Light, fluffy, and bursting with natural sweetness, Coconut Flour Banana Pancakes are a wholesome breakfast treat you’ll want to make again and again. These pancakes bring together the gentle nutty flavor of coconut flour with ripe bananas, creating a naturally gluten-free, grain-free, and delightfully satisfying start to your day. Whether you’re new to coconut flour or a seasoned pancake lover, this recipe is simple, quick, and adaptable to your pantry staples and taste preferences.
Why This Coconut Flour Banana Pancakes Stands Out
Unlike traditional pancakes that rely heavily on wheat flour, this recipe uses coconut flour, which is not only gluten-free but packed with fiber and healthy fats. The use of overripe bananas adds natural sweetness and moisture, reducing the need for extra sugar or artificial ingredients. Eggs provide structure and protein, making these pancakes a balanced breakfast option. Plus, with just four main ingredients, it’s a fuss-free recipe that even beginner cooks can master.
What really makes these Coconut Flour Banana Pancakes shine is their versatility. The mild coconut flavor pairs beautifully with warm spices like cinnamon or nutmeg and toppings ranging from fresh berries to nut butters. They’re perfect for those who want to enjoy a comforting breakfast without a long ingredient list or complicated steps.
Ingredient Checklist
- 3 large overripe bananas – The riper, the better for natural sweetness and moisture.
- 1/4 cup coconut flour, sifted – This ensures a smooth batter without lumps.
- 3 large eggs – Acts as a binder and adds protein.
- 1-2 tablespoons milk of choice (optional) – Helps adjust batter consistency; almond, oat, or dairy milk all work well.
Optional additions: 1/2 teaspoon cinnamon, vanilla extract, or a pinch of salt to enhance flavor.
Prep & Cook Tools
- Mixing bowl – For combining your ingredients efficiently.
- Whisk or fork – To mash bananas and blend the batter smoothly.
- Sifter or fine mesh sieve – For sifting coconut flour, preventing clumps.
- Non-stick skillet or griddle – To cook pancakes evenly without sticking.
- Spatula – For flipping pancakes gently.
- Measuring cups and spoons – To ensure ingredient accuracy.
Make Coconut Flour Banana Pancakes: A Simple Method
Step 1: Prep Your Bananas
Peel and place the overripe bananas into your mixing bowl. Mash them thoroughly using a fork or whisk until you achieve a smooth, lump-free consistency. This natural sweetness is the base of your pancakes.
Step 2: Sift Coconut Flour
Sift the 1/4 cup of coconut flour into the mashed bananas. Coconut flour tends to clump, so sifting ensures an even and light batter texture.
Step 3: Add Eggs and Optional Milk
Crack in the three eggs and whisk them into the banana-coconut flour mixture. If the batter seems too thick, add 1 to 2 tablespoons of your preferred milk to loosen it slightly. The batter should be thick but pourable.
Step 4: Optional Flavor Boosts
If desired, stir in cinnamon, vanilla extract, or a pinch of salt for added depth of flavor. This step is optional but highly recommended for a more aromatic pancake experience.
Step 5: Heat Your Pan and Cook
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter. Pour 1/4 cup portions of batter onto the pan. Cook for 2-3 minutes until bubbles start to form on the surface, then carefully flip and cook the other side for another 2 minutes or until golden brown.
Step 6: Serve Warm
Stack your pancakes and serve them immediately with your favorite toppings – think fresh fruit, nut butter, maple syrup, or a dollop of yogurt.
Seasonal Spins
- Spring: Top with fresh strawberries and a drizzle of honey for a bright, fresh breakfast.
- Summer: Add blueberries or raspberries to the batter for bursts of juicy flavor.
- Fall: Mix in pumpkin puree and pumpkin pie spice for a cozy twist.
- Winter: Sprinkle chopped nuts and a touch of cinnamon sugar on top for warmth and crunch.
Avoid These Traps
- Don’t skip sifting the coconut flour; it can cause clumping and uneven texture.
- Avoid overripe eggs or any eggs with an off smell to ensure freshness and safety.
- Be careful not to overcook the pancakes; coconut flour cooks faster and can dry out if left too long.
- If the batter is too thick, add milk gradually—too much liquid will make pancakes fall apart.
Keep It Fresh: Storage Guide
Once cooked, allow your Coconut Flour Banana Pancakes to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat gently in a toaster or microwave before serving to maintain their fluffy texture.
Handy Q&A
Can I substitute eggs in this recipe?
Yes! You can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or chia eggs as an egg alternative. Keep in mind the texture might be slightly different, but it will still be delicious.
Is coconut flour the same as shredded coconut?
No, coconut flour is finely ground dried coconut meat with most of the fat removed, making it very absorbent. Shredded coconut is larger flakes and won’t work as a direct substitute in this recipe.
Can I make these pancakes vegan?
To make vegan pancakes, replace eggs with flax or chia eggs and use a plant-based milk. The texture may be a bit different, but they’ll still taste great.
What toppings work best with Coconut Flour Banana Pancakes?
These pancakes pair well with fresh fruit, nut butters, maple syrup, honey, yogurt, or even a sprinkle of toasted coconut flakes for extra flavor and texture.
You Might Also Like
- Fluffy Banana Pancakes from Pinch of Yum
- Flourless Banana Pancakes by Sally’s Baking Addiction
- One Bowl Pumpkin Pancakes by Minimalist Baker
- Coconut Pancakes with Lime Syrup from Love & Lemons
The Last Word
Coconut Flour Banana Pancakes are a simple yet satisfying way to elevate your morning routine. With just a handful of ingredients and minimal prep, these pancakes offer a nourishing and naturally sweet breakfast that everyone can enjoy. They’re perfect for busy mornings, weekend brunches, or anytime you want a comforting, wholesome treat. Experiment with your favorite toppings and seasonal additions to keep this recipe fresh and exciting all year long.
Start your day with these fluffy, flavorful pancakes and savor the lovely blend of coconut and banana in every bite!
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Coconut Flour Banana Pancakes
Equipment
- Mixing Bowl
- Whisk or fork
- Sifter or fine mesh sieve
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 3 large overripe bananas the riper, the better for natural sweetness and moisture
- 1/4 cup coconut flour sifted to ensure smooth batter without lumps
- 3 large eggs acts as a binder and adds protein
- 1-2 tablespoons milk of choice optional, helps adjust batter consistency; almond, oat, or dairy milk all work well
- 1/2 teaspoon cinnamon optional addition to enhance flavor
- vanilla extract optional addition to enhance flavor
- pinch salt optional addition to enhance flavor
Instructions
- Peel and place the overripe bananas into your mixing bowl. Mash thoroughly using a fork or whisk until smooth and lump-free.
- Sift the 1/4 cup of coconut flour into the mashed bananas to prevent clumping and ensure an even batter texture.
- Crack in the three eggs and whisk into the banana-coconut flour mixture. If the batter is too thick, add 1 to 2 tablespoons of preferred milk to loosen slightly.
- Optionally stir in cinnamon, vanilla extract, or a pinch of salt for added flavor.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter. Pour 1/4 cup portions of batter onto the pan.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook the other side for 2 minutes or until golden brown.
- Stack the pancakes and serve immediately with your favorite toppings like fresh fruit, nut butter, maple syrup, or yogurt.
Notes
- Be sure to sift the coconut flour to avoid clumps and achieve a light batter texture.
- Use ripe bananas for natural sweetness and moisture, reducing the need for added sugar.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 2 months.
- For vegan pancakes, substitute eggs with flax or chia eggs and use plant-based milk.
- Experiment with seasonal toppings like fresh berries, pumpkin puree, or nuts for variety.
