Paleo Pancakes (Coconut Flour Pancakes)
Best Paleo Pancakes – These delicious coconut flour pancakes are easy to make with only 4 ingredients! They are so fluffy and tasty, everyone is sure to love this cozy pancake breakfast recipe that happens to be gluten-free, grain-free, and dairy-free.
Why We Love This Paleo Pancakes Recipe
Nothing says breakfast like a stack of fluffy 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.
However, just because you are skipping certain ingredients doesn’t mean you have to totally give up your favorite foods! Inspired by my classic pancake recipe, we decided to create a fabulous 4-Ingredient Paleo Pancake recipe made with GF-friendly coconut flour. And hooray – it’s a BIG hit!
These light and tender pancakes are sweetened only with bananas, but feel free to add on some syrup or fresh fruit when serving. Honestly they are so scrumptious, they are great to eat all by themselves! The coconut flour pancakes take only about 15 minutes to blend up and cook in a hot skillet, so you won’t have to wait long to dig in.
4 Ingredients You Need
- Ripe bananas – for just the right touch of sweetness and moist crumb
- Eggs – the leavening agent to “puff” up the paleo pancakes
- Coconut flour – a fantastic gluten and grain-free baking alternative for all-purpose flour
- Coconut oil – for cooking the pancakes in a hot skillet
How to Make Paleo Pancakes with Coconut Flour and Bananas
- Prepare and preheat your skillet over medium heat.
- Put all the ingredients besides the oil, in a blender, and puree until smooth. The batter should be on the thicker side. If your mix is a bit thin, add in a little more coconut flour.
- Heat coconut oil in a skillet and pour your pancakes into a 3-inch circle. Give the pan a ‘lil shake to thin out the batter if it seems too thick.
- Once the bottom is golden, flip and cook for a few more minutes on the other side. Repeat until they are all done.
Get the Full (Printable!) Paleo Pancakes Recipe Below. Enjoy!
Serving Suggestions
The bananas add so much sweetness, you don’t even need syrup. However… They taste awfully good slathered in warm Raspberry Maple Syrup! (Also Paleo.)
Coconut flour pancakes are terrific topped with a sprinkling of fresh fruit. We love fresh blueberries, raspberries, or sliced strawberries – especially during the summer but really any time of year!
If you aren’t sticking to a strict diet you might consider sweetening-up the pancakes even further with a more decadent topping. Try our easy (NOT paleo) recipes for homemade peach syrup, orange syrup, espresso syrup (yup, it’s a thing and it is ah-mazing), or luscious cream cheese maple syrup.
Frequently Asked Questions
They can stay in the fridge for 3 to 4 days if they are stored correctly in an airtight container.
Yes, you can! Wrap each cooled pancake individually in plastic wrap. Transfer all of the pancakes to an airtight ziploc bag, squeeze out all of the air to seal, and freeze for up to 2 months.
Thaw the pancakes in the fridge, on the countertop, or briefly in the microwave using the Defrost setting. You can then fully reheat them in the microwave in 5-second bursts at 50% power.
This simple 4-ingredient paleo pancakes recipe does not include traditional non-paleo leavening agents, like baking soda or baking flour. Instead, egg is the only ingredient that gives the pancakes just a bit of “puff” but with LOTS of yummy flavor.
If you’d like your pancakes to be a bit thicker try adding a little bit of extra coconut flour when blending up the batter.
It’s best to mix the pancake batter right before cooking the paleo banana pancakes. However, since the mix is so quick to make in the blender, you don’t save a lot of time making it ahead.
Looking for More Easy Paleo-Friendly Recipes? Be Sure to Also Try:
- Paleo Nut Bar Recipe with Chocolate Drizzle Recipe
- Paleo Frozen Hot Chocolate Pops Recipe
- Best Cauliflower Fried Rice
- Paleo Baked Zucchini Chips
- 5 Ingredient Paleo Brownies Recipe
- Paleo Firecracker Chicken Recipe
- Paleo Lemon Chicken Recipe
- Paleo Chicken Chile Verde Recipe
- Paleo Chinese Dumplings (Potstickers) Recipe
Get the Full (Printable!) Paleo Pancakes Recipe Below. Enjoy!
Paleo Pancake Recipe (Coconut Flour Pancakes)
Ingredients
- 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.
Hello
Is it 53 calories for 1 of 2 pancakes? Looking forward to trying this
Thanks.
Hi J,
The nutritional facts are calculated per pancake. :)
I love this!! It is so easy to make and taste so good!
Hi — I’m wondering how you calculated that there are only 6 carbs and 2 g of sugar in two pancakes? One ripe banana has 27 carbs and 14 g of sugar and there are three in this recipe. There are 21 carbs in 1/3 cup of coconut flour and about 3 carbs in the six eggs. The nutrition values appear to be way off. Those figures are vital for those of us who are watching our carb and sugar intake due to being pre-diabetic. I came up with 6.7 carbs per pancake (just a quick calculation). I’m sure they taste lovely but I cannot risk making them since they are way too high in carbs and sugars for me.