Banana Silver Dollar Coconut Flour Pancakes

Yesterday I took a day off from work on my next cookbook. My friend Aran and I went to Lucille’s in Longmont and caught up on all that has been going on in our lives over bacon, potatoes and eggs. Then the kids had some classes before we all went to Boulder to stop by Aran’s book signing. While we were there we ran into our old neighbor, who we miss so much, and a friend of ours from Tyler, who also lives in Boulder now. It was so great. Then we spent the rest of the evening with Elana, and I was so glad that all I had eaten at Whole Foods was a (fab) green smoothie. Elana had all sorts of awesome Paleo salads and cookies. Everyone was laughing, playing, sharing stories and eating good food. I couldn’t imagine a better day off.
This morning I wanted something light and easy for breakfast, and that’s exactly what these yummy little silver dollar pancakes are. And now I must post this recipe and get back to business :-) Have a great weekend!

Banana Silver Dollar Coconut Flour Pancakes

2 eggs
1/3 cup mashed banana
1/4 cup almond milk
2 tbsp (22 g) coconut flour
pinch of sea salt
pinch of ground cinnamon
1) Puree all of the ingredients in the blender.
2) Add a little coconut oil to a large frying pan, preheated heated over low to medium heat.
3) Pour small “silver dollar” pancakes about 3 inches wide.
4) Flip when they are ready, and cook on the second side until done.
5) Add more coconut oil to the pan between batches.
Makes about 15 silver dollar (3 inch) pancakes.
Note: I don’t think that these would work as regular sized pancakes.
♥, Kelly

UPDATES: These pancakes are not going to taste the same as my pancakes (and other recipes) that use a blend of flours. You could say that my family and I have developed a more minimal ingredient style with time, and the less we use, the less we mind :-) However, if you’re game to try these, I want to point out two things:

1) Weight (grams) is more accurate than volume (cups). If your pancake batter is super runny (and perhaps you’re using volume) then add another tablespoon or so of coconut flour (or try using weight instead).
2) In the directions it says “low to medium heat”, and “cook until done”. Unlike usual pancakes, these require lower heat so that the inside cooks before the outside burns. And they do take longer to cook than usual pancakes.


  1. says

    These look incredible. Definitely going to give them a try this weekend. They look so substantial even with just that little bit of coconut flour. Looking forward to your new book!

  2. Anonymous says

    I made these today. They were a huge hit! What a great thing to make with that one lonely ripe banana I seem to always have left over. Adria

  3. says

    This is a keeper! My kids {o.k and myself} will looovee this for breakfast. I am still trying to master cooking w coconut flour. It tends to make my baked goods very dry most of the time as it absorbs a LOT of moisture.

  4. says

    James from I’m No Chef recommend I check you out, since I post a lot of Paleo recipes on my blog, and I have to say I love your site! I can’t believe I didn’t find you earlier, but I’m happy that I did now!

  5. Linda Lachance says

    I’ve found it helpful in cooking coconut flour pancakes to yes keep the heat low but top the pan with a lid and sort of let them back on stove top. Just a little tip I realized hope it helps someone else, and don’t try to flip too soon.

  6. Anonymous says

    Im not sure if this would even be possible with this recipe, (Im totally new to coconut flour), but I LOVE these! Im just wondering, any idea of it would be possible at all to basically use this same recipe (maybe add in a few ingredients if needed to make it work) and turn it into a banana coconut flour bread??? Since discovering the existence of coconut flour recently (I seriously had not idea it even existed) Ive had a hard time finding what I actually like because Im still so used to the usual more common wheat flour recipes, but this one I am so pleased with. :)

  7. Jenifer says

    Thank you for this wonderful recipe. I didn’t have almond milk, so I used regular milk and they are delicious! I have been wanting to try coconut pancakes and these hit the spot. My five year old loves them.

  8. Brenda says

    These “cute little pancakes” (says our 3 1/2 year old) were delicious. Made our Sunday morning a little extra special.

  9. Gabriella says

    HI! me again oxox

    I also would like to know if I could use homemade coconut milk in place of almond milk.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>