Craving a delicious and healthy breakfast? These Coconut Flour Banana Pancakes are a fantastic way to start your day. You’ll love how easy they are to make and how satisfyingly fluffy they turn out, offering a perfect twist on healthy banana pancakes recipes.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture. Use very ripe, spotty bananas for the best flavor.
- Coconut Flour: Provides a unique texture and is gluten-free. No direct substitute; other flours will require different liquid ratios.
- Eggs: Binds the pancakes and adds richness. Flax eggs can be used for a vegan option (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Milk: Any milk works (dairy or non-dairy like almond or oat milk).
Ingredients:
- 2 very ripe bananas, mashed
- 4 large eggs
- 1/4 cup coconut flour
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
- Coconut oil or butter for cooking
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-3
- Calories per serving (approx): 350-400 (depending on toppings)
- Tools Needed: Large bowl, whisk, non-stick pan or griddle, masher or fork.
Step-by-Step Instructions:
1. Mash the Bananas
In a large bowl, thoroughly mash your ripe bananas with a fork or potato masher. Ensure there are no large lumps for a smooth batter. This forms the sweet base for your healthy banana pancakes recipes.
2. Whisk in Wet Ingredients
Add the eggs, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth.
3. Combine Dry Ingredients
In a separate small bowl, whisk together the coconut flour, baking powder, cinnamon (if using), and salt. This ensures even distribution in the batter.
4. Mix Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the pancakes tough. The batter will be thicker than traditional pancake batter due to the coconut flour.
5. Heat Your Pan
Place a non-stick pan or griddle over medium heat. Add a small amount of coconut oil or butter to lightly coat the surface.
6. Cook the Pancakes
Pour 1/4 cup of batter per pancake onto the hot pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip carefully when you see bubbles forming on the surface and the edges look set. Repeat with the remaining batter.
Variation Ideas:
- Chocolate Chip: Fold in 1/4 cup mini chocolate chips to the batter.
- Berry Burst: Add a handful of fresh or frozen blueberries or raspberries.
- Nutty Flavor: Mix in 2 tablespoons of chopped walnuts or pecans.
- Spice It Up: Include a pinch of nutmeg or cardamom for extra warmth.
Storage Instructions:
Store any leftover Coconut Flour Banana Pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a microwave, toaster, or on a lightly oiled pan until warm. These healthy banana pancakes freeze well too!
Frequently Asked Questions (FAQ):
Can I make these pancakes ahead of time?
You can mix the dry ingredients ahead of time, but it’s best to mix the wet and dry ingredients just before cooking for the fluffiest results.
Why are my pancakes falling apart?
Coconut flour absorbs a lot of liquid, so the batter is thick. Ensure your pan is hot enough and you’re letting them cook fully on one side before flipping.
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid before mashing to avoid a watery batter.
Are these pancakes gluten-free?
Yes, because they use coconut flour instead of wheat flour, these pancakes are naturally gluten-free.
What toppings go well with these?
Fresh fruit, maple syrup, honey, yogurt, a sprinkle of nuts, or a dollop of nut butter are all delicious choices.
How do I know if my bananas are ripe enough?
Ripe bananas will have many brown spots on their skin. The riper they are, the sweeter and easier they are to mash.
