Banana Coconut Pancake (Paleo, AIP, Vegan)

  There is something incredibly delicious about this combination of bananas and coconut! If you have not tried them together, then you need to rectify that! Of course both of these are tropical fruits and banana plants and coconut palms are found together in most homes in Kerala, which is in southern India. And therefore not surprisingly, these two fruits together are found in a lot of snacks and desserts.

My mom used to make these Banana Pancakes for us using whole wheat flour, bananas and jaggery and sometimes she used to also add coconut pieces or freshly grated coconut to it. So this Paleo and AIP recipe is  inspired by mom’s recipe!

I have made banana pancakes before using plantain flour and they are absolutely delicious and I continue to make them. However a few weeks ago, I thought of experimenting using cassava flour. After a couple attempts I realized that the texture of cassava flour being a little sticky, the pancakes were coming out gummy. However, one day I remembered these banana coconut pancakes and I thought of adding shredded coconut to the recipe. And voila! The texture of the pancakes changed completely!  Plus, they turned out super yummy too!

The bananas get a bit caramelized when you cook them and that combined with the coconut makes these really irresistible! I add a very small amount of coconut sugar and the rest of the sweetness comes from the bananas! You can serve them with some extra banana slices on top and these are your perfect breakfast! If you drizzle in some honey or maple syrup on top, then these can easily be turned into a heavenly dessert!

Click the link below to watch my step by step video!

4.8 from 4 reviews
Banana Coconut Pancake (Paleo, AIP, Vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 1
Soft pancakes with crispy edges that have the deliciousness of bananas and coconut!
  1. In a medium size mixing bowl, add the banana slices, the hot water, the coconut sugar and salt. Let sit for 5 mins for the banana to soften.
  2. Then add the cassava flour and the shredded coconut and mix. Then add the rest of the water and mix till all the flour is well mixed. You will still see chunks of banana pieces which is ok!
  3. Heat a stainless steel pan or a cast iron pan. When hot add 1 tbsp of coconut oil.
  4. Then pour about ½ cup of batter into the pan. Using a spoon slowly spread the batter to from a ½ inch thick pancake. (You can watch the video above)
  5. Cover with a lid and cook on medium heat for 2 mins. Then flip and again cook uncovered for another 2 mins and transfer to a plate.

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  1. This recipe tastes delicious but I couldn’t get it to work. When I added the amount of water suggested the batter was too thick. Added another half cup of water and the pancakes are sticking to the pan and basically won’t cook. I tried on two separate occasions.

    • Maybe the second time you added water, it was too much water. If the batter is too liquid also, the pancakes will stick to the pan. Also are you using cast iron or stainless steel? Make sure your pan is really hot and well-greased before adding the batter. Sorry about your experience and I hope you have better luck next time.

  2. I really enjoyed making this recipe. Super easy to mix up in one bowl! I used a cast iron skillet and the pancakes got very stuck. I definitely think using a different pan and making them quite skinny would have worked better! They were scrumptious, but a bit sticky/messy. Not super sweet, but a nice change from meat and veggies for breakfast. Thank you!

    • Thank you so much for sharing! So happy it turned good and you like it! Do you mind rating the recipe (below the comment box) so others can get to it too? Thanks so much!

  3. I made this today and it was super yummy!! I tried to flip one too early and it got messy but once I let it cook for a while it was easy to flip. Thanks for this recipe! I am new to your site and and am so excited about trying all the different recipes! I have gluten and a lot of other food allergies.

  4. Struggling a bit with this recipe. This is my first time experimenting with cassava flour and I admit I am overwhelmed…The taste was delicious–it’s hard not to be delicious when you have banana, coconut flakes, and coconut oil. However, the structure/texture was a nightmare. I ended up with unflippable puddles of cassava gumminess that ripped, stretched, and burned even while other parts tasted gummy and uncooked. Please, if you can, give some advice on some things I can try to fix this.

    I added the water exactly as you described and yet the batter was incredibly runny. I am not sure why my result would be so different. Shall I simply try adding less water than what your recipe calls for? I don’t know if this runniness caused my structure problem. Or perhaps should I try a different AIP flour like coconut or banana–would swapping for a different flour be easier?

    I also don’t know if this makes a difference, but I was using a cast iron skillet.

    Any tips would be appreciated. I am not a great cook and feel frustrated and embarrassed when even following recipes to the letter does not yield success…

    • Hi Sophia! Glad that you liked the taste! Sorry for your experience with the batter! Which brand of cassava flour did you use? I only recommend Otto’s because of consistency issues with other brands. Did you let the banana and the hot water mixture cool down a bit before adding the flour? If the water is too hot, it could be a problem. So I recommend to wait a little 5 -7 mins before adding the flour so the mixture has time to cool down. If you try it again, please lmk how it comes out!

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