Cincinnati Family Magazine

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February 28, 2024

Gluten-Free Coconut Pancakes With Bananas

Found this tasty-looking recipe on the Whole Foods web site!  If you give it a try, let us know what you thought!


  • 1/2 cup coconut flour
  • 2 tbs. teff flour
  • 1 tsp. gluten-free baking powder
  • 1/4 tsp. fine sea salt
  • 4 eggs
  • 1 cup unsweetened plain almond milk
  • 3 tbs. lightly packed brown sugar
  • 1 tbs. melted coconut oil, plus more for cooking pancakes
  • 2 bananas, peeled and sliced

In a small bowl, whisk together the coconut flour, teff flour, baking powder and salt. In a medium bowl, whisk together eggs, almondmilk, sugar and coconut oil. Whisk in flour mixture. Let batter sit 5 minutes to thicken. 

Heat a heavy skillet or griddle over medium heat. Coat with coconut oil. Working in batches, pour pancake batter by scant 1/4 cupfuls in the pan. Cook until pancakes are browned on bottoms and tops begin to set, 3 to 4 minutes. Flip pancakes and cook until other side is browned, 2 to 3 minutes more; pancakes will be difficult to flip if the tops aren’t a little firm, so don’t rush. Lower the heat and add more oil to the pan if necessary between batches. Serve topped with bananas.

Recipe courtesy of Whole Foods Market.

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