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.
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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.
What’s in this recipe?
- coconut milk
- coconut flour
- lemon juice
- baking soda and powder
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 1/4 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 below.)
Recipe Tips and Substitutions
- 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.
- Keel 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.
I hope you love these Banana Coconut Flour Banana Pancakes as much as we do!
More delicious coconut flour recipes:
- Coconut Flour Brownies
- Chocolate Coconut Cookies
- Coconut Flour Muffins with Lemon
- Lemon Bars with Coconut Crust
- Coconut Flour Cake
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.
Makes about 18 small pancakes / serving size: about 3 pancakes
Please not that the "cook time" is for all of the pancakes, which will be done in batches.
- 1½ cups unsweetened light coconut milk
- ¼ cup unsalted butter, melted (plus about 2 tablespoons for the pan)
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon juice
- 6 large eggs
- ½ cup banana, mashed (from about 1 large banana)
- ½ cup plus 2 tablespoons coconut flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup banana, thinly sliced (from about 1½ large bananas)
- fruit and/or powdered sugar for garnish (if desired)
Combine the wet ingredients. In a large mixing bowl, add the coconut milk, melted butter, vanilla and lemon juice. Mix to blend. Then add the eggs and whisk until super smooth, at least 30 seconds. You can also use an electric mixer for this part. Now add the mashed banana and stir.
Add the dry ingredients and banana slices. Add the coconut flour, sugar, baking powder, baking soda and salt to the wet ingredients. Mix until smooth and fold in the banana slices.
Cook the pancakes. Preheat a large non-stick skillet over low-medium heat and generously coat it with butter. To shape and size the pancakes, use a ¼ cup measure to drop the batter into the pan, with a few inches between each one. (You shouldn't try to make them any bigger than this because they might be difficult to flip as they will be slightly fragile at this stage.) Turn the heat to low after a minute or so. Flip the pancakes 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. Repeat until you've used all of the batter.
Garnish and serve. Garnish with fresh fruit and/or powdered sugar if desired, and serve right away.
Calorie count is only an estimate.
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