These Paleo Banana Pancakes with Coconut Flour are naturally sweetened! They’re gluten, grain and dairy free! SO light and fluffy!
Let’s just be honest with ourselves: you can never have too many varieties of banana pancakes.
You could make banana pancakes: taco style.
You could make whole30 banana pancakes with only a handful of ingredients.
OR you could make these ULTRA fluffy and thick, golden gems that are packed with SO MUCH healthy banana goodness.
A little drizzle of maple syrup and *chef kiss* these are going to be your new favorite breakfast.
Why you will LOVE This Recipe
I firmly believe that in life, you can NEVER have too many pancake recipes because pancakes ARE LIFE! Don’t just whip up that same old whole wheat pancakes recipe every time the craving hits- mix things up for a change with one of my BAJILLION pancake recipes like easy cinnamon roll gluten free pancakes, gluten free pancakes with chocolate swirl OR this paleo banana pancake recipe. These pancakes are insanely fluffy, sweetened naturally, and made with good-for-you ingredients that you’ll feel good about serving your family. They also suit a variety of dietary needs and preferences since these pancakes are gluten, dairy AND grain free! Cook up a batch of these bad boys this weekend- you’ll be SO glad you did!
Ingredients Needed
The lightest, fluffiest dairy free pancakes of all time are coming in hot and I know you’re going to be just as obsessed with them as I am! Here’s what you will need to make these paleo diet recipes banana pancakes:
- Tapioca Starch
- Coconut Flour
- Baking Powder
- Sea Salt
- Large Eggs
- Vanilla Extract
- Honey
- Ripe Bananas, mashed
- Unsweetened Vanilla Almond Milk
How to make Paleo Banana Pancakes
Whisk
Add the flour, starch, baking powder and salt to a small bowl and whisk to combine. In a large bowl, add the eggs, vanilla and honey and whisk until they are well combined. Add int he banana and almond milk and continue whisking until everything is well mixed. Add the dry ingredients to the wet and whisk until just combined.
Prepare
Let the coconut flour pancakes batter sit so that the coconut flour can absorb the moisture. While it’s sitting, rub or spray your griddle with coconut oil and heat it up.
Cook
Drop the batter in rounds onto the heated, oiled griddle. Cook until the bottom is brown and the uncooked side begins to bubble, then flip and cook for the same amount of time on the other side. Repeat until you’ve used up all the pancake batter.
DEVOUR
Serve up your pancakes as desired, and enjoy!
Top Tips for making Paleo Banana Pancakes
- Weigh the starch and flour: Weighing ingredients when baking is important, because it will give the best result in your finished product!
- Let the batter rest: By letting your pancake batter sit for a little while, you will allow the coconut flour to start soaking up the moisture, resulting in better, fluffier pancakes.
- Don’t make them too big: If the pancakes are too large, you may find them hard to flip!
- Cook them in Ghee: Adding some ghee to your griddle will make your pancakes EXTRA tasty!
Topping Ideas
You can dress up your pancake paleo banana or dress them down! These pancakes would be so delicious with some whipped cream or coconut cream and some fresh berries on top, drizzled with pure maple syrup. If you want to get fancy, try topping your pancakes with some roasted peaches or cooked apples from my healthy apple pancakes!
How to freeze Banana Pancakes
Freezing pancakes is a great way to have quick, re-heatable, delicious breakfasts for your every day busy mornings! To freeze these pancakes, I recommend first cooling them, then stacking them with pieces of parchment in between each pancake to prevent them from sticking together. Then, place the stack in a freezer safe zip lock style bag and pop it in the freezer for up to 3 months!
Now, go and GET THEM.
Ingredients
- 6 Tbsp Tapioca starch (50g)*
- 5 Tbsp Coconut flour, sifted (30g)
- 2 tsp Baking powder
- Pinch of sea salt
- 2 Large eggs
- 2 tsp Vanilla extract
- 2 tsp Honey
- 3/4 Cup Ripe banana, mashed (200g or about 1.5 large bananas)
- 1/3 Cup Unsweetened vanilla almond milk
Instructions
- In a small bowl, whisk together the starch, coconut flour, baking powder and salt.
- In a large bowl, whisk together the eggs, vanilla and honey until well mixed. Add in the banana and almond milk and whisk until well mixed.
- Whisk the dry ingredients into the wet until well combined. Let stand for 5 minutes so the coconut flour begins to absorb the moisture. Additionally, rub a griddle with coconut oil and pre heat to 350 degrees.
- Drop the pancake batter by 1/4 cup scoops, spreading onto the griddle just slightly. Cook until the bottom is golden brown and bubbles begin to form in the top, uncooked side, about 6 minutes. Gently flip and cook until the underside is browned, about another 5-6 minutes.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 2 POINTS+: 2. OLD POINTS: 1
(per 1 pancake)
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Joanne says
Fluffy pancakes are so good any time of the day, especially with bacon on the side!
Taylor Kiser says
YESSSSSSSS. Love me some bacon girl!
MICHAEL CHEVILLOT says
What a great combination of flavors. This is one that I will have to try.
Taylor Kiser says
I hope you love them Michael!
Susie says
If I substituted applesauce for the bananas, would it be equal portions?
Brenda @ a farmgirl's dabbles says
Banana pancakes are our favorite!
Corrina says
Do you think I can sub something other than eggs? I’m allergic to egg whites. Thanks!
Julie Baker says
Hello! I, too, am intolerant to just the whites of the eggs. I just tried this recipe by using only yolks, and adding about 2 teaspoons of applesauce (per egg) to make up the moisture of the missing whites. They turned out beautifully! Having at least the yolks in there is great to make the batter custard-like. They tasted great and held together nicely while flipping. Try it! You won’t be disappointed.
Taylor Kiser says
Yay! I am so glad you liked it!
Pilar Onrubia says
Hi, Taylor! 🙂 What could I use instead of tapioca starch?
Ann says
The recipe mentions 2 tsp baking powder but the directions said baking soda. Can you please let me know which one it is. Also, my batter was super dry – was yours? Or should I add more water? I’m not sure if these will turn out… But I’m gonna try!
Taylor Kiser says
That is odd – the batter definitely shouldn’t be dry! It’s baking powder, sorry about that! It sounds like you may have too much flour. Did you weigh it? Also the bananas may not be ripe enough OR not mashed enough!
Ilona says
I usually don’t comment on recipes online, but these pancakes came out amazing! I’ve tried a bunch of paleo/lower sugar recipes with varying results, but these were fluffy, hearty and tasted so good! I made these for my mom and little sister who is a super picky eater, and they loved it as well. Thanks 🙂
Taylor Kiser says
Yay!! I am SO happy to hear this! Thanks for letting me know!
Fabiana says
This recipe is a keeper… thank you very much for sharing it! Pancakes came out deliciously perfect! I respected all the measurements and used my own coconut flour from fresh coconut and vanilla bean.
Taylor Kiser says
Amazing! So glad you loved it!!
Christy Balcita says
I have tried many Paleo pancakes and most of them are so dry that they make me choke! Your recipe was the best!!!! They taste like banana cake!!!! Too good to be true!!!!! Delicious!!!!! Out of the world delicious!!! Why am I not able to pin it though??
Taylor Kiser says
You should be able to? I was having pin issues but they were resolved. Can you let me know what happens when you try?
Christy Balcita says
I was looking up and down over and over and finally gave up and went to the top of the page and it was right there! Thank you. I got rid of all my other banana Paleo pancakes because yours by far is supersede the quality!!!!
Taylor Kiser says
You’re so welcome!!!! I am SO glad you like them!!