Coconut Flour Pancakes with Banana Recipe

stack of coconut flour pancakes on a whitle place iwth mango on top

5 from 6 votes

Coconut Flour Pancakes with Banana Recipe

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.

Prep Time15

Cook Time20

Total Time40

Course: Breakfast, Brunch

Cuisine: American

Keyword: cookies, pancakes with gluten-free flour, coconut flour recipes

Servings:

Calories: 275kcal

Author: Valentina K. Wein

Ingredients

½ cup mashed banana, from about 1 large banana
2 tablespoons granulated sugar
¼ teaspoon salt
4 large eggs
1 tablespoon pure vanilla extract
1½ cups unsweetened light coconut milk
½ cup plus 2 tablespoons coconut flour
½ cup gluten-free cup4cup all-purpose flour
1 tablespoon baking powder
3 tablespoons (plus a 2 tablespoons for the pan) unsalted butter, melted and cooled to room temperature
1 cup thinly sliced banana, (from about 1½ large bananas)
fruit and/or powdered sugar for garnish (if desired)

Instructions

Combine the wet ingredients. Add the mashed banana, sugar, salt, eggs and vanilla to a large mixing bowl. Whisk until it's as smooth as possible (there will be some lumps from the banana, which is okay.) Add the coconut milk and whisk again until smooth. (If the coconut milk is lumpy, whisk it before adding it to the bowl.)
Add the dry ingredients and banana slices. Add the coconut flour, gluten-free all purpose flour and baking powder to the wet ingredients. Add the cooled melted butter, 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.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition