Banana Coconut Pancakes

Posted by on Aug 14, 2014 in Breakfast, Food + Drink | 2 Comments

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I have been cooking gluten-free for a while now, but have found the experience of cooking pancakes frustrating.  I’m talking pancakes that are healthy, without any weird ingredients.  All the recipes I find either lack in taste, or don’t come together and fall apart when flipped.  I am happy to tell you that I have found THE BEST GLUTEN FREE PANCAKES EVER.  So good that yes, THEY WARRANT ALL CAPS YELLING AND LOTS OF EXCLAMATION POINTS!!!

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This recipe is adapted from Food & Wine, and contains just a few whole food ingredients.  As with most coconut flour recipes, it contains a lot of eggs.  But, don’t be put off by this – the finished pancakes don’t have an eggy taste.  And, suprisingly – they don’t taste overly banana-ish either.  Their light, fluffy interior is a bit reminiscent of a ricotta pancake – but it’s totally gluten-free, grain-free, dairy-free and possibly even paleo.

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So, here it is, a pancake that almost everyone can enjoy.  We like to have them with berries, bananas and maple syrup – but the toppings are only limited by your imagination.  Just don’t try to make a huge Uncle Buck style pancake – since there are no grains or flour in the recipe, they can be a little bit fragile – but keep them small and you’re golden. Literally. 

Banana Coconut Pancakes


  • 8 large, free-range eggs at room temperature
  • 250 - 300g overipe bananas (approximately 3 large bananas), mashed
  • 2 teaspoons vanilla extract
  • 95g coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • Coconut or grapeseed oil for greasing
  • Pancake accoutrements of your choosing - berries, bananas, maple syrup, whipped cream, toasted nuts and seeds - go crazy!


  • Peel and mash your bananas. Beat together with eggs and vanilla in a medium bowl.
  • Mix coconut flour, baking powder and salt in another bowl.
  • Combine wet and dry ingredients. Depending on the ripeness and water content of your bananas, you may have to make some adjustments here. If the mixture is too thick, thin it with a bit of water. If it is too thin, add coconut flour by the teaspoon until it reaches the desired consistency. We are just looking for a batter that is not going to spread too much in the pan.
  • Heat your pan or griddle over medium heat, greasing with your oil of choice. Spoon batter into pan making smallish pancakes - about three tablespoons of batter each. If they are too large, they will be difficult to flip.
  • Give the pancakes a good three minutes on the first side. You should see some bubbles rising, and a golden brown hue developing on the edges. Flip carefully, and cook for about two minutes on the other side.
  • Now the good part - add your accoutrements and savour your delicious pancakes!


  1. Anna
    August 16, 2014

    Hi Trudi, I made these today and they turned out great! Not as pretty as yours but delicious none the less. We had a friend drop by with fresh raspberries from their garden – it was perfect timing! Thanks for the recipe!

    • trudi
      August 18, 2014

      Hi Anna – glad they turned out well! And – not all of the pancakes that I made looked exactly like this either – there were a few rejects that didn’t make the photos – but they were still tasty!


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