Coconut Flour Banana Pancakes
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.
10 minutes
20 minutes
Difficulty:
Easy
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: | 675 mg |
| Fiber: | 9 g |
| Sugars: | 13 g |
| Calculated per serving. | |
by bakeitpaleo
Serves: 2
Ingredients
- 0.333 cup0.333 cup0.333 cup Coconut Flour, (36g)
- 0.25 cup0.25 cup0.25 cup Tapioca Starch, (30g)
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Otto's Naturals Grain-Free Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 153 grams153 grams153 grams Banana, mashed (about 1/2 cup rounded)
- 3 whole3 whole3 whole Eggs
- 3 Tbsp3 Tbsp3 Tbsp Water
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
Process
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
Add a Note
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