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Banana Coconut Flour Pancakes

Light and fluffy coconut flour pancakes with banana and blueberries.
Prep Time7 mins
Total Time15 mins
Servings: 10
Author: Nikole Goncalves


  • 1 very ripe mashed banana
  • ½ cup frozen wild blueberries
  • ½ cup coconut flour
  • 1 cup + 1-2 tbsp. almond milk
  • 4 eggs
  • 1 tsp. vanilla extract
  • ½ teaspoon cinnamon
  • 2 tsp. baking powder
  • 1 pinch of sea salt
  • 1 pinch of cinnamon optional


Coconut Banana Blueberry Pancakes

  • In a medium size bowl whisk together wet ingredients- banana, 1-cup milk (saving the 2 tbsp.), vanilla and eggs.
  • Next mix together dry ingredients in a separate bowl or simply sift them into the wet to save on steps and lighten up the washing.
  • Mix the wet and dry well until evenly combined and allow to sit for a couple minutes so the coconut flour absorbs the liquid.
  • Lastly, add in the remaining 1-2 tbsp. of milk - if needed.
  • On low heat in a non-stick pan add a tsp. of coconut oil, measure out ¼ cup (1/8 cup for minis) of batter per pancake and cook 3-4 min on each side covered.


Coconut flour cooks longer than regular flour which is why these pancakes need to cook a bit longer on each side to firm up before you can flip them.