FreePaleo
Banana Coconut Flour Pancakes (No Dairy, No Sugar)
Mashed banana and coconut flour come together for naturally sweet pancakes with no added sugar or dairy.
Servings
4 servings
Prep
10 min
Cook
15 min
Coconut flour is thirstier than regular flour, which is why this batter leans on four eggs and a mashed banana for moisture — skip either and the pancakes turn dense instead of fluffy.
With no dairy and no added sugar, relying instead on ripe banana for sweetness, this stack fits neatly into a paleo-friendly breakfast. The batter comes together thick, so spoon it onto the skillet rather than pouring, and give each pancake the full two to three minutes per side to cook through in the center. A drizzle of nut butter or a scatter of fresh fruit on top rounds it out nicely.
Ingredients
- 2 ripe bananas — mashed
- 1/2 cup coconut flour
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder — gluten-free
- 1/4 teaspoon cinnamon — optional
- 1 pinch salt
- 1-2 tablespoons coconut oil — for cooking
Instructions
- 1In a mixing bowl, mash the bananas until smooth.
- 2Whisk in eggs, almond milk, and vanilla extract until combined.
- 3Add coconut flour, baking powder, cinnamon, and salt. Stir until a thick batter forms.
- 4Heat coconut oil in a non-stick skillet over medium heat.
- 5Spoon batter onto the skillet to form pancakes. Cook 2–3 minutes per side until golden and set.
- 6Serve warm with fresh fruit, nut butter, or a drizzle of maple syrup if desired.
Nutrition
218
Calories
8g
Protein
30g
Carbs
11g
Fat
7g
Fiber