Coconut Flour Banana Pancakes: Gluten-Free Breakfast
These coconut flour banana pancakes rely on a specific resting period to succeed. Let the batter rest for 3 minutes so the coconut flour can fully hydrate. This step ensures the pancakes do not fall apart in the pan. Cook them over medium-low heat at 180°C (356°F) to prevent the exterior from burning while the interior stays soft. Use a spatula to flip them carefully once bubbles form on the surface.
Coconut Flour Banana Pancakes: Gluten-Free Breakfast
Recipe cardIngredients
Instructions
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Prepare the banana
Mash the banana with a fork in a medium bowl. Work it until the mixture is smooth and free of large lumps. This ensures the pancakes have a uniform texture.
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Mix wet ingredients
Whisk the eggs in a separate bowl until they are lightly frothy. Stir them into the mashed banana along with the vanilla extract until fully incorporated.
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Combine dry ingredients
Sift the coconut flour, baking powder and sea salt into a small bowl. Sifting removes lumps to help the batter stay smooth.
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Form the batter
Add the dry mixture to the wet ingredients in two batches. Whisk continuously to produce a thick, smooth batter.
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Adjust the consistency
Gradually pour in the coconut milk while whisking. Stop when the batter is thick but pourable, resembling a creamy pancake batter.
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Hydrate the flour
Let the batter rest for 3 minutes. This allows the coconut flour to fully hydrate, which prevents the pancakes from being grainy.
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Fry the pancakes
Heat a non-stick frying pan over medium-low heat at 180°C (356°F) and lightly oil the surface. Pour 50ml of batter per pancake and cook for 2–3 minutes until bubbles form and edges set.
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Flip and finish
Flip each pancake with tongs and cook for 1 minute. The underside should be golden brown and the centre cooked through.
Cook the pancakes over medium-low heat to avoid burning the exterior while the interior remains raw. If the batter is too thick to pour, add cold water or coconut milk one teaspoon at a time until you achieve a creamy consistency.
Getting the texture right
Let the batter rest for 3 minutes before cooking. This allows the coconut flour to hydrate fully so the pancakes do not crumble. Use medium-low heat around 180°C (356°F) to ensure the centre cooks through without burning the exterior. Add a splash of coconut milk if the batter is too thick.
What to serve with it
Serve these pancakes hot with fresh berries, maple syrup and shredded coconut. For more protein, add a spoonful of almond butter or peanut butter. You can also finish the dish with a dollop of Greek yoghurt or coconut cream to add a richer and creamier texture to the breakfast.
Storing and reheating
Keep cooked pancakes at room temperature for no more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 weeks to maintain freshness. Reheat them in a pan over low heat until warmed through.
Making it ahead
Prepare the batter in advance and store it in the fridge for a few hours. Mix the dry and wet ingredients separately and combine them just before cooking to ensure the baking powder remains active. This method allows you to cook the pancakes quickly during a busy morning routine.
Nutrition per serving
- Calories
- 115
- Protein
- 4.2 g
- Carbs
- 8.5 g
- Fat
- 6.1 g
- Fiber
- 3.8 g
- Sugar
- 4.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Does coconut flour work in pancakes?
Yes, coconut flour works well but it absorbs more liquid than wheat flour. You must use eggs and coconut milk to provide the necessary moisture and structure to prevent the pancakes from becoming too dry or crumbly.
What can I make with coconut flour and bananas?
You can make these fluffy pancakes, muffins, or quick breads. The combination of mashed banana and coconut flour creates a dense, naturally sweet base that is suitable for various gluten-free baked goods and breakfast treats.
How do you make banana and coconut pancakes?
Mash ripe bananas and whisk them with eggs and vanilla. Stir in coconut flour, baking powder and salt, then thin the mixture with coconut milk. Fry small portions in a non-stick pan over medium-low heat until golden brown.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
