Coconut Flour Banana Pancakes

These coconut flour banana pancakes are so light and fluffy, you won’t believe they need just 3 ingredients to make! No grains and no dairy are needed, they take minutes to prepare! 

coconut flour banana pancakes

Coconut Flour Banana Pancakes

When it comes to banana pancake variations, my favorite recipes to make are almond flour banana pancakes, flourless banana pancakes, and these coconut flour banana pancakes.

Over the past few months, I’ve been on quite the pancake kick. I tend to go through phases with my breakfasts. First, it was the oatmeal phase, then it was the cinnamon rolls phase, and now, it’s evidently pancakes. To be fair though, I can see this trend lasting longer than the others.

Many people assume that pancakes should be reserved for weekends, but I find they are great anytime. I try and change up the pancakes I make, using different flavors and flour blends. Recently, my mom gifted me a bag of coconut flour and I’ve been using it in a plethora of recipes. While I like to use it in classic coconut flour pancakes, I’ve found that they taste even better with banana in them!

I’ve been meaning to share a coconut flour banana pancake recipe for quite some time. They are perfect when I want a quick and healthy breakfast, and I love how filling and satisfying they are. Ready in minutes, they need just 3 ingredients.

No grains and no dairy are needed, but you’d never tell. The texture is thick, fluffy, and the center is like a moist cake! They are naturally sweet and with a subtle banana flavor, without being overpowering. There is also no coconut flavor whatsoever! 

I had some friends over for a lazy Saturday brunch and served them these pancakes and NO ONE believed me when I said they were made with coconut flour- They were so fluffy!

How do you make banana pancakes with coconut flour?

The Ingredients

  • Bananas– The riper the bananas are, the sweeter and more moist the pancakes will be.
  • Coconut flour– Sifted to ensure there are no clumps. 
  • Eggs– Room temperature eggs.
  • Milk of choice– Optional, but only needed if your batter is too thick and dense. 

The Instructions

Start by mashing or blending your bananas until smooth. Add the coconut flour and eggs and whisk well, until a smooth batter remains. Now, if the batter is too thick, add a tablespoon or two of milk. 

Now, place a greased non-stick pan over medium heat. Once hot, drop spoonfuls of the batter onto the pan and cover it immediately. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further 2 minutes. Repeat the process until all the batter has been used. 

banana pancakes with coconut flour

Tips to make the best coconut flour banana pancakes

  • Coconut flour brands differ considerably. You may or may not need to add the milk. Alternatively, if your batter is too thin, add extra coconut flour.
  • These pancakes are not overly sweet, relying on the bananas for sweetness. If you’d like super sweet pancakes, add 1-2 teaspoons of your favorite granulated sweetener.
  • I recommend covering the pancakes while they are cooking. This process traps the air and ensures the pancakes become extra thick and fluffy. 

Storing and freezing coconut flour banana pancakes

  • To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.
  • To freeze: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

3 ingredient coconut flour pancakes

More coconut flour recipes to try

coconut flour banana pancakes

Coconut Flour Banana Pancakes

These coconut flour banana pancakes are so thick and fluffy, you won't believe they need just 3 ingredients! No grains and no dairy needed, they take minutes to make.
5 from 68 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 12 pancakes
Calories: 59kcal
Author: Arman

Ingredients

Instructions

  • In a large mixing bowl or high-speed blender, blend your banana until mostly smooth. Add in the coconut flour and eggs and whisk together, until a thick batter remains. If the batter is too thick, add the milk, one tablespoon at a time, as needed.
  • Place a large, non-stick pan over medium heat. Once hot, drop large spoonfuls of the batter onto it and cover the pan immediately. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes.
  • Repeat the process until all the pancakes have been used.

Notes

TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Sodium: 25mg | Potassium: 139mg | Fiber: 2g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg | NET CARBS: 7g
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