Easy Paleo Pancakes (Banana and Coconut Flour). I’ve seen a lot of recipes out there for coconut flour pancakes, but this is my favorite combination — I love the way that the cinnamon and banana combine with the light flavor of the coconut – it 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
How to make paleo banana pancakes
First, gather your ingredients:
- 1/2 cup coconut flour
- 1/2 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/2 cup + 2 tbsp. unsweetened coconut almond milk
- 4 eggs
- 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 or griddle with coconut oil over low-medium heat. 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/griddle 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.
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Easy Paleo Pancakes (Banana and Coconut Flour)
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/2 cup + 2 tbsp. unsweetened coconut almond milk
- 4 eggs
- 1 medium banana, mashed
Instructions
- 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 or griddle with coconut oil and preheat over low-medium heat.. 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/griddle 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.
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Nutrition Information:
Yield:
4Serving Size:
2 pancakesAmount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 186mgSodium: 143mgCarbohydrates: 17gFiber: 2gSugar: 7gProtein: 10g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
Looking for more paleo pancakes recipes like these Paleo Banana Pancakes? Check out this round up of delicious paleo pancakes recipes I put together here!
jennifer
Sunday 7th of November 2021
I just meal prepped a bunch of these for next week! Thanks for such an easy, yummy recipe that fits with my lifestyle!
Jean Choi
Monday 1st of November 2021
Easy indeed! These paleo pancakes are so fluffy and delicious.
Kristen Wood
Thursday 17th of October 2019
These pancakes look perfectly fluffy! Yum!