Coconut Flour Banana Pancakes Gluten-Free

If you’ve got a couple of ripe bananas sitting on your counter and a bag of coconut flour in the pantry, you’re just a few steps away from fluffy, golden pancakes. These coconut flour banana pancakes are naturally gluten-free, light, and slightly sweet from the fruit. They make a wholesome breakfast that feels indulgent without weighing you down.

I’ve tested plenty of coconut flour recipes over the years, and let me tell you—this flour has a mind of its own. It soaks up liquid like a sponge, which means you can’t swap it one-for-one with regular flour. But once you get the hang of it, you’ll love how versatile it is. These pancakes are proof.

Whether you’re following a paleo lifestyle, looking for keto pancakes with coconut flour, or just want a healthier pancake recipe, this one ticks the boxes. Best of all? It’s simple.

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Why Use Coconut Flour for Pancakes?

Coconut flour is made from dried coconut meat. It’s naturally gluten-free and high in fiber. Unlike wheat flour, it requires more eggs and liquid to create structure. That’s why many coconut flour pancakes recipes rely on eggs. But don’t worry—I’ll show you both the standard and egg-free variations.

Here’s what makes coconut flour so great for pancakes:

• Nutrient-packed: Rich in fiber, protein, and healthy fats.
• Gluten-free & grain-free: Perfect for paleo, AIP, and low-carb lifestyles.
• Naturally sweet: A subtle coconut flavor pairs perfectly with bananas.

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Ingredients You’ll Need

For the base coconut flour banana pancakes recipe, grab these simple ingredients:

• 2 medium ripe bananas (mashed)
• 3 large eggs (see egg-free option below)
• ¼ cup coconut flour
• ¼ cup almond flour (optional, for fluffier texture)
• ½ teaspoon baking powder (use paleo baking powder if needed)
• ½ teaspoon cinnamon
• Pinch of salt
• ¼ cup almond milk (or coconut milk)
• 1 teaspoon vanilla extract
• Coconut oil or butter, for cooking

Optional add-ins: chopped pecans, chocolate chips, or shredded coconut.

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Step-by-Step Instructions

1. Mash the bananas in a medium bowl until smooth.
2. Whisk in eggs (or substitute flax/chia eggs if making vegan coconut pancakes). Add vanilla.
3. Stir in dry ingredients: coconut flour, almond flour, baking powder, cinnamon, and salt. Mix until just combined.
4. Add milk a little at a time. The batter should be thick but scoopable. Coconut flour will keep absorbing liquid, so don’t panic if it looks thicker after sitting.
5. Preheat a skillet over medium heat and lightly grease with coconut oil or butter.
6. Scoop 2–3 tablespoons of batter onto the skillet for each pancake. Spread slightly with a spoon.
7. Cook for 2–3 minutes per side until golden brown. Flip gently—these pancakes are delicate when hot.
8. Serve warm, stacked high with maple syrup, nut butter, or extra banana slices.

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Tips for the Best Fluffy Coconut Flour Pancakes

• Don’t rush the flip: Wait until the edges look set and the bottom is golden before flipping.
• Smaller pancakes = easier handling: Coconut flour pancakes break more easily if oversized.
• Add extra liquid if needed: Coconut flour thickens quickly. A splash more almond milk can bring the batter back to life.
• Make them egg-free: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The texture will be denser but still tasty.

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Variations to Try

• Egg-Free Coconut Flour Pancakes: Swap eggs for flax or chia eggs. Perfect for vegans.
• Keto Cinnamon Pecan Coconut Flour Pancakes: Fold in chopped pecans, add extra cinnamon, and serve with sugar-free syrup.
• Banana Coconut Flour Pancakes with Almond Milk: Keep it dairy-free and lighter with almond milk.
• Paleo Coconut Pancakes: Stick to paleo baking powder and natural sweeteners.
• Almond and Coconut Flour Pancakes: Add almond flour for a fluffier bite and slightly nutty flavor.
• Healthy Coconut Pancake Recipe: Skip syrup and top with nut butter and berries.

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Why These Pancakes Work for Different Diets

• Gluten-Free Pancakes with Coconut Flour: No wheat, no gluten—safe for celiac or gluten sensitivity.
• Paleo Pancakes with Coconut Flour: All ingredients fit a paleo template.
• Vegan Coconut Flour Pancakes: Swap eggs and use plant milk.
• Keto Pancakes with Coconut Flour: Keep bananas minimal, or swap for cream cheese + eggs to reduce carbs.
• AIP Pancakes Coconut Flour: Omit eggs and use plant-based binders with cassava flour.

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Serving Ideas

• Stack with fresh fruit and drizzle of honey.
• Spread almond butter between layers for a hearty breakfast.
• Sprinkle with toasted coconut flakes for extra crunch.
• Go decadent with melted dark chocolate on top.

Final Thoughts

These coconut flour banana pancakes are proof that healthier ingredients don’t mean sacrificing flavor. They’re light, fluffy, and endlessly customizable. Whether you’re cooking for kids, experimenting with paleo baking, or just craving a weekend breakfast that feels special, this recipe delivers.

So grab those ripe bananas and your bag of coconut flour—you’ve got the perfect reason to slow down, flip a few pancakes, and enjoy a sweet start to the day.

FAQs About Coconut Flour Banana Pancakes

1. Can I make coconut flour pancakes without bananas?

Yes! If you want to skip bananas, replace them with unsweetened applesauce or pumpkin puree. Keep in mind, the flavor will change, but the texture stays soft and moist.

2. Do coconut flour pancakes taste like coconut?

Slightly. Coconut flour has a mild coconut flavor, but once mixed with bananas, cinnamon, and vanilla, it becomes subtle. Most people can’t even tell it’s coconut flour.

3. How do I make keto pancakes with coconut flour?

For a keto version, reduce or omit bananas (since they’re higher in carbs). Instead, use cream cheese and eggs as your base, then mix in coconut flour. Add cinnamon and pecans for flavor.

4. Can I freeze these pancakes?

Absolutely. Cook the pancakes, let them cool, then layer them between parchment paper and store in a freezer bag. Reheat in a toaster or skillet.

5. How do I make vegan coconut flour pancakes fluffy?

The trick is adding a little extra liquid. Since eggs usually provide lift, replace them with flax eggs plus a splash more almond milk. Also, cook smaller pancakes to prevent breakage.

6. Why are my pancakes falling apart?

That usually means the batter needs more eggs or liquid. Coconut flour is very absorbent, so if it looks too thick or crumbly, add extra milk one tablespoon at a time until smooth.

7. Can I use cassava flour with coconut flour?

Yes. If you’re looking for paleo pancakes with cassava flour, combine cassava flour with coconut flour for a more traditional pancake texture.

8. What’s the best topping for coconut flour pancakes?

That depends on your mood! Maple syrup and butter are classics, but almond butter, fresh berries, or even a dollop of coconut yogurt are fantastic too.

9. Can I make these pancakes without baking powder?

Yes. If you’re strict paleo or AIP, you can use paleo baking powder or leave it out altogether. The pancakes will be denser but still tasty.