Coconut Flour + Banana Pancakes (with dos and don’ts)

Who know coconut flour could make such a great pancake? With the addition of the banana, these pancakes were fluffy, spongy, and moist. The only problem is you have to watch these closely. The coconut flour can burn quickly. I learned a few other things while cooking these that I’d like to share with you…

First of all, don’t make the mistake that I did by stacking/pouring too much batter for one pancake in order to make it fluffier. It won’t work because the middle cannot cook fast enough. This is how I learned the pancake will burn quickly because I was waiting for the sides to look a little brown (see photo below). Also, this makes them hard to flip–the extra batter weighs the pancake down.

Try not to cook these on high heat. The outside will just burn and the middle will still be uncooked.

Sadly, these pancakes aren’t meant to be large. They have to be small because, again, they are hard to flip. Use only about 3 tablespoons of batter for each pancake.

I think these might work well using applesauce instead of bananas. There’s a lot of other fruits that might be good, too.

Pay attention to the bubbles. This is a good indication that the pancake is cooking well and should be flipped soon (which is what I should have did instead of taking photos). You can check underneath to see if it’s brown.


You may need a hand-mixer for mixing whatever nut/seed-type butter you decide to use with all the other wet ingredients. I found a cheap Hamilton Beach electric one that works really well. I only really needed this because the sunflower butter I made was refrigerated, which made it very thick and difficult to stir with the other ingredients. But even if this isn’t a problem for you, having the hand-mixer makes stirring everything really fast and easy.

When you mix the wet ingredients into the dry, you’ll want it to be a little thick still, so don’t stir too much. However, if the batter is like a paste, or not even close to looking like normal pancake batter, add a little more almond milk slowly until the consistency is right.

Interestingly, I don’t think it matters which mixture gets added to which–I tried both ways and the pancakes turned out the same.

This recipe makes about 6 small pancakes. These are pretty filling because of the banana and eggs, so it’s probably more than enough for two people with a side of bacon. 🙂

Also, I should mention these are sweet without syrup, but like traditional pancakes you might still want some. I suggest using honey instead of maple syrup. Or, you can try eating these like a regular cake with coffee or tea. (They were really good with coffee!)

Coconut Flour and Banana Pancakes


  • ¼ cup coconut flour
  • ¼ teaspoon baking soda
  • ½ tablespoon grounded flax seeds
  • 2 tablespoons nut/seed butter (I used my homemade sunflower butter)
  • 2 eggs, slightly beaten
  • ½ tablespoon honey or maple syrup. Plus more for serving
  • 1 medium banana, mashed
  • ¼ cup + 1 ½ tablespoon almond milk, Unsweetened (more if needed)
  • ½ teaspoon vanilla extract (optional, they are still sweet without this)
  • Oil for cooking


  1. In small bowl mix together coconut flour, baking soda, and ground flax seed; set aside.
  2. In a separate medium bowl, beat nut butter, eggs, honey, banana and almond milk together until smooth and well combined.
  3. Add wet ingredients to flour mixture and mix together. Note: If you find that the batter is WAY too thick, you can add in a little almond milk, slowly until it is smooth, but still thick.
  4. Heat a large nonstick skillet or griddle with oil and place over medium low heat.
  5. Drop about 3 tablespoons of the batter onto the skillet; spread out the batter a little to make them easier to flip.
  6. Cook until bubbles appear on top and you can see the edges are well cooked (you can check under them quickly).
  7. Flip cakes and cook other side until golden brown, about 2 minutes. If the pancakes are browning too quickly and not cooking thoroughly, then lower the heat.
  8. Enjoy!


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