Perfectly fluffy and deliciously simple, these paleo Coconut Flour Banana Pancakes with Chocolate Nut Butter Syrup are sure to hit the spot any morning!
This post contains affiliate links, FYI.
A delicious start.
It’s no secret that breakfast is my favorite meal of the day. Well, other than dessert. So when Regina from Leelalicious reached out for fellow foodies to review her new cookbook Coconut Flour Muffins, Pancakes, & Mug Cakes, I jumped at the opportunity!
A whole cookbook about my favorite thing – pancakes, muffins, mug cakes – and all of them completely gluten-free and dairy-free, too! In fact, all the recipes but one are actually grain-free. Definitely a win-win, there. 😉
Pancakes for the win.
As I skimmed through the recipes, looking for one to share with you all so you could get a taste of the deliciousness, my eyes lighted upon these amazing-sounding Coconut Flour Banana Pancakes. You pretty much can’t go wrong with bananas and pancakes for breakfast.
Like all the recipes in Regina’s book, these delicious pancakes are super simple to make. Just a few ingredients most grain-free foodies already have on hand, a few tasty add-ins, and you’re good to go!
I decided to pair the Coconut Flour Banana Pancakes with the Nut Butter Glaze also found in the cookbook (it’s in the frosting section), but I couldn’t just leave it at that. So I upped the sweetener and the liquid, added a dash of sea salt, and a little cocoa powder… ’cause that’s how I roll. 😉 Of course you could leave it out, if you’re not a chocolate fan (gasp!), or even just serve the pancakes with regular ol’ maple syrup, if you’re nut-free.
A delicious cookbook.
However you bake them up, I’ve no doubt you’ll enjoy this tasty breakfast dish. As you will the rest of the cookbook!
Just take a little peek at the other amazing recipes it contains:
- Carrot Cake Muffins
- Morning Glory Muffins
- Double Chocolate Muffins
- Sweet Potato Pancakes
- Chocolate Pancakes
- Pumpkin Mug Cake
- and more…
Plus, there’s a whole section of frostings and glazes, and the cookbook is full of little tips to make your coconut flour breakfast dishes easier to make!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks! 😉
Coconut Flour Banana Pancakes
Free from gluten, grain, dairy, and refined sugar. Used with permission, by Regina Braun.
- 1/4 c. coconut flour
- 2 T. tapioca flour
- 1/2t. baking soda
- pinch of sea salt
- 1/2t. cinnamon
- 2 eggs
- 1/3 c. mashed banana (from 1 very ripe banana)
- 2-4 T. coconut milk (I like to make my own)
- 2 T. melted coconut oil
- 1/2 T. maple syrup or honey
- 1 t. vanilla extract (I like to make my own)
Heat a lightly greased pan or griddle to medium-low.
In a small bowl, whisk together coconut and tapioca flour, baking soda, salt, and cinnamon until combined.
In a medium bowl, mix together eggs, mashed banana, coconut milk, coconut oil, maple syrup, and vanilla. Add dry mix and whisk until fully combined.
Let batter sit for 3-5 minutes, it will be quite thick. If it seems dry and clumpy, add more coconut milk (1 tablespoon at a time) until a thick batter forms.
Drop 2 tablespoons of batter per pancake onto the griddle or pan and spread it out a little. Cook for about 3 minutes, then flip carefully. Cook the other side for 2 more minutes.
Keep a close eye on the pancakes, as they burn easily.
Chocolate Nut Butter Syrup
Free from gluten, grain, dairy, and refined sugar.
Want more grain-free breakfast goodies? Here are some of my favs…