These Paleo banana coconut flour pancakes are so perfectly fluffy, moist and sweet that you won’t believe they’re grain free, dairy free, nut free and refined sugar free! Your family’s paleo breakfast just got a new delicious addition!
In my house, pancakes are typically an extra-special treat, and not exactly for obvious reasons. Yes, of course, they’re delicious and sweet always make you feel like you’re having dessert for breakfast. They’re definitely special in that way.
But, why they’re extra special around here goes beyond the fact that they’re fun. It’s because pancakes drive me a little crazy most of the time, and, therefore require the stars to align in order for me to motivate myself to make them.
It’s actually really silly. Pancake recipes, even Paleo ones, aren’t particularly difficult or time consuming compared to the regular breakfast hashes I make. I’ve accepted that it all comes down to my own stupid perfectionism about pancake flipping. See? I told you – ridiculous. And so I made a little commitment to myself to get over this hangup by making pancakes more often. Project number 1 – these banana coconut flour pancakes!
For all the paleo pancake recipes I’ve made thus far, I’ve used a combination of coconut flour and tapioca flour for a texture that sort of closely mimics actual gluten filled fluffy pancakes. Like the ones from the box mix. I say sort of because I’m being honest, and I say “closely mimics” because my family members claim that it does. For this version I added in mashed bananas for an ultra moist and sweet version of my favorite kind of paleo pancakes.
In case you’re a.) new to making coconut flour pancakes b.) pancake-shy like I am, I’d like to give you my best tips for getting paleo pancakes to work for you.
First, RESPECT the coconut flour! A little bit goes a long way, like a looooong way. A bit too much and your batter is thick and chalky, too little and it spreads everywhere. I recommend sifting and measuring by Tbsp to make sure you’re getting the right amount. The coconut flour will also cause the batter to seem thick even when it’s perfect, and you’ll need to spread each pancake out in the pan to form circles with just the right thickness.
Second, the cooking part. I find that paleo pancakes cook well over medium-low heat on my stove, and definitely not above medium heat. In order for the inside of the pancakes to cook fully, they need to cook longer and that means the outside will burn easily if your heat is too strong. I also highly recommend using your best non-stick skillet or griddle and greasing the pan with just a thin layer of coconut oil per batch, to avoid overly greasy pancakes.
Oh yes, almost forgot the flipping! Since everyone’s stove/pan is different, you’ll want to look for “flipping readiness” rather than go by time. When the edges looked cooked, the bottom is golden and bubbles begin to form on the surface, you’re ready to flip. (Paleo pancakes can be tricky to flip if they’re not cooked enough yet in the center, I’ve found.) I recommend making your pancakes on the smaller side, and using a wide flexible spatula – like this one (my perfect flipper!) for the best results.
And…I think we’re ready to finally make these! You’re all set up for the perfect coconut flour pancake success, so I hope you’re hungry! Let’s go!
Paleo Banana Coconut Flour Pancakes
- 3 eggs
- 2 small/med overripe bananas, mashed well
- ½ cup full fat coconut milk, blended prior to using, if separated
- 1-2 tbsp pure maple syrup (adjust to preference, you can also use another liquid sweetener that you prefer)
- 1 tsp pure vanilla extract
- 6 Tbsp coconut flour
- 3 Tbsp tapioca flour
- ½ tsp baking soda
- Pinch salt
- coconut oil for greasing pan/griddle
- Sliced bananas, berries, coconut whipped cream and/or extra maple syrup for serving
- Whisk together all wet ingredients, or mix with an electric hand mixer. Combine the dry ingredients separately, then add them to the wet mixture and stir until well combined and smooth.
- Heat a large nonstick skillet or griddle over med low/med heat. These pancakes will cook more evenly if they cook on a lower setting for a bit longer.
- Coat the skillet or griddle with a thin layer of coconut oil, no too much, since you will add more after each batch.
- Spoon the batter by about 3-4 tbsp carefully into the hot pan and smooth into an even circle, 3-4 inches in diameter. Do not crowd! You can keep the cooked pancakes on a parchment lined baking sheet in 200 degree oven until ready to eat.
- Allow each pancake to cook on one side until edges are dry, bubbles form on the surface and the bottom is deep golden. Carefully flip and cook the second side until golden. Repeat for all pancakes, greasing the pan lightly with coconut oil between batches and adjusting the heat as necessary.
- This recipe makes 10-12 pancakes or about 4 servings. Serve with berries, sliced bananas, coconut whipped cream and maple syrup if desired. Enjoy!
- You can save unused batter covered in the refrigerator up to 4 days.
Products I Used to Make My Paleo Banana Coconut Flour Pancakes:
Want more Paleo pancake recipes? Try one of these!
What are your favorite pancake toppings?
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