Paleo Pancakes (Coconut Flour Pancakes)

Paleo Pancakes – Made with only 3 healthy ingredients! A cozy breakfast for those on a grain-free and/or dairy-free diet.

Coconut Flour Pancakes for Breakfast

Nothing says breakfast like pancakes.

Anyone who is required to eat a grain-free and/or dairy-free diet can tell you it’s the breakfast item they miss most of all.

We did a whole foods cleanse in January, and it took all my willpower to stay away from some of my favorite breakfast dishes.

We had to come up with something to take the place of my classic pancake recipe. And fast!

The Benefits of Paleo Pancakes

Along with some of the other #paleo recipes you saw here last month, like White Chicken Chili and Cauliflower Fried Rice, Paleo Pancakes were a staple in our house all month.

Paleo pancakes offer all the comfort of, well… regular pancakes, without any processed ingredients, sweeteners, grains or dairy.

Banana Egg Coconut Flour Pancakes

Using only ripe bananas, eggs, and coconut flour (and a pinch or two of salt) you can whip up tender and fluffy paleo pancakes with a little tropical flair.

Simply give these three wonder ingredients a quick whirrrr in the blender and start frying away.

The bananas add so much sweetness, you don’t even need syrup.

We served our coconut flour pancakes all January with a sprinkle of fresh blueberries on top.

However…

They taste awfully good slathered in warm Raspberry Maple Syrup! (Also Paleo.)

Paleo Pancake Mix Ingredients

Super simple recipe with just a few ingredients to make it!

• Large Ripe Bananas – This brings in the sweetness and adds to the texture of the pancake
• Large Eggs – This helps to “puff’ up the pancake as well as combine all the ingredients together 
• Coconut Flour – This will help to thicken up your pancakes without breaking your paleo diet!
• Coconut Oil – used in the skillet to help cook up your pancakes. 

Coconut Flour Pancake Recipe

1. Prepare and preheat your skillet over medium heat. 
2. Put all the ingredients besides the oil, in a blender, and puree until smooth. The batter should be thicker and then if your mix is then, add in a little more coconut flour. 
3. In an oiled skillet, cook your pancakes into a 3in circle, and shake it until it becomes a little thinner. 
4. Once the bottom is golden, flip and cook for a few more minutes and repeat until they are all done. 
5. Enjoy them warm!

See the Recipe Card Below for How to Make Paleo Pancakes. Enjoy!

Frequently Asked Questions

How long do paleo banana pancakes (leftovers) last in the fridge?

They can stay in the fridge for 3 to 4 days if they are stored correctly in an airtight container. 

Why are my paleo pancakes not thick like normal pancakes?

These pancakes will be naturally more thin than a normal pancake, but adding in extra coconut flour will help to thicken it up a little more. 

Can I make Paleo Pancake Mix ahead of time?

It’s best to mix the pancake batter right before cooking the paleo banana pancakes. However, since the Paleo Pancake Mix is so quick to make in the blender, you don’t save a lot of time making it ahead.

Other Paleo Recipes you might like:

• Paleo Nut Bar Recipe with Chocolate Drizzle Recipe
• Paleo Frozen Hot Chocolate Pops Recipe
• Paleo Chocolate Chip Cookies Recipe
• 5 Ingredient Paleo Brownies Recipe
• Paleo Firecracker Chicken Recipe 
• Paleo Lemon Chicken Recipe 
• Paleo Chicken Chile Verde Recipe
• Paleo Chinese Dumplings (Potstickers) Recipe

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Paleo Pancakes (Coconut Flour Pancakes)

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Sweet soft Paleo Pancakes, made with only 3 healthy ingredients! A cozy breakfast for those on a grain-free and/or dairy-free diet.

Servings: 16 pancakes

Ingredients

US Customary - Metric

• 3 large ripe bananas
• 6 large eggs
• 1/3 cup coconut flour
• Coconut oil for frying

Instructions

• Preheat a non-stick skillet over medium heat. (You could preheat more than one skillet to speed up the cooking process.)
• Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.
• Brush the skillet lightly with coconut oil. Pour in a 3-inch circle of batter. Shake the skillet gently to spread the batter into a 4-inch circle. Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm. 
• Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little.

Video

Nutrition

Serving: 2Pancakes, Calories: 53kcal, Carbohydrates: 6g, Protein: 2g, Fat: 1g, Saturated Fat: 0g, Cholesterol: 61mg, Sodium: 28mg, Potassium: 101mg, Fiber: 1g, Sugar: 2g, Vitamin A: 105IU, Vitamin C: 1.9mg, Calcium: 10mg, Iron: 0.4mg

Course: Breakfast

Cuisine: American

Author: Sommer Collier

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