Name: Banana Pancakes with Coconut Flour
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 ripe bananas; 4 large eggs; 1/4 cup coconut flour; 1 1/2 teaspoons aluminum-free baking powder; 1/2 teaspoon cinnamon (optional)

Recipe

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This simple and delicious recipe makes an epic stack of coconut banana pancakes.

You’ll get all my tested tips in this post so your coconut flour banana pancakes always turn out!

stack of coconut flour banana pancakes topped with sliced bananas. Sliced bananas also surround the pancakes on a blue plate

Banana Pancakes with Coconut Flour

I’ve been whipping up my coconut flour pancakes for over a decade, which are so good that they’re also in one of my cookbooks. And while they’re delish, they’re not as sweet as my daughter’s favorite banana pancakes with shredded coconut.

This recipe is the best of both worlds: naturally sweetened banana pancakes with coconut flour that will make everyone’s tastebuds happy.

Using Coconut Flour in Pancakes

Coconut flour is higher in fiber and lower in carbs than all-purpose flour, which is why it is often used to make healthier and more nutritious pancake recipes. This recipe has bananas, so it’s not low-carb or keto, but it is very nutritious.

Ingredients

The amounts needed to make these banana pancakes with coconut flour are below. However, before you make swaps, here is why each is used and substitutes I’ve already tested:

Bananas: the riper the bananas the sweeter the pancakes.
Coconut flour: this will give your pancakes the fluffy texture you love.
Eggs: they have two jobs: they’re the liquid that the coconut flour will absorb and the “glue” that will hold these pancakes together. They cannot be omitted.
Baking powder: a little to help give these some lift and a fluffy texture than without it. It can be omitted if you must.

closeup of coconut flour banana pancakes on a blue plate

How to Make Coconut Banana Pancakes

Some tips in the steps to help give your pancakes the best texture and ensure they turn out to include:

Make the batter
You want to mash the bananas using a fork until they resemble a puree. Stop mashing when the banana starches begin to break down, and it looks wet. Then add the eggs and whisk well. And to that mixture, add the coconut flour, baking powder, and cinnamon if you want to add flavor.
Wait 10 minutes
Letting the coconut flour absorb the liquid before cooking helps thicken the batter and give the pancakes their texture. This step is crucial.
Cook the pancakes
Heat a non-stick surface over medium heat for about 1 minute. Then grease it well, immediately spoon about 2-3 tablespoons of the pancake batter, and gently spread it with the back of the spoon. Reduce the heat to medium-low, and if you have a lid for your pan, cover it to trap the heat. Cook the first side for 3 minutes, flip, and cook the other side for 3 more minutes.
Serve
These are best warm with your favorite toppings.

three side by side images of the batter for coconut flour banana pancakes at different stages of mixing

How to Keep These Pancakes from Falling Apart

Coconut flour pancakes are more delicate than most and tend to fall apart when you flip them. To prevent this, cooking them longer at a lower temperature ensures they cook nearly through right before flipping. The lower temperature prevents them from burning.

coconut flour pancake cooking on the stove

Best Pancake Toppings

To make these pancakes more nutritious I love topping them with some Greek yogurt, a drizzle of nut butter, or my epic blueberry pancake syrup.

More Breakfast Recipes with Coconut Flour

If coconut flour is your go-to for cooking and baking, then you’ll love Blueberry Coconut Flour Muffins, and this Paleo Pumpkin Bread for breakfast too

Banana Pancakes with Coconut Flour

coconut flour banana pancakes stacked and topped with banana slices

Servings: 2

Prep Time: 10

Cook Time: 10

Total Time: 20

This simple and delicious recipe makes an epic stack of coconut banana pancakes.

5 from 7 votes

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Ingredients

2 ripe bananas
4 large eggs
¼ cup coconut flour
1 ½ teaspoons aluminum-free baking powder
½ teaspoon cinnamon, optional

Instructions

Make the batter

In a large bowl, mash the bananas using a fork until they resemble a puree. Stop mashing when the banana starches begin to break down, and it looks wet. Then add the eggs and whisk well.
Add the coconut flour, baking powder, and cinnamon (if using).

Wait 10 minutes

Let the batter sit on the counter for at least 10 minutes to thicken. This is crucial for the coconut flour to give your pancakes texture, so don’t skip.

Cook the pancakes

Heat a non-stick surface over medium heat for about 1 minute. Once hot, grease it well and immediately spoon or scoop about 2-3 tablespoons of batter per pancake. Use the back of the spoon to spread it out gently. Reduce the heat to medium-low, and if you have a lid for your pan, cover it to trap the heat.
Cook the first side for 3 minutes, flip, and cook the other side for 3 more minutes. Do not press down with the spatula. Remove the pancakes from the heat and keep them warm while you repeat the process with the rest of the batter.

Serve

Serve them warm and topped with your favorite toppings.

Notes

Coconut flour pancakes don’t freeze as well as traditional pancakes. Leftovers will keep in the fridge for up to 4 days.
Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.