Banana Pancakes with Coconut Flour and Blueberries

These banana pancakes with coconut flour are soft, fluffy, naturally sweetened, and packed with protein!. Made with ripe bananas, coconut flour, eggs, protein powder, and peanut butter, they’re a filling gluten-free breakfast that comes together in one bowl (perfect for busy mornings!). Finish your perfect pancakes with a handful of fresh blueberries while they cook for bursts of juicy sweetness in every bite.

Banana Pancakes with Coconut Flour and Blueberries

If this is your first time cooking or baking with coconut flour, you’ve picked a great recipe to start with!

Coconut flour absorbs liquid at a much higher rate than any other flour, so I made sure to get the amounts just right so you’d have success with these pancakes. It’s a naturally low carb flour, and without the addition of banana, these pancakes would be a low-carb pancake.

The banana adds so much though – I highly recommend keeping it! The mashed banana creates naturally sweet, tender pancakes while the blueberries add pops of fresh fruit without overpowering the banana flavor.

Why you’ll love these coconut flour banana pancakes

Naturally sweet – The ripe banana adds natural sweetness and moisture, so these pancakes taste delicious without any added sugar.

Higher in protein – Each serving packs 23 grams of protein from eggs, natural peanut butter, and vanilla protein powder to help keep you full and energized all morning.

High in fiber – With about 8.5 grams of fiber per serving, these coconut flour banana pancakes help support healthy digestion, keep you satisfied longer, and make for a nourishing way to start your day.

Simple ingredients you’ll need

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Ripe banana – The star ingredient. A ripe banana adds natural sweetness and moisture and helps bind the pancakes together.
• Eggs – Create structure and add protein.
• Natural peanut butter – Adds flavor and healthy fats.
• Unsweetened almond milk – Keeps the batter smooth.
• Vanilla extract – Adds warmth and sweetness.
• Coconut flour – A naturally gluten-free flour that is high in fiber and absorbs plenty of moisture, so a little goes a long way.
• Vanilla protein powder – Gives the pancakes an extra protein boost.
• Baking soda – Helps create fluffy pancakes.
• Fresh blueberries – Sprinkled over each pancake while cooking for juicy bites throughout.
• Coconut oil – For greasing the skillet.

How to make banana coconut pancakes

Step 1: In a large mixing bowl, mash the ripe banana until smooth. Add the eggs, peanut butter, almond milk, and vanilla extract, then whisk until combined.

Step 2: Stir in the coconut flour, protein powder, and baking soda until a thick batter forms. Let the batter rest for 2-3 minutes so the coconut flour can absorb the liquid.

Step 3: Heat a lightly greased nonstick skillet or frying pan over medium-low heat. Scoop about 1/3 cup of batter onto the pan, then immediately sprinkle fresh blueberries over the top.

Step 4: Cook until bubbles form and the edges begin to set, about 3 minutes. Flip carefully and cook another 2-3 minutes until golden brown. Repeat with the remaining batter, serve and enjoy!

Watch me make paleo coconut flour pancakes

The full how to video can be watched below, or on my YouTube channel!

Pro tips

• Use an extra ripe banana for the sweetest pancakes.
• Let the batter rest for a couple minutes before cooking. Coconut flour needs a few minutes to absorb the liquid to get to the perfect texture of the pancakes.
• Cook over medium-low heat so the centers cook through before the outside browns.
• Add the blueberries after pouring the batter into the pan instead of mixing them into the bowl. This helps keep the pancakes from breaking when flipped.

Serving suggestions

These blueberry coconut flour pancakes are delicious served with:

• A peanut butter drizzle
• Pure maple syrup
• Fresh blueberries
• Sliced banana
• Greek yogurt
• Coconut yogurt
• Chopped nuts
• Crispy bacon for a sweet-and-savory breakfast

Variations to try

Want to change them up?

• Skip the blueberries for classic paleo banana coconut flour pancakes
• Add chocolate chips instead.
• Sprinkle in chopped walnuts or pecans.
• Top with sliced bananas and peanut butter.
• Add shredded carrot for a carrot cake pancake vibe.
• Finish with pure maple syrup and extra fresh fruit.

How to store

Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.

Freeze in a single layer before transferring to a freezer-safe bag. They’ll keep well for up to 6 months.

Reheat in the microwave, toaster, toaster oven, or a lightly greased skillet until warm.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this good pancake recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Ripe banana – The banana adds natural sweetness and moisture to the pancakes. If needed, swap it for about 1/2 cup unsweetened pumpkin puree or applesauce, though the flavor and texture will be different.

Eggs – Eggs are essential for binding since coconut flour is very absorbent.

Natural peanut butter – Almond butter, cashew butter, or sunflower seed butter all work well if you need a peanut-free option.

Unsweetened almond milk – Any milk will work here, including dairy milk, oat milk, soy milk, or coconut milk.

Coconut flour – Coconut flour cannot be substituted 1:1 with almond flour or all-purpose flour because it absorbs much more liquid. If using another flour, you’ll need a different recipe formulated for that flour.

Vanilla protein powder – You can omit the protein powder and replace it with an additional 1-2 tbsp of coconut flour plus an extra splash of almond milk if the batter becomes too thick. Unflavored protein powder also works well.

Fresh blueberries – Frozen blueberries can be added straight from the freezer. You can also swap them for other berries, or chocolate chips for a fun variation.

Frequently asked questions

Can I leave out the blueberries?

Absolutely! These are delicious as simple banana pancakes with coconut flour.

Why is the batter so thick?

Coconut flour absorbs much more liquid than traditional flour, so a thick batter is exactly what you want.

More healthy pancake recipes

• Blueberry protein pancakes
• Cottage cheese pancakes
• Pumpkin greek yogurt protein pancakes

Save these paleo pancakes to Pinterest and make it later!

If you try this banana coconut flour pancake recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather