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
Paleo Banana Coconut Flour Pancakes {Grain Free, Dairy Free}
Ingredients
- 3 eggs
- 2 small/med overripe bananas mashed well
- 1/2 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
- 1/2 tsp baking soda
- Pinch salt
- coconut oil for greasing pan/griddle
- Sliced bananas berries, coconut whipped cream and/or extra maple syrup for serving
Instructions
-
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.
Nutrition
Products I Used to Make My Paleo Banana Coconut Flour Pancakes:
Want more Paleo pancake recipes? Try one of these!
Blueberry Pancakes with Blueberry Compote
Tell Me!
What are your favorite pancake toppings?
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
That’s what I love about coconut flour; it may expensive, but you don’t need to use that much. They are so fluffy and light looking. Pancakes are a huge treat in our house too, because they take more work than the usual breakfast or ‘brinner.’
I feel the exact way about pancakes! They stress me out so much because I want them to be perfect… especially for the blog! These look like a fantastic basic paleo pancake!
“Respect the coconut flour” – YES YES and YES! It’s amazing how tricky coconut flour can be. As for pancakes? Well, let’s just say that my track record isn’t that great. But these definitely make me want to try again! As for toppings, you can’t bean berries, coconut yogurt and a little nut butter..
Would this recipe be Whole30 approved if it did not have the tsp of vanilla and the syrup? Thanks.
We make a lot of pancakes at our house on the weekend with four children. I was not sure how these were going to go over next to my husbands that everyone raves about each time he makes them. Well – they were amazing and happy once again to find a replacement as I move my whole family (slowly but surely) over to Paleo! Happy mom I am and you make is so easy for me. Thanks!
Can I make this recipe without the tapioca flour and maybe increasing the coconut flour a little instead? If so, what do you recommend doing?
I think that would work, however I’m not certain of the amount of coconut flour, it wouldn’t be much since it absorbs so much liquid. My guess would be probably not more than a 1 Tbsp increase.
I just made these for my husband for Fathers Day. I added chopped pecans and topped with my homemade low carb strawberry jam. They were awesome. Thank you so much for this legal treat.
That sounds delicious! Glad you liked them 🙂
These pancakes were fantastic! By mistake I used 4 eggs. I didn’t have 3 tbs. of tapioca flour, so I used Bob’s Red Mill Gluten free flour which is a mix of tapioca and garbanzo bean flour. My kids gobbled them up. I put the extras in their lunch box for a snack. This recipe is a keeper!
That’s awesome! Always happy when a recipe is easily adapted 🙂
Have just made then for breakfast (brunch? :)) they’re delicious! I’m paleo but my husband is not (he is not thaaat into healthy eating) but he loved these pancakes!!!! 😀 they were a huge success!!! I’ve tried a few other recipes before but this is the best till now! Thanks for sharing this recipe!
So happy you guys liked these! Woohoo!
New to paleo. These were amazing. The entire family loved them. Thank you.
Great! So happy you guys liked 🙂
I tried to make this in my vitamix…just dumped everything in and blended. Because there’s no gluten to over work, some coconut flour recipes work well that way. This one didn’t – but once I added a more coconut flour it was pretty alright!
Probably wasn’t as fluffy as the original, but if you’re wanting to make it quick for your kids, it is well worth it!
Glad it worked out alright for you 🙂
these pancakes are my daughters favourite!!! that means a lot cause I have been through many and I mean MANY recipes for the past couple years. She said “mommy you don’t need to try any other recipes these are perfect!”
That’s awesome! Thrilled she loves them 🙂
I have tried many different pancake recipes over the past few months and I cannot get them to cook properly (I’ve made perfect pancakes for 2 decades now). I thought I’d try these this morning and no luck. I just want to cry, I just wasted 8 bananas making this twice….uh. I don’t understand what is going wrong. I’ve cooked them exactly like it says and they aren’t cooking enough to even flip.
Are you spreading them out with a spoon/ladle in the pan? Is the outside cooking but not the inside? I’m not sure what’s going wrong unfortunately
These were the best pancakes that I have had from a lot of “unconventional” flours. They were extremely good and fluffy. I added somo shredded coconut and choc chips to some. Super awesome!!
This recipe has got something missing!
6 tablespoons of coconut flour and 3 tablespoons of tapioca flour. There are not enough wet ingredients – it does not blend at all. All in the bin – what a huge waste of expensive ingredients. And I’m still starving
After trying your pumpkin pancakes and loving them, we’ve moved on to other recipes on your blog. These banana pancakes are another winner!
I don’t know how to cook these! I followed the directions and they come out still wet inside. Not sure what I’m doing wrong.