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Gluten-Free Coconut Pancakes with Bananas

Serves 4
Time 45 min
A combination of coconut flour and coconut oil make these tender pancakes delicious and aromatic. Bananas are an appropriately tropical topping, but you could use any fruit in season or your favorite syrup. Watch our how-to video.
Ingredients
  • 1/2 cup coconut flour
  • 2 tablespoons teff flour
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon fine sea salt
  • 4 eggs
  • 1 cup unsweetened plain almondmilk
  • 3 tablespoons lightly packed light brown sugar
  • 1 tablespoon melted coconut oil, plus more for cooking pancakes
  • 2 bananas, peeled and sliced
Method

In a small bowl, whisk together the coconut flour, teff flour, baking powder and salt. 

In a medium bowl, whisk together eggs, almondmilk, sugar and coconut oil. Whisk in flour mixture. Let batter sit 5 minutes to thicken.

Heat a heavy skillet or griddle over medium heat. Coat with coconut oil. 

Working in batches, pour pancake batter by scant 1/4 cupfuls in the pan. 

Cook until pancakes are browned on bottoms and tops begin to set, 3 to 4 minutes. 

Flip pancakes and cook until other side is browned, 2 to 3 minutes more; pancakes will be difficult to flip if the tops aren’t a little firm, so don’t rush. 

Lower the heat and add more oil to the pan if necessary between batches. 

Serve topped with bananas.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup coconut flour
  • 2 tablespoons teff flour
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon fine sea salt
  • 4 eggs
  • 1 cup unsweetened plain almondmilk
  • 3 tablespoons lightly packed light brown sugar
  • 1 tablespoon melted coconut oil, plus more for cooking pancakes
  • 2 bananas, peeled and sliced