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    Home » Paleo

    Coconut Flour Banana Pancakes (Paleo, No Sugar Added)

    Published: Feb 21, 2023 · by Katie

    Jump to Recipe·Print Recipe

    These coconut flour banana pancakes are moist, fluffy and easy to prepare. They are made with coconut flour and only sweetened with bananas - no sugar added. This easy coconut pancake recipe is paleo friendly, gluten free and dairy free.

    pancakes topped with maple syrup

    I remember eating a lot of pancakes growing up, but I don't know that my parents ever made banana pancakes!

    These days, banana pancakes are almost all I make. I like that I can create a healthy pancake batter by only using bananas to sweeten it. No sugar added recipes are my favorite for breakfast. And luckily, my kids love banana sweetened pancakes as much as I do.

    In fact, these coconut flour banana pancakes are one of our favorite breakfast recipes and I make variations of them all the time.

    Why You'll Love these Coconut Flour Banana Pancakes

    Not only are these pancakes made with coconut flour and only sweetened with bananas, but they have a lot more great qualities. They are:

    • gluten free and grain free - made with coconut flour and a little tapioca starch for texture
    • paleo friendly - these are paleo coconut flour banana pancakes
    • dairy free - no milk or butter in this recipe
    • no sugar added - only sweetened with bananas
    • nut free - perfect for anyone with nut allergies
    • soft and fluffy - unlike many coconut pancake recipes, these are actually fluffy and soft. Not thin or eggy.
    cut pancakes to show inside texture

    Ingredients

    Here's what you'll need to make these paleo coconut banana pancakes:

    • coconut flour
    • tapioca starch
    • cinnamon
    • baking powder
    • baking soda
    • salt
    • ripe bananas
    • eggs
    • water
    • avocado oil
    • vanilla extract

    The combination of coconut flour and tapioca starch is what makes these pancakes extra fluffy and moist, rather than dry and eggy. So, if you want extra fluffy coconut flour pancakes, don't skip out on the tapioca starch.

    ingredients-in-coconut-flour-banana-pancakes

    How to Make Coconut Flour Banana Pancakes

    The batter for these pancakes is made in one bowl, then cooked (covered) on a frying pan and ready to eat in minutes. Here's what you need to do:

    1. Combine dry pancake ingredients.
    2. Mix in wet ingredients.
    3. Let batter sit for 5 minutes to thicken. During this time, preheat a greased frying pan on medium heat (I greased my pan with coconut oil).
    coconut-banana-pancake-batter
    1. Pour ¼ cup pancake batter onto the greased frying pan. Cover with a lid and cook until bubbles form on top of the pancake.
    2. Remove the lid and flip, then cook until done.
    close up of pancakes

    Storage

    You may store leftover batter in the fridge. Cover it in the mixing bowl with some bees wax wrap or saran wrap and use within 3 days. The batter will thicken a bit more in the fridge...just mix in a tablespoon or two of water before cooking.

    For leftover cooked banana pancakes, store them in an air-tight container or baggie. They are best eaten within a week.

    Tips for Making the Best Coconut Flour Banana Pancakes

    • Measure ingredients by weight (when given). This is a more accurate way to measure ingredients. Using slightly too much coconut flour can make a big difference in the pancake texture.
    • Cook the pancakes in a frying pan and cover with a lid. Covering the pancakes cooks them more evenly and they'll turn out fluffier.
    • Use ripe bananas. For best results, I recommend using bananas that are yellow with many brown spots.

    More Recipes Using Coconut Flour

    paleo blueberry pancakes with coconut flour

    Paleo Blueberry Pancakes with Coconut Flour

    chocolate chip applesauce cookies

    Chocolate Chip Applesauce Cookies

    coconut flour sugar cookies

    Coconut Flour Sugar Cookies

    Print
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    pancakes topped with maple syrup

    Coconut Flour Banana Pancakes (Paleo, No Sugar Added)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
    • Author: Katie
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 8 pancakes 1x
    Print Recipe
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    Description

    These healthy coconut flour banana pancakes are soft, fluffy and only sweetened with bananas.  This pancake recipe is paleo, gluten free and dairy free.


    Ingredients

    Scale
    • ⅓ cup coconut flour (36g)
    • ¼ cup tapioca starch (30g)
    • 1 tsp cinnamon
    • 1 tsp paleo baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • ½ cup rounded, mashed banana (153g)
    • 3 large eggs
    • 3 Tbsp water
    • 2 Tbsp avocado oil
    • 1 tsp vanilla extract

    Instructions

    1. In a medium-sized mixing bowl, combine dry pancake ingredients: coconut flour, tapioca starch, cinnamon, baking powder, baking soda and salt.
    2. Mix in wet ingredients: mashed banana, eggs, water, avocado oil and vanilla.
    3. Let the batter sit for 5 minutes to thicken. During this time, preheat a greased frying pan on medium heat (I greased my pan with coconut oil).
    4. Pour ¼ cup pancake batter onto the greased frying pan. Cover with a lid and cook until bubbles form on top of the pancake*
    5. Remove the lid and flip, then cook until done.

    Notes

    *Covering the frying pan will make your pancakes fluffier

    Did you make this recipe?

    Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

    pinterest image for coconut flour banana pancakes
    « Chocolate Tigernut Flour Cupcakes (Paleo, Nut Free)
    Healthy Honey Garlic Chicken Thighs (Paleo) »

    Reader Interactions

    Comments

    1. Katie

      February 22, 2023 at 12:24 pm

      My family and I love these coconut flour pancakes. Enjoy!

      Reply
    2. Linda Boror

      May 13, 2023 at 9:26 am

      Best banana pancakes ever!!!🥞

      🤔If only I would get more out of a recipe.... I always have to double the recipe to get about 13.

      Reply
      • Katie

        May 14, 2023 at 6:13 am

        I'm glad you liked them! Hopefully doubling the recipe worked well.

        Reply
    3. Christina

      May 10, 2024 at 2:35 am

      I had run out of your paleo muffins or loaf to have this morning for breakfast , (sent the last batch to my daughter at Uni!), so I thought of making pancakes. Hadn’t tried this recipe before, have made the tigernut ones loads of times. They were super quick to rustle up (30 mins as you say), and were delicious. I spread with almond butter for a protein boost. Nice and filling too. Thanks Katie for another great recipe!
      And I love your updated website, a fresh look and easy to navigate.

      Reply
      • Katie

        May 10, 2024 at 7:13 am

        Hi Christina! So glad you liked these pancakes too! And yes, isn't the refresh nice? Much needed! I'm glad you found it easier to navigate 🙂

        Reply
    4. Maria

      February 09, 2025 at 12:54 pm

      These are the fluffiest pancakes I've ever made! They have the perfect amount of sweetness and banana flavor, are filling for breakfast and snacks, and are great toasted up over the next few days! Thank you 🙂

      Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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