20-minute coconut flour banana pancakes (gluten-free) are fluffy, naturally sweet, and made without a grain in sight. Mashed ripe bananas do the sweetening while coconut flour keeps the crumb tender and light. The batter rests for a couple of minutes, then eight small pancakes are ready for the stack.
Craving a stack of warm, fluffy pancakes but want to skip the grains and sugar? You’ve found the perfect recipe! These incredible coconut flour banana pancakes come together in just 20 minutes with a handful of simple, wholesome ingredients. They’re naturally sweetened by ripe bananas, packed with protein, and completely gluten-free. Get ready to transform your breakfast routine with a guilt-free treat that tastes absolutely divine!
Ingredients
• 2 large ripe bananas, about 1 cup / 240g (8.5 oz) mashed
• 2 large eggs
• 6 tablespoons / 45g (1.59 oz) coconut flour
• 2 teaspoons / 5g (0.18 oz) cassava flour or arrowroot starch
• 1 teaspoon / 4g (0.14 oz) baking powder
• ¼ teaspoon / 1.5g (0.05 oz) sea salt
• ¼ teaspoon stevia powder, optional
• 1 tablespoon / 15g (0.53 oz) coconut oil or grass-fed butter, for cooking
Instructions
1. In a medium bowl, thoroughly mash the ripe bananas with a fork until smooth and almost liquid-like, with very few lumps remaining.
2. Crack the eggs into the mashed banana and whisk until the mixture is uniform and slightly frothy.
3. In a separate small bowl, whisk together the coconut flour, cassava flour (or arrowroot), baking powder, salt, and optional stevia. This prevents clumps.
4. Add the dry to the wet and stir until just combined. The batter will be thick; let it rest for 2-3 minutes to allow the coconut flour to absorb the moisture.
5. Heat a non-stick skillet or griddle over medium-low heat. Add about a teaspoon of coconut oil or butter and swirl to coat the surface.
6. Spoon about 2-3 tablespoons (45 ml / 1.5 fl oz) of batter per pancake onto the hot skillet, gently spreading it into a small circle.
7. Cook for 2-3 minutes per side, until bubbles form on the surface and the edges look set. Carefully flip and cook for another 1-2 minutes until golden brown.
8. Transfer the cooked pancakes to a plate and repeat with the remaining batter.
9. Serve immediately with your favorite toppings like fresh berries, maple syrup, or a dollop of yogurt.
Nutritional Information
• Serving Size: 1 pancake, Calories: 115, Fat: 6g (0.21 oz), Carbohydrates: 12g (0.42 oz), Fiber: 4g (0.14 oz), Sugar: 6g (0.21 oz), Protein: 5g. (0.18 oz) (Estimates may vary based on ingredient size and brands used).
Pro Tips
• Use very ripe, spotty bananas. They are sweeter and easier to mash, providing the best flavor and natural sweetness.
• Cook these pancakes on medium-low heat. Coconut flour can burn easily, so a lower temperature ensures they cook through without scorching the outside.
• Keep the pancakes small, about 2-3 inches in diameter. This makes them much easier to flip without breaking apart.
FAQ
Q: Can I use a different flour instead of coconut flour
A: It is not recommended to substitute the coconut flour in this recipe. Coconut flour is highly absorbent and behaves very differently from other flours, so a direct swap will significantly change the batter’s consistency and the final result.
Q: Why is my pancake batter so thick
A: The batter for these pancakes is naturally thick because coconut flour absorbs a lot of moisture from the eggs and banana. This is completely normal for this recipe and helps create a fluffy, cake-like texture.
Q: Why are my pancakes falling apart when I flip them
A: To prevent pancakes from breaking, ensure you are cooking them on medium-low heat and keeping them small, about 2-3 inches in diameter. This makes them much easier to handle and flip successfully.
Q: How do I store leftover pancakes
A: You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen; place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for longer storage.
Pro Tips
- Use very ripe, spotty bananas. They mash smoother, taste sweeter, and let you skip extra sweetener entirely while keeping the pancakes moist.
- Let the batter rest 2-3 minutes after mixing so the coconut flour can absorb the moisture. Coconut flour is thirsty, and the rest is what thickens the batter properly.
- Keep the pancakes small, about 2-3 inches across, using 2-3 tablespoons of batter. Small pancakes flip without breaking and cook through before the outside over-browns.
- Cook on medium-low and wait for bubbles to form across the surface before flipping. The first side takes 2-3 minutes; the second needs only 1-2.
- Whisk the dry ingredients separately first to prevent clumps of coconut flour in the batter. Serve the pancakes immediately with fresh berries or a dollop of yogurt.
Frequently Asked Questions
Why does the batter need to rest before cooking?
Coconut flour absorbs liquid slowly. The 2-3 minute rest thickens the batter to the right consistency and gives the pancakes their fluffy, tender crumb.
Can I make these banana pancakes ahead of time?
Yes. Cook the batch and refrigerate the pancakes for up to 3 days, or freeze them layered with parchment. Rewarm in a dry skillet to bring back the edges.
Can I use a different flour instead of coconut flour?
Coconut flour is what makes this recipe work at 6 tablespoons, since it absorbs so much liquid. If you swap flours, you'll need to rebalance the wet ingredients entirely.
Are these pancakes keto-friendly?
They're a moderate-carb option at 12g carbs per pancake, since bananas are the main sweetener. With 4g fiber and 6g fat, they suit a more relaxed low-carb day.
Recipe card below.
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20-Minute Coconut Flour Banana Pancakes (Gluten-Free)
Ingredients
Method
- In a medium bowl, thoroughly mash the ripe bananas with a fork until smooth and almost liquid-like, with very few lumps remaining.
- Crack the eggs into the mashed banana and whisk until the mixture is uniform and slightly frothy.
- In a separate small bowl, whisk together the coconut flour, cassava flour (or arrowroot), baking powder, salt, and optional stevia. This prevents clumps.
- Add the dry to the wet and stir until just combined. The batter will be thick; let it rest for 2-3 minutes to allow the coconut flour to absorb the moisture.
- Heat a non-stick skillet or griddle over medium-low heat.
- Add about a teaspoon of coconut oil or butter and swirl to coat the surface.
- Spoon about 2-3 tablespoons (45 ml / 1.5 fl oz) of batter per pancake onto the hot skillet, gently spreading it into a small circle.
- Cook for 2-3 minutes per side, until bubbles form on the surface and the edges look set. Carefully flip and cook for another 1-2 minutes until golden brown.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter.
- Serve immediately with your favorite toppings like fresh berries, maple syrup, or a dollop of yogurt.
- Keep the pancakes small, about 2-3 inches in diameter. This makes them much easier to flip without breaking apart.
