Coconut flour banana pancakes with chocolate chips are a warming breakfast bite you can make when you have ripened bananas. This recipe has only a few ingredients, and you can make as quickly as you would traditional pancakes.
Banana pancakes with coconut flour can be a little tricky because coconut flour is not like regular flour. In fact, you cannot substitute coconut flour for regular flour one-for-one in a recipe. You’ve got to use much less coconut flour because it absorbs a lot more liquid.
You will use 1/4 cup of coconut flour where you might normally use about 1 1/2 cups of regular flour. With coconut flour pancakes, the other key is to make the pancakes much smaller so they don’t break apart.
A final tip is to cook them more slowly, so that they cooked through without burning on the tops and bottoms.
Also try:
How to Make Coconut Flour Banana Pancakes
Start making your coconut flour chocolate chip pancakes by first combining the wet ingredients into one bowl. That includes the mashed ripened banana, the eggs and the vinegar. (There is not much vinegar in this recipe, but it will help the pancakes rise with the baking powder.)
Make sure the bananas you are using are ripened. You can tell a ripened banana by its black spots. You don’t want to use fresh green bananas, which won’t be sweet enough and won’t mash as well.
In another bowl, combine the dry ingredients of coconut, flour, salt, baking powder, and cinnamon.
Then pour the dry ingredients slowly into the wet ingredients and mix well. You can stir this banana pancake batter with a large spoon or spatula.
Finally, fold in the mini chocolate chips by sprinkling them into the batter and stirring gently. Let the batter rest about 10 minutes.
To cook the coconut flour chocolate chip pancakes, drop about 2 tablespoons onto a hot skillet with melted butter. Make sure the skillet is not too hot, but set at medium low so the pancakes don’t cook too quickly. Once one side is golden brown, after about three or four minutes, gently flip it to the other side like you do with normal pancakes.
How to Serve Coconut Flour and Banana Pancakes
Banana and coconut flour pancakes go great topped with maple syrup or some butter. You can also sprinkle some powdered sugar on these pancakes. Try sprinkling a few extra chocolate chips on them for some added melted chocolaty-ness!
You will see that these easy banana pancakes are essentially banana egg pancakes with coconut flour and chocolate chips!
Also try: German Chocolate Pancakes or Mini Popovers.
Coconut Flour Banana Pancakes
Equipment
- Skillet
- spatula
- Two mixing bowls
Ingredients
- 1 ripened banana
- 3 eggs
- ½ teaspoon apple cider vinegar
- ¼ coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup mini chocolate chips
Instructions
- In one mixing bowl, whisk three eggs until frothy. Add the vinegar and whisk a bit more. Add a smashed ripened banana.In another mixing bowl, combine the coconut flour, baking powder, cinnamon, and salt.
- Slowly pour the wet ingredients into the dry ingredients as you continue mixing. Allow the batter to rest about 10 minutes.
- Heat the skillet over medium high heat. Melt about one half tablespoon of the butter in the skillet. Then, add about 2 tablespoons of the batter into the pan. If the pan is large enough, make other banana pancakes at the same time.
- Continue cooking the pancake without moving it about 3 to 4 minutes, until the bottom is golden brown. Then, carefully flip the banana pancake and cook the other side another 3 to 4 minutes. Make sure the pancakes is cooked through, without burning, so keep your heat on medium low.
- Place the coconut flour banana pancakes on a serving platter and serve warm with butter, maple syrup, or powdered sugar. (Optional: Garnish with few extra mini chocolate chips.)
