Pancakes are one of my favorite foods. Not only are they perfect, little sweet treats but you can easily make them either gluten free as here or even make them into savory ones. These coconut banana pancakes use no flour at all and are super easy to make.

coconut banana pancakes

Coconut banana pancakes

For making these coconut banana pancakes, you need only bananas, grated coconut and eggs, That’s the main ingredient. If you want you can add a splash of coconut milk but that is optional as it is not needed for the pancakes themselves. The coconut part comes from the grated coconut as well as the coconut oil you use for baking them.

Because they do not contain any gluten these coconut banana pancakes are a little fragile. So make sure you make small pancakes as bigger ones will be hard to turn over. You can add a bit of arrowroot if you want them to be a little firmer. 

Technically it is mashed banana whisked together with eggs and coconut in a large bowl. And your pancake batter for the coconut pancakes is done. Baking them is pretty much the same as regular pancakes, except that they will break apart sooner. So as mentioned; small pancakes do the trick here.

Bake them golden brown in 2-3 minutes and cooked. Flipping them is the hard part with these little pancakes but I found that flipping them in the air actually works best. And using a nonstick pan. Takes a bit of practice but it does work and is a great way in general with gluten-free pancakes.

Stack of coconut banana pancakes

Serving the pancakes

I like to serve these fluffy pancakes with some extra grated coconut plus blueberries or other fresh berries or fresh fruit on the side. If you want these to be paleo pancakes stick to that. But if you just want a delicious breakfast you can also serve them with Greek yogurt or coconut yogurt is a good option too. You can keep the pancakes for 1 or 2 days in an airtight container in the fridge.

Additions and variations

As mentioned they are pretty good pancakes as they are but you can add other things to the batter. With vanilla extract being the obvious addition. You can also add a tablespoon of coconut flour. That will also make them a bit firmer. I’ve not tried it with some extra dietary fiber added but will be doing that for next time. It’s simple ingredients but I think they would make good candidates for other ingredients. 

Adding some chocolate chips for serving or some extra banana for serving is also delicious. Or serve them with some maple syrup or honey. They are actually already quite sweet due to the use of the ripe bananas, so no extra sugar is needed.

Also try these gluten free pancakes

coconut banana pancakes

Coconut banana pancakes

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Delicious and easy to make coconut banana pancakes. The pancakes are gluten free, paleo and do not contain more than 3 basic ingredients.
Decorative clock showing preparation time
Prep time 5 minutes
Cooking time 20 minutes
Total time 25 minutes

20 pancakes


  • 3 ripe bananas
  • 6 eggs lightly whiskes
  • 50 gr grated coconut plus some extra to sprinkle over the top
  • 150 gr blueberries
  • honey or maple syrup for serving


  • Puree the bananas with a fork in a bowl. Whisk the eggs and add the coconut and the blueberries. Keep some of the blueberries behind for serving later.
  • Heat oil in a frying pan on medium heat. Make sure it is a non-stick pan. Pour 1 large tablespoon of the batter in the pan and start by baking one. I prefer to not add more than 2 in the pan at the same time as it makes it harder to turn them over. Obviously depending on the size of your pan.
  • Once the top is no longer liquid you turn them over gently with a spatula. It takes about 2 minutes per side to bake. Make a pile of the baked pancakes
  • Add some grated coconut and blueberries for serving and serve hot.

Nutrition Information per portion

Calories: 55kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 20mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.4mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist