Coconut Flour Pancakes with Banana

Coconut Flour Pancakes with Banana are a gluten-free treat. Whether they're for a lazy Sunday or a busy weekday, these hearty pancakes will deliciously fit the bill.

Next to Cup 4 Cup gluten-free all-purpose flour, I use coconut flour more than anything for gluten-free baking. The flavor of coconut flour is mild and it absorbs a lot of liquid, so not much is needed.

I created these gluten-free coconut flour banana pancakes for my son with Celiac Disease years ago, and it has become a family favorite.

Jump to:

• Ingredients that Make These Pancakes Stand Out
• How to Make Them
• Recipe Tips and Variations
• Can you make them ahead?
• More Delicious Coconut Flour recipes
• Coconut Flour Pancakes with Banana Recipe

Ingredients that Make These Pancakes Stand Out

• coconut milk - The coconut milk adds a nut-like flavor to the pancakes. Be sure to get unsweetened coconut milk. You can use whole fat or light. This recipe has been tested with Thai Kitchen Lite Coconut milk. Important: Before you add the coconut milk, whisk it until smooth. (It's often quite lumpy -- especially the light coconut milk.
• coconut flour - Gluten-free, coconut flour is made from dried coconut "meat." It has a lovely subtle flavor that is not overpowering, and doesn't necessarily make things taste like coconut. It does a great job thickening batters without drying out the final product. You should be able to find it in most grocery stores. What can you substitute for coconut flour? Almond flour is a great substitute for coconut flour. You will need a larger measurement though, because it absorbs much less liquid. Usually three times the amount of almond flour is needed.

(All of the ingredients and measurements are in the recipe card below.)

How to Make Them

- Mix all of the wet ingredients together and whisk for about thirty seconds.

- Add the dry ingredients and mix until smooth. Then fold in the sliced bananas. The batter should be on the thick side, but pourable.

- Place a non-stick pan over low-medium heat and use a pasty brush to lightly coat it with butter. Add the batter to form pancakes using a ¼ cup measure. Coconut flour banana pancakes need a couple of inches between them, so you can easily flip them. Turn the heat down to low.

- Flip with with a flat-bottomed spatula when you start to see tiny bubbles on the top surface and the edges are beginning to turn slightly golden. This will take around three minutes.

- Once flipped, they'll only need a minute or so to finish cooking.

(More detailed instructions are in the recipe card below.)

Recipe Tips and Variations

• Cut your banana slices thin! The whole feel of the pancake will be better.
• A non-stick pan is important for this recipe!
• Do not flip the pancakes until you start to see tiny bubbles on the top surface and the edges are beginning to turn slightly golden. If they're not ready to flip, they might fall apart in the process. Coconut flour pancakes can be fragile but you shouldn't have any trouble if you're patient.
• You might be wondering if you can add chocolate chips . . . because why wouldn't you be? 😉 Go for it. The mini chips will work the best. I'd add about 1 cup for this recipe.
• Coconut flour pancakes are not as fluffy as traditional pancakes -- they are at their fluffiest as soon as they come out of the pan, so serve them right away.

Can you make them ahead?

You can make the batter ahead of time. Keep it in an airtight container in the refrigerator for up to two days. Do not cook the pancakes ahead, as they are the best right out of the pan.

More Delicious Coconut Flour recipes

• Best Gluten-Free Brownies with Coconut Flour
• Lemon Bars with Coconut Crust
• Almond Butter Bread (Gluten-Free)
• Macadamia Honey Bread (Gluten-Free)
• Chocolate Chip Coconut Flour Cookies

And here are a handful of some of the Best Coconut Flour Recipes for cookies, brownies, breads and more.

I hope you love these Banana Coconut Flour Banana Pancakes as much as we do!

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