Coconut Flour Banana Pancakes (Paleo)

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.

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
• 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.

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.

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).

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.

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

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