These Banana Coconut Flour Pancakes are the perfect option for your weekend breakfast. This gluten free and dairy free recipe is super filling and tastes lovely with fresh fruit and maple syrup.
Who doesn’t love a good pancake?
Especially a gluten and dairy free version that everyone, allergy sufferers included, can enjoy.
This pancake is a great way to start a busy day as it’s packed with protein and will keep your engine running for hours.
Firstly, mash a ripe banana.
What? Doesn’t everyone have a stash of browning bananas on their counter? Anyone? Anyone? Bueller?
Add in coconut flour, eggs, almond milk and baking powder and give them all a good stir.
Melt some coconut oil over medium low heat in your skillet and add in 1/4 of your batter. It’s pretty thick-ish so you will have to spread it our with your fork.
It is definitely not the same texture as traditional, white flour based pancakes. Do not be afraid! The end result will not disappoint.
Cook for 3-5 minutes and flip over.
The key is low and slow.
Because the batter is fairly thick you don’t want your pancake to burn and you also don’t want a gooey mess in the middle so I like to keep the heat down and flip after about 5 minutes.
Repeat with the remaining batter.
There are endless ways to top a pancake but my favourites are berries or a good dollop of almond butter and some maple syrup.
Pair it up with nice cup of coffee and you’re good to go.
This recipe makes 4 medium pancakes and can be easily doubled.
That is…if you have enough brown bananas!
Looking for more healthier pancake ideas?
*Originally posted April 15, 2013. Updated January 23, 2019*
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Banana Coconut Flour Pancakes – Gluten Free & Dairy Free
- In a large bowl, mix the first five ingredients together.
- Heat coconut oil in skillet over medium-low heat
- Spoon 1/4 of the batter into the pan, spreading the batter out with your fork into the shape of a pancake.
- Cook for 4-5 minutes per side.