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.
Made these several times and it is a great basic recipe. However, the number of pancakes if is supposed to make has to be wrong unless they are really small. There is no way I have ever gotten any where close to 16.
I just made these for my 3 kids and they gobbled them up! I added chocolate chips and made the pancakes about 2 inches in diameter. They were a bit difficult to flip and turned brown quickly, but they still tasted great. We did use a little maple syrup but didn’t use nearly as much as we have with regular pancake mix. I loved that this is a high-nutrient, kid-friendly breakfast. Do you have any suggestions for subbing the coconut flour with a different (nut-free) flour? My daughter could taste the coconut so I’d like to try a different flour next time.
Hi Carolyn,
We have made them with almond flour, but the conversion is not 1:1. You might need as much as 1 – 1 1/4 cups almond flour, because coconut flour is very absorbent. They are also a little granular in texture made with almond flour, but they taste great!
The best pancakes I’ve had in a long time. The consistency was so close the real deal, and I made them with a not too ripe banana so not too sweet. Enjoyed with your raspberry maple.
Do you have the nutritionally info for these? I’m trying to eat lower carb 😀
Hi Lindsay,
Yes, I just added it in! We had nutritional facts calculated for all our recipes, but it’s taking some time to add the information to our older posts. :)
Thank you for sharing!
Parabens Otimo Conteudo metodo Fan Art Funciona
Liked it…
Another good tip is the low carb
Got hungry …
I want a stack!
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.
Hi I just made these and they were lovely, I didn’t cook them in a pan, instead I poured the batter into muffin trays (I’m hopeless when flipping pancakes!) and now I have left overs to freeze or for snacks later! I also added a few cacao nibs then served them with plain yogurt and a few fresh blueberries Thanks
These were amazing! Super easy, and my whole family loved them!!!
These are so lovely but I can’t seem to turn them in the pan without them breaking into pieces. Anyone got any tips please?
Hi Nikki! I suggest using a great nonstick skillet and a big spatula. It is a very delicate batter. Good luck!