Go Back
+ servings
stack of coconut flour pancakes on a whitle place iwth mango on top

Coconut Flour Pancakes with Banana

Valentina K. Wein
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.
5 from 6 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Brunch
Cuisine American
Servings 6
Calories 344 kcal


  • 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
  • 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.
Keywords cookies, pancakes with gluten-free flour, coconut flour recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.