I love these paleo coconut pancakes. They taste like you’re cheating, but they’re actually perfectly healthy! I’ve seen a lot of recipes out there for coconut flour pancakes, but this is my favorite combination — I feel like the way that the cinnamon and banana combine with the light flavor of the coconut is just heavenly.
They’re also really easy to make – nailing down the cooking time takes a little trial and error depending upon how warm your stove gets and the size/thickness of your pancakes, but once you’ve got that figured out it’ll be easy-peasy! These are very filling, so this 8-pancake recipe is probably enough to easily feed a family of 4. If you’re cooking for less people, you can easily cut it in half.
Yield: About 8 pancakes
1/2 cup coconut flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/2 cup + 2 tbsp. unsweetened coconut almond milk
1 medium banana, mashed
- Mix dry ingredients (coconut flour, baking powder and cinnamon) together in a medium-sized bowl.
- Mix wet ingredients (coconut almond milk, eggs and mashed banana) together in a small bowl. Combine thoroughly.
- Grease a small pan with coconut oil and preheat over low-medium heat on the stove. You will want to use the “low and slow” cooking method with these, as coconut flour tends to burn. While pan is preheating, combine wet and dry ingredients in the medium-sized bowl and mix.
- Spoon the batter into the pan and flatten it out as necessary. Stick to small-to-medium sized pancakes. You’ll notice that the edges of the pancakes will become opaque when they’re nearing the time they’re ready to be flipped. In between each pancake you’ll want to wipe the pan down and add a little more coconut oil.
- Serve with any combination of your favorite toppings — honey, maple syrup, nut butter, fruit ,etc! I used Wild Friends Almond Butter with some fresh strawberries and blueberries.