Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes are a gluten-free breakfast treat. Easy to make, they're lovely for a lazy Sunday or a busy weekday. Hearty and delicious, they're a most excellent way to start the day!

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 over the years it has become a family favorite.

Ingredient Notes

• 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 (not sponsored).
• 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.

Important recipe tip: Before you add the coconut milk, whisk it until smooth. (It's often quite lumpy -- especially the light coconut milk.)

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

Recipe Tip: Cut your banana slices thin! The whole feel of the pancake will be better.

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

Recipe Tip: It's very important to use a nonstick pan for this recipe!

Recipe Tip: 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.

- Flip 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.)

Variation

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 ¾ cup for this recipe.

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 -- 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.

More Delicious Gluten-Free Coconut Flour Recipes

• The Best Gluten-Free Brownies
• 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 them as much as my family and I do!

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