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A stack of fluffy coconut flour banana pancakes

Coconut Flour Banana Pancakes

Fluffy, light, and naturally sweet, these coconut flour banana pancakes are gluten-free, dairy-free, and easy to make. Perfect for a cozy breakfast or weekend brunch with your favorite toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 people
Course: Breakfast, Brunch
Cuisine: American, gluten-free, Paleo-Inspired
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 medium ripe bananas mashed
  • 3 large eggs or flax eggs for vegan option
  • ¼ cup coconut flour
  • ¼ cup almond flour optional, for fluffier texture
  • ½ teaspoon baking powder paleo-friendly if needed
  • ½ teaspoon ground 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.

Method
 

  1. Peel and mash the bananas in a medium bowl until smooth.
  2. Crack in the eggs (or flax eggs if vegan) and whisk with bananas. Stir in vanilla.
  3. Add coconut flour, almond flour, baking powder, cinnamon, and salt. Mix gently.
  4. Pour in the almond milk and stir until you get a thick, scoopable batter.
  5. Heat a non-stick skillet over medium heat and grease with coconut oil or butter.
  6. Drop 2–3 tablespoons of batter for each pancake, gently flattening with a spoon.
  7. Cook for 2–3 minutes until the edges look set. Flip carefully and cook another 2–3 minutes until golden.
  8. Stack them up and serve warm with maple syrup, bananas, or your favorite toppings.

Notes

  • Smaller pancakes are easier to flip and hold together.
  • Batter thickens quickly as coconut flour absorbs liquid. Add a splash of almond milk if it gets too thick.
  • For a nut-free version, skip almond flour and use only coconut flour, but add an extra egg for structure.
  • These pancakes freeze well. Store between parchment sheets and reheat in the toaster.