Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes

Total Time:🕑 30 minutes

Hands-on Time:🕑 20 minutes

Makes: 6 medium pancakes (2–3 servings)

These soft, fluffy banana pancakes are made with nutrient-rich coconut flour and naturally spiced with organic cinnamon powder. They’re gluten-free, full of flavor, and perfect for a cozy breakfast or weekend brunch. No refined sugar — just wholesome ingredients and warm comfort.

Note: Total time includes resting the batter to allow coconut flour to hydrate fully.

Ingredients

• ¼ cup True Organic coconut flour
• ½ teaspoon True Organic ground cinnamon powder
• ½ teaspoon baking soda
• Pinch of sea salt
• 2 ripe bananas, mashed
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons almond milk (or milk of choice)
• Coconut oil or butter for cooking

Optional toppings:

• Sliced bananas
• Maple syrup
• Toasted coconut flakes
• Chopped walnuts

Directions

1. Mix the dry ingredients:
   In a small bowl, whisk together the coconut flour, cinnamon, baking soda, and salt.
2. Combine the wet ingredients:
   In a separate mixing bowl, mash the bananas. Add eggs, vanilla, and almond milk. Whisk until smooth and well-combined.
3. Combine & rest the batter:
   Add dry ingredients to wet and stir gently until just mixed. Let the batter rest for 5–7 minutes to allow the coconut flour to absorb moisture. The batter will thicken slightly.
4. Cook the pancakes:
   Heat a skillet over medium-low heat and grease with coconut oil or butter. Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes per side or until golden and set. Flip carefully — they’re delicate!
5. Serve warm:
   Stack your pancakes high and top with banana slices, a drizzle of maple syrup, and toasted coconut if desired.

✨ Coconut Flour Tip:

Coconut flour is highly absorbent. Don’t skip the resting step — it helps avoid dry or crumbly pancakes!