Banana Pancakes with Coconut Flour

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

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).

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.

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.

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.