Paleo Pancake Recipe (Coconut Flour Pancakes)
User Reviews
4.9
Paleo Pancake Recipe (Coconut Flour Pancakes)
Description
The Paleo Pancake Recipe (Coconut Flour Pancakes) blends bananas, eggs, and coconut flour into a smooth, pourable batter seasoned with a pinch of salt. Cooking the batter in coconut oil over medium heat creates pancakes with golden brown bottoms and firm edges, while remaining soft inside. The texture balances softness from the bananas and slight chewiness from the coconut flour, offering a hearty pancake without traditional grains.
This variation suits a paleo or grain-free diet and serves well for breakfast or brunch. These pancakes can be paired with fruit, nut butters, or pure maple syrup for added flavor.
Leftovers store well refrigerated up to three days and can be frozen for up to two months when wrapped individually. Reheating is best done gently in the microwave or on the stovetop to preserve texture. Adjust batter thickness by adding more coconut flour if needed to maintain a proper cooking consistency.
Ingredients
- 3 banana large, ripe
- 6 egg large
- 1/3 cup coconut flour
- coconut oil for frying
Instructions
- Preheat a non-stick skillet over medium heat. (You could preheat more than one skillet to speed up the cooking process.)
- Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.
- Brush the skillet lightly with coconut oil. Pour in a 3-inch circle of batter. Shake the skillet gently to spread the batter into a 4-inch circle. Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm.
- Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little.
Notes
- Store leftover pancakes in an airtight container refrigerated for up to 3 days.
- Freeze individual cooled pancakes wrapped in plastic, then place in a sealed bag for up to 2 months.
- Thaw frozen pancakes in the refrigerator, at room temperature, or using the microwave's defrost setting before reheating.
- Reheat pancakes in short bursts at 50% microwave power or on a stovetop to avoid drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 246mg | 82% |
| Sodium | 116mg | 5% |
| Potassium | 408mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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