Coconut Flour Banana Pancakes (Edit recipe)

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These coconut flour banana pancakes are moist, fluffy and easy to prepare. They are made with coconut flour and only sweetened with bananas - no sugar added. This easy coconut pancake recipe is paleo friendly, gluten free and dairy free.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 2

Ingredients

0.333 cup Coconut Flour, (36g)
0.25 cup Tapioca Starch, (30g)
1 tsp Cinnamon, Ground
1 tsp Grain-Free Baking Powder - Otto's Naturals
0.25 tsp Baking Soda
0.25 tsp Sea Salt
153 grams Banana, mashed (about 1/2 cup rounded)
3 whole Eggs
3 Tbsp Water
2 Tbsp Avocado Oil
1 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium-sized mixing bowl, combine dry pancake ingredients: coconut flour, tapioca starch, cinnamon, baking powder, baking soda and salt.
Mix in wet ingredients: mashed banana, eggs, water, avocado oil and vanilla.
Let the batter sit for 5 minutes to thicken. During this time, preheat a greased frying pan on medium heat (I greased my pan with coconut oil).
Pour ¼ cup pancake batter onto the greased frying pan. Cover with a lid and cook until bubbles form on top of the pancake*
Remove the lid and flip, then cook until done.

Notes

*Covering the frying pan will make your pancakes fluffier

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	317
Fat:	17 g
Carbohydrates:	38 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	682 mg
Fiber:	9 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.