Paleo Pancakes
by Sommer Collier — last updated on Sep 29, 2025 
This ultra fluffy and delicious coconut flour Paleo Pancakes recipe is easy to make with only 4 ingredients! So light, tender, and irresistible, you’d never know that they’re gluten-free, grain-free, and dairy-free!
Sommer’s Recipe Notes
Nothing says breakfast goals like a stack of fluffy pancakes. Anyone who is required to eat a grain-free and/or dairy-free diet can tell you it’s the breakfast item they miss most of all. BUT, just because you are skipping certain ingredients doesn’t mean you have to totally give up your favorite foods!
Inspired by my classic pancake recipe, we decided to create a fabulous 4-Ingredient Paleo Pancake recipe made with GF-friendly coconut flour. And hooray – it’s a BIG hit! This light and tender coconut flour pancakes recipe is sweetened only with bananas, but feel free to add on some syrup or fresh fruit when serving. Honestly they are so scrumptious, they are great to eat all by themselves!
Why You’ll Love This Paleo Pancakes Recipe
- Simple ingredients – Only 4 pantry staples you probably already have on hand needed.
- Allergy-friendly – Naturally grain-free, gluten-free, and dairy-free, making them perfect for a variety of diets and food sensitivities.
- Light & fluffy – These tender pancakes have that classic texture and flavor you crave, without needing traditional flour or milk!
The best part? The coconut flour pancakes take only about 15 minutes to blend up and cook in a hot skillet, so you won’t have to wait long to dig in!
Ingredients and Tips
- Ripe bananas – For just the right touch of sweetness with a moist and tender crumb.
- Eggs – The leavening agent to “puff” up the paleo pancakes.
- Coconut flour – A fantastic gluten and grain-free baking alternative for all-purpose flour.
- Coconut oil – For cooking the pancakes in a hot skillet.
How to Make Paleo Pancakes with Coconut Flour and Bananas
Tips for success – This simple 4-ingredient paleo pancakes recipe does not include traditional non-paleo leavening agents, like baking soda or baking flour. Instead, egg is the only ingredient that gives the pancakes just a bit of “puff” but with LOTS of yummy flavor. If you’d like your pancakes to be a bit thicker try adding a little bit of extra coconut flour when blending up the batter!
Find the full Paleo Pancakes recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing leftovers – This coconut flour pancakes recipe can stay in the fridge for 3 to 4 days if they are stored correctly in an airtight container.
- Freezing – Wrap each cooled pancake individually in plastic wrap. Transfer all of the pancakes to an airtight ziploc bag, squeeze out all of the air to seal, and freeze for up to 2 months.
- Reheating – Thaw the pancakes in the fridge, on the countertop, or briefly in the microwave using the Defrost setting. You can then fully reheat them in the microwave in 5-second bursts at 50% power.
Serving Suggestions
The bananas add so much sweetness, you don’t even need syrup. However… They taste awfully good slathered in warm Raspberry Maple Syrup! (Also Paleo.)
Coconut flour pancakes are terrific topped with a sprinkling of fresh fruit. We love fresh blueberries, raspberries, or sliced strawberries – especially during the summer but really any time of year!
If you aren’t sticking to a strict diet you might consider sweetening-up the pancakes even further with a more decadent topping. Try our easy (NOT paleo) recipes for homemade peach syrup, orange syrup, espresso syrup (yup, it’s a thing and it is ah-mazing), or luscious cream cheese maple syrup.
Frequently Asked Questions
Coconut flour is very unique and absorbs much more liquid than other flours. Substituting with almond flour, oat flour, or others won’t give the same results.
It’s best to mix the pancake batter right before cooking the paleo banana pancakes. However, since the mix is so quick to make in the blender, you don’t save a lot of time making it ahead.
Pancakes Paleo Style (Coconut Flour Pancakes)
Ingredients
- 3 large ripe bananas
- 6 large eggs
- 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
- Storing leftovers – This coconut flour pancakes recipe can stay in the fridge for 3 to 4 days if they are stored correctly in an airtight container.
- Freezing – Wrap each cooled pancake individually in plastic wrap. Transfer all of the pancakes to an airtight ziploc bag, squeeze out all of the air to seal, and freeze for up to 2 months.
- Reheating – Thaw the pancakes in the fridge, on the countertop, or briefly in the microwave using the Defrost setting. You can then fully reheat them in the microwave in 5-second bursts at 50% power.
These were tasty, thank you. BUT let’s say I’m tired of bananas……what could I substitute?
Try au sweetened apple sauce.
I had just bought this flour http://www.tiana-coconut.com/products/coconut-superfoods/gluten-free-coconut-flour/ when I saw this recipe :) I had never used coconut flour before but I must say that I’m very impressed. Thank you for sharing this recipe, it’s so easy and healthy :)
3 ingredients – I love pancake recipes that keep it simple. Just about to try it with a raspberry and cranberry coulis – expecting deliciousness.
hi, I love love these. Can you tell me how many pancakes equals 1 serving ?
Thank you
Just finished making these and they were so good. I loved how they weren’t super sweet. The only thing I did differently was add in chocolate chips and topped with almond butter. Thanks for the quick recipe.
Would I be able to substitute just egg whites for the eggs? Equivalent volume, (I understand it’s a 2 whites/1 whole egg ratio)… I would love to try these, and as a Celiac, I miss the odd pancake breakfast (well…. probably twice a year, but still), but I can’t do egg yolks either. Yes, my diet is very boring :( I understand they won’t turn out quite the same but would they work at all? Thanks in advance!
Hi Meghan! Honestly, I’ve never tried them that way. They would certainly lose some of their richness, but may have the same general consistency. I’d love to hear how they turn out if you try it.
I just made these this morning as I am newly diagnosed celiac. they turned out so yummy. I took others advice and made them very small to help with flipping. Even my 3 yo son likes them and he is used to the yummy Martha stewart pancakes lol. I made a raspberry reduction with frozen raspberries, coconut oil and maple syrup. I am thankful for wonderful bloggers like you that share recipes, it helps with my new life into a celiac diagnosis and paleo living. I will pass along this recipe. thank you.
Hi Sarah! I’m so glad you liked the pancakes, and glad to make your diet a little more interesting. :)
looooooooooooooooooooveeeee this! <3
I made these tonight and they were pretty good for paleo pancakes. Mixing the batter in the blender made it very smooth – I added some cinnamon and a dash of salt for flavor. I made these pancakes very small because they were hard to flip. I would make these again.
Wow! I didn’t realise you had a Paleo pancake recipe!! I’ve had a few disasters trying to make paleo pancakes lately!!! Will have to try these!
This is so yummy :( I’m gonna try this. :D
These pancakes are so good. Put maple syrup and cinnamon on them. Great recipe!