Coconut Flour Banana Pancakes: A Fluffy & Grain-Free Breakfast Treat

These fluffy coconut flour pancakes are a perfect grain-free, naturally sweetened breakfast option. With only a few simple ingredients, they’re light, delicious, and packed with fiber and healthy fats!

• Total Cooking Time: 15 minutes
• Preparation Time: 5 minutes
• Cooking Time: 10 minutes
• Servings: 2

Ingredients

1. 2 ripe bananas, mashed
2. ¼ cup (30 g) coconut flour
3. 3 large eggs
4. ½ tsp baking powder
5. ½ tsp cinnamon (optional)
6. ½ tsp vanilla extract
7. ¼ cup (60 ml) unsweetened almond milk (or regular milk)
8. 1 tbsp coconut oil (for cooking)

Optional Additions:

• 1 tbsp shredded coconut (for texture)
• 1 tbsp nut butter (for richness)
• ¼ cup dark chocolate chips (for extra indulgence)

Substitutions:

• Dairy-free: Use almond or coconut milk.
• Extra protein: Add 1 tbsp collagen or protein powder.
• Sweeter version: Add 1 tbsp honey or maple syrup.

Step-by-Step Instructions

1. Prepare the Batter:
   • In a bowl, mash bananas until smooth.
   • Add eggs, vanilla, cinnamon, and almond milk, whisking until combined.
   • Stir in coconut flour and baking powder until smooth.
2. Heat the Pan:
   • Heat coconut oil in a non-stick pan over medium-low heat.
3. Cook the Pancakes:
   • Pour small amounts (about 2 tbsp) of batter onto the pan.
   • Cook for 2–3 minutes per side, flipping carefully once golden brown.
4. Serve & Enjoy:
   • Stack pancakes and top with banana slices, maple syrup, or nut butter.

Nutritional Information (Per Serving – 3 Pancakes)

• Calories: 250
• Protein: 8 g
• Fats: 10 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Sugar: 12 g

Vitamins & Benefits

• Bananas: Natural sweetness and a good source of potassium.
• Coconut Flour: High in fiber and low in carbs.
• Eggs: Provide high-quality protein and healthy fats.

Did you know? Coconut flour is made from dried coconut meat and is one of the highest-fiber flours available!

Storage Tips

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze for up to 2 months, reheating in a skillet or toaster.
• Meal Prep Tip: Make a batch and store in the fridge for easy breakfasts.

FAQ

❓ Why are my pancakes breaking apart?
✔️ Coconut flour absorbs liquid quickly. Let the batter sit for 5 minutes to thicken before cooking.

❓ Can I make this batter ahead of time?
✔️ Yes, store in the fridge for up to 24 hours before cooking.

❓ What’s the best way to serve these?
✔️ With Greek yogurt, almond butter, or sugar-free maple syrup.