 131mg | Sodium: 123mg | Potassium: 311mg | Fiber: 5g | Sugar: 7g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg