How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gluten-Free Banana-Coconut Pancakes?

You need 9 ingredients. The key ingredients include: 8 large eggs, at room temperature, 1 cup mashed overripe banana, 1/4 cup water, 1 1/2 teaspoons pure vanilla extract, and more.

Is Gluten-Free Banana-Coconut Pancakes suitable as breakfast?

Yes, Gluten-Free Banana-Coconut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Gluten-Free Banana-Coconut Pancakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Banana-Coconut Pancakes Recipe

Name: Gluten-Free Banana-Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs, at room temperature; 1 cup mashed overripe banana; 1/4 cup water; 1 1/2 teaspoons pure vanilla extract; 1/2 cup coconut flour, preferably Bobs Red Mill (see Note); 2 teaspoons baking powder; 1 teaspoon kosher salt; Coconut oil, for greasing; Warm pure maple syrup, fresh berries, crisp bacon and slivered almonds, for topping

Start your day right with this Gluten-Free Banana-Coconut Pancakes recipe. Made with eggs, mashed overripe banana, water and vanilla. Easy step-by-step …

This Gluten-Free Banana-Coconut Pancakes relies on simple, everyday ingredients such as mashed overripe banana, water, pure vanilla extract and baking powder. It comes together quickly and makes 4 servings, at about 402 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's an easy way to start the day, whether you're cooking a relaxed weekend breakfast or need something satisfying before a busy morning. Pair it with fresh fruit or your favorite hot drink to round out the meal.

Updated Jun 30, 2026

Serves 4 Breakfast

Servings: persons

8 large eggs, at room temperature
1 cup mashed overripe banana
1/4 cup water
1 1/2 teaspoons pure vanilla extract
1/2 cup coconut flour, preferably Bobs Red Mill (see Note)
2 teaspoons baking powder
1 teaspoon kosher salt
Coconut oil, for greasing
Warm pure maple syrup, fresh berries, crisp bacon and slivered almonds, for topping

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
402 kcal
Category
Breakfast

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Gluten-Free Banana-Coconut Pancakes

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