Gluten Free Pancakes

This isn’t just a gluten free pancakes recipe… it’s a banana and coconut gluten free pancakes recipe.  MMMM!

I think pancakes are the ultimate breakfast treat; but, the obscene amount of sugar in most pancakes is often accompanied by a lovely sugar crash.  Now, if I had the entire day to go back to bed, then that’s fine…but I don’t!  I feel good about this gluten free pancakes recipe as I had it for breakfast two mornings in a row (lots of recipe testing, people) and had NO sugar crash and actually felt energized for the day.

I tried the recipe two ways: one being basically Paleo using almond flour, and the other using brown rice flour.  Taste wise, they were almost identical.  Esthetics wise, I would say the brown rice flour pancakes turned out slightly better.

As tomorrow is Mother’s Day, I don’t think I need to mention that you should most definitely be making this for your Mom (or getting your husband to make it for you!).

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins




  • 1 cup brown rice flour (or almond flour)
  • ¼ cup coconut flour
  • ¼ cup unsweetened coconut flakes
  • ½ cup mashed banana (about 1 banana)
  • ½ cup full fat coconut milk (you could probably try almond milk, but I didn’t)
  • 4 eggs
  • drop of coconut oil for frying


  1. Place frying pan on medium heat and melt the coconut oil
  2. Mix all the wet ingredients well (for simplicity, I threw all the wet batter ingredients in the blender on a low setting to mix)
  3. Mix the dry ingredients together (I added them to the blender)
  4. Cook in frying pan, 3 to 4 pancakes at a time
  5. Top with chopped banana or a drizzle of maple syrup
  6. Recipe makes 10 medium sized pancakes

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