Paleo Coconut Flour Pancakes with syrup - 24 Carrot Kitchen
5 from 1 vote

The Best Coconut Flour Banana Pancakes (Paleo)!

Coconut Flour Pancakes that are delicious and easy! Paleo pancakes that are fluffy!

Add fresh blueberries or mini chocolate chips.  Or try the blueberry sauce - YUM!

Course Breakfast, Brunch, Pancakes
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 125 kcal
Author Christine Galvani


  • 1/3 cup organic coconut flour
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons maple syrup
  • 2 organic large eggs (at room temperature)
  • 3/4 cup almond milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • Blueberry Sauce
  • 1 cup frozen berries (use one kind or a mix of several)
  • 2 tablespoons maple syrup
  • spray coconut oil or olive oil for pan
  • Maple syrup or blueberry sauce as topping.


  1. If using a cast-iron skillet, preheat your skillet to medium-low heat.

  2. Combine dry ingredients (organic coconut flour, baking soda, baking powder, and salt) in a medium-sized bowl.

  3. Add the fresh lemon juice to the dry ingredients.  If it starts to fizz that is fine; it is the reaction between the baking soda/powder and helps to create fluffier pancakes.

  4. Combine eggs,  maple syrup, vanilla, and almond milk in a bowl and whisk together.

  5. Add wet ingredients to dry ingredients and mix until just combined. Set aside for about 2 minutes. This gives the batter a better chance to absorb the coconut flour.

  6. In your heated skillet, add some spray coconut oil or olive oil.  Alternatively, you could add a tablespoon of oil and spread around the pan. Then add1/4 cup of pancake mix to the skillet and spread to make a pancake shape.  Cook for about 3 minutes per side until pancakes are lightly browned and cooked inside.  Makes 5 pancakes.

  7. For the Blueberry Sauce - Combine berries, maple syrup and a few tablespoons of water in a saucepan over medium-low heat. Bring to a low simmer cook until berries are soft and tender, about 8 -10 minutes.

  8. The mixture can be immediately poured over pancakes, or if you desire a smoother texture can be put in a blender and processed (and then poured over pancakes).
  9. Store in the refrigerator for up to 4 days.

Recipe Notes

Tips When Making Your Coconut Flour Pancakes:

Coconut Flour:

Coconut flour is a flour made from coconut solids that have been ground into a very fine powder. With its mild coconut flavor, it is a wonderful substitute for flour-based recipes.

  1. Low Carb
  2. Great for those on a grain and gluten-free diet.
  3. High Fiber
  4. High Protein Source
Nutrition Facts
The Best Coconut Flour Banana Pancakes (Paleo)!
Amount Per Serving
Calories 125 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 65mg22%
Sodium 202mg8%
Potassium 103mg3%
Carbohydrates 20g7%
Fiber 3g12%
Sugar 13g14%
Protein 3g6%
Vitamin A 110IU2%
Vitamin C 3.3mg4%
Calcium 81mg8%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.