Recipe: Gluten-Free SCD/GAPS Coconut Banana Pancakes

February 27, 2011 · 27 comments

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How many meals or snacks can you create with bananas? In my house, we always have quite an array of bananas, in various stages of readiness. We like our bananas quite ripe, rippled with brown spots; so delightful. When the bananas are at this peak of maturity, you do not need any sweetener at all. They are perfect for SCD/GAPS, as the chemical composition is that of a simple sugar or mono-saccharide  which makes them very easy to digest. Added to any shake or baked item, pureed banana offers consistency, body and flavor to the batter. 

Here is the recipe for Coconut Banana Pancakes. These pancakes are simple to make, nutritious, and perfect for kids as well as adults. They can be made in quantity, wrapped in wax paper as individual snacks and frozen indefinitely. They keep well in the refrigerator for one to two weeks. However, they usually disappear rapidly when they are freshly made!

Coconut Banana Pancakes




  1. When you start to make the batter, heat the pan or pans you will use. I use an enamel coated cast iron pan — actually two of them so the cooking goes faster. I have a 12″ and a 10″ pan. Heat should be medium low.
  2. In a food processor puree the bananas first
  3. In a separate bowl crack the eggs – I do this separately just to make sure no eggshells get into the bowl of the food processor as it is harder to fish them out from there
  4. Pour the eggs into the bowl of the processor and process
  5. When the bananas and the eggs are mixed, add the one cup of coconut flour to the processor and mix (start with a little less to make sure you do not add too much flour – coconut flour absorbs a lot of lizuid
  6. The batter should not be too loose. Dip a spoon in there and make sure the batter has some body to it. If you wait 3 -4  minutes the batter will thicken up as the coconut flour absorbs the water in it. It can vary slightly, depending upon the size of the eggs and banana.
  7. Put about 2 – 3 tablespoons of coconut oil in each pan – These pancakes require a lot of oil to prevent them from sticking
  8. When the oil is melted, spoon a heaping tablespoon of the batter into the large pan and repeat this 6 more times
  9.  In the 12″ pan you should get 7 pancakes (6 around the perimeter and one in the middle, each about 2.5″ x 3″)
  10. In the 10″ pan you can get 4 pancakes
  11. Similar to, but not quite as pronounced as wheat pancakes, when you see the little bubbles form and the edges brown, you know it is time to flip them – The second side takes less time to cook
  12. When nicely browned, remove to a paper towel-lined plate and spoon out more batter. Be sure to add coconut oil to the fry pan each time


  • add cinnamon to the batter
  • add shredded coconut to the top of each pancake when you spoon out the batter into the pan
  • use butter or ghee and the flavor will change
  • add honey, but these really are sweet enough without it

Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: approximately 45 pancakes

This post is linked to: Monday Mania & Grain-Free Tuesdays & Hearth and Soul Hop & Real Food Wednesday & Gluten-free Wednesdays & The Whole Gang & Simple Lives Thursday & Real Food Whole Health & Fight Back Fridays & Pennywise Platter


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{ 24 comments… read them below or add one }

1 Randy February 28, 2011 at 8:04 am

WOW!! These are great. What a great breakfast or snack treat. Keep these recipes coming.


2 Jill February 28, 2011 at 8:24 am

Thanks Randy,
These we usually use for a nutritious homemade snack. They travel well and can be put in a lunchbox.


3 Barbara Goodman February 28, 2011 at 7:53 pm

Sounds delish! I’ve been making your vegetarian chopped liver and if someone asks for the recipe, I make sure to tell them, it came from u.


4 Jill February 28, 2011 at 9:11 pm

Hi Barbara,
Thanks! My vegetarian chopped liver may be good but my chicken liver pate is even better! I’ll post that recipe sometime soon.


5 Dan March 1, 2011 at 11:20 am

What an awesome recipe. I’m sending this to my brother at Gluten Free Edmonton! I know he’s going to love it!


6 Jill March 1, 2011 at 12:01 pm

Hi Dan,
I’m so glad you like the recipe. It is so easy! I went to your brother’s blog and it is great! I’ll subscribe!


7 Tracee March 1, 2011 at 12:02 pm

It’s always nice to see another SCD website. I’ll have to bookmark this.


8 Jill March 1, 2011 at 1:18 pm

Hi Tracee,
Yes, all the recipes will be SCD compliant. Feel free to subscribe! I have lots of great articles and recipe videos coming!


9 alex at a moderate life March 1, 2011 at 7:25 pm

Hi Jill, I would love to welcome you to the hearth and soul hop personally. We have many bloggers who are interested in real food, gaps and gluten free so I think you will fit right in. If you are into foraging, you have to visit Butter of Hunger and Thirst because she is huge into foraging! I absolutely adore using coconut flour and the taste of banana and coconut together in these sweet little pancakes makes them irresistible! Thanks so much for sharing on the hearth and soul hop! All the best, Alex


10 alex at a moderate life March 1, 2011 at 7:26 pm

Jill, p.s. please remember to link back to the hearth and soul hop within your post so others can join in the fun and get to know you better. Thank you for your cooperation. Alex


11 Jill March 1, 2011 at 8:42 pm

Hi Alex,
Thank you so much for your hearty welcome. That was really good of you. I feel like I am getting to know all of the real food bloggers as I read all the wonderful sites. The hearth and soul hop is fun! As I am just learning the details (and the technology) I may have neglected to link back. I also have been having trouble with wordpress and linking back…I will get this under control soon. Thanks again Alex. I look forward to posting with you!


12 Erin @ EKat's Kitchen March 1, 2011 at 9:13 pm

I’m admittedly not the biggest fan of bananas but I love cooking with them, and I love the flavor of coconut and bananas combined. What a tasty breakfast treat!


13 Jill March 1, 2011 at 9:22 pm

Hi Erin,
You have a really cool blog! I’m so glad you like the pancakes! Coconut and banana really go well together and there are a lot more recipes to follow with these two ingredients.


14 hellaD March 3, 2011 at 7:19 pm

Yum, boy do those look tasty! My partner reacts to coconut, so I haven’t been cooking with it much, but maybe we should give it another try. It’s been a few months since we last tried it… I just love banana and coconut, it is a perfect combination.


15 Jill March 3, 2011 at 8:19 pm

Hi Hella,
I’m glad you like these pancakes. They really are delicious!


16 Diane-thewholegang March 3, 2011 at 8:02 pm

Wow this is very creative. Thank you for sharing it on Real Food Weekly.


17 Jill March 3, 2011 at 8:18 pm

Hi Diane,
Thanks for your comments. I love your blog and thanks for hosting the food carnival!


18 Amber March 8, 2011 at 9:56 pm

That looks good and I might try it, thanks. I used to put sliced banana in my pancakes and waffles occasionally but my children aren’t fond of that for some reason, even though they like bananas. Maybe they wouldn’t object to pureed, though.


19 Jill March 9, 2011 at 8:36 am

Hi Amber,
Banana puree is so sweet, especially if the bananas are well spotted (my favorite). It can actually take the place of honey.


20 nicolette @ momnivores dilemma April 29, 2011 at 7:54 am

My problem with GF pancakes are how gooey they get in the middle, and I never feel like they are cooked.

I’m pinning this recipe to my Pinterest and will give it a go!


21 Jill April 29, 2011 at 8:12 am

Using coconut flour is TOTALLY different than all the various flours they try to use for “gluten-free”. These are simple, wholesome and it works! Let me know how it goes!


22 Ted September 8, 2011 at 11:28 am

Very Nice Recipe.

I was going to make these traditional pancakes but I think I shall give your recipe a try instead.



23 Jill September 8, 2011 at 1:10 pm

Hi Ted,
Let me know how it goes!


24 Sarah, Simply Cooked February 9, 2014 at 12:30 am

Hello Jill, this is a brilliantly simple recipe. Thanks for the inspiration. I had it for breakfast today!


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