Banana Pancake Perfection

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

1/2 cup coconut flour
1 cup almond flour*
2 eggs
1 mashed banana (well-spotted)
3 tablespoons melted coconut oil, plus more for pan
3 tablespoons raw organic honey
1/4 teaspoon sea salt
1/4 cup seltzer water

Thoroughly combine all ingredients in a medium size mixing bowl, be sure there are no lumps.

Coat a pan with coconut oil on medium heat and drop in pancake mix (these cook better when kept small: 1 1/2 to 2 tablespoons of mix).

Flip once slightly browned on bottom, approximately 3 minutes. They are ready when well-formed and easy to flip. Cook additional 2 minutes and remove from pan.

Enjoy! These pancakes are delicious on their own but can be topped with raw honey, maple syrup, homemade jam or fresh fruit.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Erika, Marlborough, CT

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Published on February 17, 2014

(25 votes, average: 2.80 out of 5)

12 Comments

tlogan September 5, 2016 at 10:36 am - Reply

I thought these were great!  I didn’t have any selzer water so I added 1/2 tsp soda, then used lemon water.  I also cut back the coconut flour to 1/4-1/3 cup, based on other comments.  Only used 2 Tbsp honey.  Be cautious with heat or they’ll burn on the outside before they’re done inside.  Thanks for a great pancake recipe!

Diana October 28, 2015 at 11:37 am - Reply

The batter is thicker than traditional batter because it is made with coconut flour. I made these using this exact recipe with the missing water……and they turned out amazing!! Thank you!!

Maggi August 30, 2015 at 1:01 am - Reply

Is seltzer water the same as soda water?

Frieda June 27, 2014 at 8:39 am - Reply

I made these this morning but the recipe turns out a dough, not a batter.  Can you check and give us the liquid amount.  We added soy milk but it did not turn out very well.  I threw out 3/4 of the mix.

Donna March 14, 2014 at 9:16 am - Reply

Delicious!  The seltzer is a great addition and gives the batter effervescence just like traditional pancake mix, thanks for sharing!

Erika February 27, 2014 at 8:10 am - Reply

Hi y’all.  I posted this recipe and after checking feedback today realized I left out a MAJOR STEP that’s surely the reason for the overly dry results.

1/4 cup seltzer water

I apologize, I know how frustrating it can be to feel like you’ve “wasted” ingredients on a recipe that comes out terrible.  Please try it again with seltzer I’m sure you’ll love them.  Also coconut flour is highly absorbent so add that last one tablespoon at a time to get desired consistency.

Phoenix February 23, 2014 at 4:53 pm - Reply

Ok, when I followed the directions it was way too dry. Here are some changes I made. 

1 cup ground chia/flax seed mix (not almond flour)
4 eggs (not two)
1/2 tsp baking soda
milk till it was wet enough. 

It ended up working a lot better.

Sarah S. February 22, 2014 at 6:25 pm - Reply

As mentioned eggs and banana ripeness will have a say in the batter texture. I would advise just watching the batter and if it is dry and crumbly, then add a liquid (milk or water). It will work.

Rose February 22, 2014 at 9:51 am - Reply

The size of the eggs and the ripeness of the banana may affect the amount of liquid. Very ripe bananas are quite wet.

AR February 19, 2014 at 1:22 pm - Reply

I’m assuming chia eggs would work with this recipe?  Not doing eggs right now.

Deborah February 18, 2014 at 12:52 pm - Reply

Tried these this morning. They were excellent! Keep the heat moderate as they brown quickly. Yummy!

Janet February 17, 2014 at 12:53 pm - Reply

It’s a lot easier to just mash up 1 Banana and 2 Eggs.  Best darn pancakes we’ve ever had!

Banana Pancake Perfection