5-Ingredient Banana Egg Pancakes

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Wood plate with a stack of fluffy grain-free Banana Pancakes with a bite resting on a fork

If you don’t know I’m a pancake lover by now, you may never know.

My love for these glorious stacks of fluffy goodness runs deep. My dad used to make us HUGE pancakes before school that required two spatulas to flip. I’ve worked at breakfast restaurants and pushed pancakes on people like it was my job. And Minimalist Baker now has a whopping 24 pancake recipes. Yes, TWENTY-FOUR.

But I would be remiss if I didn’t add a recent favorite to the mix: a spin on the internet classic banana-egg pancake.

Tray with 5 simple ingredients for making Banana Egg Pancakes

My version remains simple, requiring just 5 ingredients, 1 bowl, and 15 minutes to prepare. But where they differ is texture.

These are fluffy, and I mean FLUFFY. Traditional banana egg pancakes are closer to a crepe in my opinion — flat and a bit more chewy (a texture I’m not exactly feening for).

The secret lies in a little baking powder and coconut flour, which keep these pancakes grain-free and incredibly cake-like in texture! Mega swoon.

Overhead image of bananas being smashed with a fork in a teal bowl

How to Make Banana Pancakes

Most everyone has leftover ripe, spotty bananas from the week — a little too ripe to enjoy as is, making them perfect for a quick batch of weekend pancakes.

Throw your ripe bananas into a mixing bowl and mash. The ratio is 1 banana to 1 egg — easy enough to remember!

Using a fork to mix a bowl of Banana Pancake batter

Once your bananas and baking powder are mashed and the vanilla and eggs are stirred in, incorporate your coconut flour. A little goes a long way, so add 1 Tablespoon at a time until a thick but scoopable batter is formed.

Then it’s time to scoop into a hot, oiled skillet.

The secret in cooking these, I’ve found, is to add to the pan, cover so the eggs cook through a bit more, then flip and cook until golden brown on the underside. They brown quickly, so lower the heat as needed to ensure they don’t burn!

You can opt to transfer them to a warm oven until serving, where they will continue to firm up a bit. But this is totally optional. I just like this method because I can keep my pancakes warm while I finish cooking the remaining batter. Strategy folks — it’s all about strategy.

Using a metal spatula to flip a Banana Egg Pancake in a cast-iron skillet

We hope you LOVE these pancakes! They’re:

Incredibly fluffy
Quick & easy
& SO delicious

These would make the perfect lazy weekend breakfast. Or, make a batch ahead of time and reheat them in the microwave or toaster throughout the week for a quick, on-the-go meal before work! Top them as you please, but I’ve found peanut butter, berries, coconut yogurt, and a seed mix to be divine.

Into pancakes? Check out our Chocolate Chip Oatmeal Cookie Pancakes, Toasted Coconut Pancakes, 1-Bowl Vegan Banana Oat Pancakes, and Chocolate Chocolate Chip Pancakes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Pouring syrup onto a stack of grain-free dairy-free Banana Pancakes topped with fresh blueberries

5-Ingredient Banana Egg Pancakes

Fluffy, grain-free pancakes that are rich in fiber + protein. Made with 5 simple ingredients, these pancakes require only 15 minutes and 1 bowl!
Author Minimalist Baker
Drizzling syrup onto a stack of Banana Egg Pancakes topped with fresh blueberries and peanut butter
4.41 from 159 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 (pancakes)
Course Breakfast
Cuisine Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 medium ripe bananas (yellow with brown spots)
  • 2 tsp baking powder (not necessary, but helps them rise)
  • 1 tsp vanilla extract (or sub another extract or citrus zest of choice)
  • 2 large eggs (free-range, organic when possible — we like Vital Farms)
  • 4-6 Tbsp coconut flour*
  • Oil (such as coconut or avocado — for cooking)

FOR TOPPING optional


  • We’ve found that while these pancakes cook well on the stove-top, it can be helpful to keep them warm in the oven where they will continue to bake and firm up while the remaining pancakes cook. If this sounds helpful, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. However, this is not necessary, meaning you can skip this step.
  • To a large mixing bowl, add bananas and mash until only small bits remain. Then add baking powder and vanilla extract and use a fork or whisk to mash until thoroughly combined.
  • Next add eggs, break yolks with a fork or whisk, and whisk thoroughly until well combined.
  • Lastly, add coconut flour 1 Tbsp (9 g) at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). If you add too much coconut flour, add a little dairy-free milk to thin.
  • Heat a large skillet over medium heat. Once hot, add a little cooking oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. These benefit from cooking slower and lower than your average pancakes. Cover with a lid to help the center cook through.
  • Cook for 3-4 minutes, then remove lid and flip carefully. Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown. Transfer cooked pancakes to the preheated oven on the prepared baking sheet (or to a serving plate). Continue cooking until all batter is used up — as recipe is written, ~6 pancakes.
  • To serve, top with desired toppings, such as nut butter, sliced bananas or fresh fruit, dairy-free yogurt, or maple syrup. We also love a sprinkle of seeds for more fiber and healthy fats.
  • Best when fresh, though leftovers keep covered in the refrigerator 3-4 days, or in the freezer up to 1 month. To reheat, microwaving is most effective. Otherwise, toast or bake in a 350 degree F (176 C) oven until hot.



*To keep this recipe vegan, you can try subbing the 2 eggs for 2 flax eggs or chia eggs. However, we haven’t tested it this way and can’t guarantee it will work. Another vegan-friendly pancake recipe to try with banana might be these 1- Bowl Vegan Banana Oat Pancakes!
*Coconut flour works better than almond flour, but if subbing almond flour, you will need to use a lot more of it.
*Recipe adapted from the original recipe from Blogilates.
*Nutrition information is a rough estimate calculated with lesser amount of coconut flour, with 1 Tbsp avocado oil for cooking, and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 pancakes Calories: 104 Carbohydrates: 12.4 g Protein: 3.2 g Fat: 4.8 g Saturated Fat: 1.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 62 mg Sodium: 194 mg Potassium: 187 mg Fiber: 2.7 g Sugar: 5.4 g Vitamin A: 100 IU Vitamin C: 5 mg Calcium: 100 mg Iron: 0.5 mg

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  1. Sandra B says

    I just started the SCD diet for my IBS and it’s similar to paleo and quite limiting. I came across this recipe, and I’m so happy that I tried it: the pancakes are absolutely delicious 😋 I followed the recipe exactly, and used coconut oil in the frying pan, and then transferred to a parchment lined baking sheet in the oven. Because I can’t have any sugar, and I don’t tolerate honey, I just took about a 1/3 cup of frozen strawberries and defrosted them and then mashed them well for a topping. The flavours together were wonderful! Recipe made 6. I found them so filling! I ate 3 and I’ll keep the others in the fridge for lunch in a day or two. Very easy to make but you do need patience as they do cook slowly. Took me about 30 minutes total from start to finish. Will make again!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for such a lovely and thorough review, Sandra. We’re so glad you enjoyed these!

  2. Elise says

    I make a version of these all the time, so it’s funny to see these on your site. They’re delicious. I like to add lime zest, cardamom powder and ground cinnamon to the batter as well. Have you tried it like this too? I also like mine extra eggy, so I usually do 2 eggs for every banana. Thanks for sharing this!

    • Support @ Minimalist Baker says

      We haven’t tried with those additions, but they sound lovely! Thank you for sharing, Elise! xo

  3. Lindi says

    What is the difference between coconut flour & coconut powder? I have unsweetened coconut powder but not sure if this is the same thing?

    • Support @ Minimalist Baker says

      Hi Lindi! Coconut powder (we assume you mean coconut milk powder?) is just dehydrated coconut milk (made by blending the coconut “meat” and straining out the pulp). Coconut flour is made from all of the “meat” of the coconut, including the pulp. Hope this helps!

  4. Sandra says

    The flavor of these pancakes were unbelievable. Probably the best pancake…well almost. Let’s say the best healthy pancake I’ve ever tasted. I ran into a problem. I used egg whites instead of the egg and I wanted to keep it low carb/low fat so used almond flour instead of coconut flour. I found that they were very difficult to flip. They actually fell apart. Is it because of the almond flour or egg white? I really want to use this recipe, but need some help using almond flour so that I can keep them low carb. Thoughts?

    • Support @ Minimalist Baker says

      Hi Sandra, it probably has more to do with the almond flour, but we’re not certain. Perhaps a mix of coconut flour and almond flour would work better and be okay for you?

  5. Suzanne says

    Hi. I tried it with the paleo flour this morning. Used 5 heaping Tbsp, instead of the coconut flour. It was a tad wet in the center, so I put it in the oven to finish cooking. After that, they firmed up more & the pancakes tasted delicious. Thank you.

    • Support @ Minimalist Baker says

      Hi Tee, we haven’t tried them as waffles so we’re not sure! It looks like one reader had success and another said it didn’t work, so it’s hard to say. Let us know if you give it a try!

  6. Jan says

    Made these for the first time today. Very quick to assemble. Followed exact recipe. Very flavourful and satisfying, topped with a bit of maple syrup, blueberries and a few pecan pieces. Shared with my 10 yr old niece to make too – it’s that easy. These can burn quickly if the heat is too high in the fry pan – keep an eye on it. Fluffy and delicious!

  7. GingerDoc79 says

    I made with one flaxseed egg and one regular egg. I added chocolate chips or dried blueberries. I preferred the blueberries while my toddler loved the chocolate! These def did better with a little time in the oven.

    • Support @ Minimalist Baker says

      Thank you for sharing your experience! We’re so glad you and your toddler both enjoyed them!

  8. Melissa says

    I made this for dinner but had to use regular flour since I didn’t have coconut flour. I loved them! I covered the pan while cooking as you said and they cooked just fine – I didn’t need to finish them in the oven. I did find that having a thin layer of oil really helped – the last one I cooked did not have much oil in the pan and kinda burned. I loved how fluffy and delicious they were!

    • Support @ Minimalist Baker says

      Hi Lisa, we haven’t tried that but don’t think they would be as flavorful. They would probably hold together just fine though! Let us know if you try it!

  9. Lev K says

    What a great recipe! I made a half-batch of the pancakes using regular all purpose flour instead of coconut flour and ended up with delightful, fluffy pancakes. I added a dash of cinnamon to the batter and skipped the vanilla extract–will definitely make again!

    • Support @ Minimalist Baker says

      Hi Grant! We haven’t tried this recipe with sorghum flour and we aren’t sure it will work, as it’s much different in texture than coconut flour. Let us know if you give it a try!

  10. Jenni Vallance says

    Made these for the first time and followed the instructions exactly and they turned out pretty good! Definitely had to cover them and leave them for a while but they turned out nice and golden and thick. I added cinnamon to mine, and would probably add more next time plus more vanilla as the pancakes didn’t have a really strong flavour, but they were still delicious with some peanut butter and blueberries on top. Will definitely make again!

  11. Christopher Evans says

    I should have read the reviews before making these because end up being a waste of time. They were really dry but took forever to cook and were really crumbly. You guys have great recipes but this one needs to be archived.

    • Support @ Minimalist Baker says

      Oh no! Thanks for sharing your experience, Christopher. We will take a look at this recipe ASAP!

    • Shana says

      I made these this morning and also couldn’t figure out what went wrong. I kept adding more and more stuff to try to fix, and then just tossed the whole thing. Which is annoying because I doubled the recipe and lost four brown bananas!

      • Support @ Minimalist Baker says

        Hi Shana, we’re so sorry to hear that was your experience! We haven’t been able to replicate the issue. Did you make any modifications? These do take longer to cook than a traditional pancake and benefit from covering with a lid. Did you try that?

  12. Tammy S says

    I made these for the first time today. They taste fabulous!!! Mine didn’t turn out as thick as the picture but I’m sure with some practice, I’ll get there. I substituted a couple of the tablespoons of coconut flour with ground flaxseed. I will definitely be making these again!

  13. N delgado says

    I’ve tried more than once to make these and it always comes out…not right. They somehow come out dry, but wet??? Don’t know how this is achieved but not even slathered in butter and syrup are these good. Wet, banana-flavored cardboard. This recipe needs an adjustment.

    • Support @ Minimalist Baker says

      Hi, we’re so sorry to hear it didn’t turn out well for you! Did you make sure to cover them and cook over low heat for 6-8 minutes? They do take longer than normal pancakes to cook through.

  14. Ali says

    This pancake recipe is amazing! I didn’t have coconut flour so substituted oat flour (about 8-10tbsp) until I got the consistency you describe in the recipe. I added 1 tsp vanilla milk bc I didn’t have vanilla and 1 tsp ACV.

    They cooked very quickly! I didn’t even have to use a lid or the oven so these are a win for me and my kids! Quick and easy.

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad you and your family enjoyed them. Thank you for the lovely review! xo

  15. Florence says

    I usually love your recipes, but this one just did not work for me. I had a lot of trouble cooking them without them burning because they would not cook in the middle and came appart very easily and tasted very chalky.

    Love your blog but this one just was not for me!

    • Support @ Minimalist Baker says

      Hi Florence, we’re so sorry to hear that was your experience! It sounds like maybe the heat was too high – does that sound right? These do require a longer cook time and covering to help them cook through.

  16. Make Kay says

    We have always made a different banana pancake recipe that only uses banana, egg, and vanilla, with optional baking powder and/or cocoa powder. We decided to try this Minimalist Baker variation using almond flour (since we have so many MB recipes we adore!). We had to add a lot more almond flour than the recipe called for, and the pancakes were still really runny.
    This recipe decidedly did not work for us, although we religiously followed it. We could barely taste the banana at all, and the consistency was really weird. They fell apart when we tried to flip them. I will NOT be trying these again.

    • Support @ Minimalist Baker says

      We’re so sorry to hear that was your experience! These work much better with coconut flour as it’s more absorbent and so the pancakes retain more of the banana flavor. We’ll update the recipe to reflect that. Again, so sorry for the trouble here.

      • Heather says

        Highly recommend this recipe! I have made this recipe probably two dozen times, sometimes in very large batches. It’s almost always worked out perfectly for me! I use regular flour, 6tbsp. I sometimes wonder if I can taste the baking powder and usually add about 50-70% of what the recipe calls for. I cover these while cooking the first side, and leave uncovered for the second side to preserve texture. I sometimes keep them warm as I finish the rest in my toaster oven at 200, but this is not at all necessary, just a convenience. I have never once had them come out crumbly or break when I flip them – I’m entirely unsure how so many reviewers have had that issue…. Maybe something with the flour they used.

    • Carmen says

      I made these exactly as directed, adding the coconut flour one tablespoon at a time until I had a very thick batter—kind if like banana bread. I used an oiled nonstick pan on medium, but turned the heat down on the second batch. Cooked on both sides for 4 minutes with a lid. Slid them into a 350 degree oven while waiting. (I think that’s the trick to fully cooking them!)

      These are the best grain-free pancakes I’ve ever tasted. And my coconut-hating husband took a (wary) bite and said he “didn’t even taste coconut”—his highest praise.

      Follow the directions, don’t substitute, and be patient with the heat. If you do that, I think you’ll have great success!

          • Support @ Minimalist Baker says

            Hi Tameeka! We haven’t tried it and do not know if it would work. Let us know how it goes if you give it a try!

        • Support @ Minimalist Baker says

          Hi Suzanne, we haven’t tested that, but if you’re referring to the Bob’s Red Mill product you’ll need to use more of it because it’s less absorbent than coconut flour on its own. Hope that helps!

  17. Kate W says

    These are fantastic! They do cook a little differently than regular pancakes, but once I got a hang of it they came out perfect. On the second batch, I replaced 1/3 of the flour with flaxseed meal to add some Omega 3s. I felt that it made the pancakes a little moister. My husband loves these, they are definitely staying in my meal prep rotation!

    • Support @ Minimalist Baker says

      So sorry this didn’t work out for you! Did you make any modifications? We’re here to troubleshoot if you’d like! xo

  18. Erin K says

    These are great!! I didn’t have coconut flour so I used 2/3rds rice flour and 1/3 almond flour and it worked great! Thank you for the recipe!

  19. Ksenia @ At the Immigrant’s Table says

    Hi, this is the second time I’m trying this recipe and it just doesn’t work. I’ve mashed and blended the bananas, and used almond flour. I’ve had to increase the almond flour quantities to almost a cup, and the pancakes still come out with a funny texture, runny in parts and chunky in others. It doesn’t work with almond flour for sure.

    • Support @ Minimalist Baker says

      Hi Ksenia, we’re so sorry this one is giving you trouble! Coconut flour is best here, but other readers have reported success with almond flour. Did you make any other modifications?

  20. Cole! says

    These are awesome and didn’t need any maple syrup. I used almond flour. The only reason I knocked them down a star was because they fell apart a bit while I was attempting to flip the first batch.

  21. Élodie says

    Second time I make these pancakes and I love this recipe! I only used 1 tsp baking powder the second time, as it was too strong the first one (maybe the baking powder here in France is not exeactly the same).
    This is a real treat I have for dessert. As I suffer from gestationnal diabetes, I have to pay attention to my sugar levels and with this recipe, it does work well for me. No toppings needed, they are delicious as is.
    Thank you!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy this recipe and it works well for you! Thanks so much for sharing, Élodie! xo

  22. Maria says

    Made this recipe several times, it’s so simple, fast and delicious. I sub coconut flour with all-purpose one, and it works great. Once I tried to sub coconut flour with the almond one but the pancakes ended up very runny and would not keep shape so not trying that again. Usually top with peanut butter and blueberries because the pancakes are naturally sweet.

  23. Maya says

    I followed the recipe / instructions and took the comments on board – I’ve had a not so great experience with a pancake recipe using coconut flour in the past so I didn’t have high expectations. The only change to the recipe I made is that I added cinnamon to the mix. Cooked on low covered for 4 minutes on each side being delicate with the pancakes. Fluffy and absolutely delicious – I had this with creme fraiche and berries but would happily eat these on its own. Didn’t have this with honey / maple syrup as felt it was sweet enough with the banana – I would definitely make these again.

  24. Clare says

    Loved the recipe, I just added 1/4 of a cup of dedicated coconut to it. With some Nutella on top after and salted caramel amazing! Probably more naughty than healthy after that topping.

  25. Ruebs says

    Just made these and they came out perfect, so fluffy and light. Made a half portion and ended up with 2 pancakes which were perfect for one person. Topped with maple syrup and yoghurt, will add chocolate chips next time!

  26. Yasmine says

    This is the best banana egg pancake recipe I have found. Super simple; the texture and flavor is great! I ran out of vanilla extract so I added cinnamon and cardamom for flavor and it was a hit! My boyfriend said he likes these pancakes better than the store bought waffles we have been buying for months!

  27. Kalli says

    Delicious healthy alternative to the cheap boxed pancakes we find in stores! I’m slowly going vegetarian and I was in dire need of some simple, healthy recipes that helped me stay on track. All in all it took about 20 minute from when I started cooking to when I sat down, which is a win for me! In regards to taste, these pancakes are delicious! The one downside is, if this makes sense, I can really taste the egg. This is probably because I didn’t use any syrup over them (because being me I forgot to grab some at the store) but I feel like toppings like maple syrup, berries or peanut butter would mask that taste. I just ate the pancakes plain and they were still very good though! Next time I think I’ll add cinnamon and maybe some dark chocolate chips! Easy to cook, just keep an eye on them. They look a little burnt on one side but it didn’t taste like it when I was eating them. All in all, I’m definitely going to make these again and just alter the recipe a little, and definitely try to find some maple syrup next time!!

    • Support @ Minimalist Baker says

      Hi Kalli, thanks for sharing your experience! We’re glad you enjoyed them overall! To reduce browning next time, we’d suggest reducing the stovetop temperature to see if that helps.

  28. Mims says

    Perfect! Also works well with the gluten free flour I had on hand. I also added a small amount of pumpkin spice mix to them. Delicious!

  29. Alex says

    Super happy with how these turned out! I did a half batch so one egg and one banana and also did half oat flour and half almond flour. Cooked on a low heat with a lid on as per instructions and got 4 lovely little fluffy golden brown pancakes! I topped with toasted coconut and pecans Also a drizzle of maple syrup, some Goji berries and cacao nibs 😁

  30. LOU A MCCOY says

    I loved how quick I could satisfy my banana pancake fix! Substituted with almond flour about 5 Tbs and also added about 2 Tbs of Tapioca flour (I want to use up) cooked on low heat, rise was better than I thought. It cooks well with lid and turned out fluffy! I made a recipe card and will definitely make these again

  31. Nasia Pappa says

    I did this using also some water in the pan in order for the water vapor to help the pancake cook. It turned out as it is promised cake-like mushy and thick.
    Although it was not easy to cook evenly without burning a little more than needed the one side (even if I am a pancake master) leaving it with a taste of bitterness in the end.

    All in all, although I am not a fan of the taste, maybe adding oat flower or some regular one will work for me since my Mediterranean mouth did not approve this ! haha! thanks anyway it works and thank you for the recipe!

    • Support @ Minimalist Baker says

      Let us know if you try adding other flour, Nasia. We’d suggest cooking on a lower heat (if possible) to avoid browning. As for the bitterness, you could try reducing the baking powder slightly, but it is what helps make them fluffy.

  32. Claire says

    These are FLUFFY, even with my modifications:
    -oat flour (~1/4 cup)
    -cinnamon instead of vanilla
    -pinch of salt

    The cook-low-and-slow with the lid on method is worth the wait! I serve with peanut butter and it keeps me full until lunch. Maybe next time I will try adding cocoa powder for a chocolate twist? :)

    • Support @ Minimalist Baker says

      Yay, so glad you enjoy them, Claire! And woah, love the chocolate idea! Let us you know if you try it!

  33. Ro says

    I was super excited to try these because I’ve made the simple 2 ingredient banana pancakes before and they’re good but not pancakes. I used only almond flour (6 full tbs) because that’s all I had and it was hard to get these to cook without burning one side. They kind of bubbled up but the second I flipped the pancake they flattened out. I did leave them in the oven which only helps with not further burning them…. but while these still taste great they seem like more effort/calories for still not pancake quality. Unless I’m doing something wrong? I followed recipe exactly including baking powder. I am at a high elevation (~7200 above sea level) but I never adjust your other recipes and I’m fine. Did anyone else fully substitute with almond flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ro! Almond flour usually requires adding more than coconut flour because it’s not as absorbent and can be more crumbly. Perhaps that was the issue! How did they taste?

  34. Alex says

    Hi, would you have a recommendation for substituting bananas ? I try to follow food combination and not mix fruits with other types of food.

  35. Stella says

    I was looking for recipes to utilise my coconut flour and decided to give this a try. Was worried how it will turn out but its really yummy! My temperature was kinda high so one side was a bit darker and flipping it made it crumbled a little. But nonetheless I’ll be making more of these on weekend for a fuss free pancake session! So glad it’s natural sweetness and GF!

  36. Anne says

    this was so good! it’s my go-to when i want to treat myself….which is often these days! i love that you don’t need milk for this and the consistency is OH SO PERFECT and melts in your mouth. my modifications: i added cinnamon powder, i didn’t have vanilla so i added maple syrup, and used 1 egg only. THANK YOU for this easy & delicious recipe!!!!

  37. Chika says

    I enjoyed this recipe very much. It’s close to regular pancakes which I love. I made it with almond flour since I didn’t have coconut flour. It came out good and yummy. I will definitely make them again. I have made banana and eggs pancakes before and yeah I wasn’t too crazy about the texture. This is a healthier breakfast alternative for me.

  38. Vic Bye says

    I tried it. Accidentally used two tablespoons of baking powder vs. two teaspoons, which made beautiful, fluffy pancakes that were practically inedible. So watch for that! I think they will be rather good when done right. They do brown up quickly, so I recommend low heat and baking for a bit as the recipe suggests. I used blueberries in mine and if not for the overdose of baking powder (my error) they would have been good without any topping at all.

      • Kayla says

        These are my go-to pancakes! Simple ingredients and easy to make. So versatile for toppings, too! I like to garnish these with raspberries, dark maple syrup, cinnamon and hemp hearts. Thanks for the great recipe!

  39. Terra Brown says

    Fantastic way to use up those “ripen way too quick” bananas sitting on the counter. My adjustments included using half & half of coconut flour & almond flour (I prefer it to 100% coconut flour), and the addition of cinnamon & extra vanilla. Topped with blueberries & almond butter !! DRRROOOOLLLL ~ Yum
    Thanks for the great recipe.

  40. Mediocre Web Cook says

    Decided to make these because I had a very ripe banana sitting on the counter. Used all-purpose flour instead of coconut and also added some PB2 for a little extra flavor (although I think I could have added more). I probably also could have made the batter a little thicker but I really liked these. Not a perfect pancake substitute but a good way to use extra bananas!

  41. Faith V. says

    I made these as written once before, and I did not like them. Turns out that I don’t like the way coconut flour tastes, but it was no fault of the recipe.

    I decided to make these again today, but subbing coconut flour for oat flour, for which I had to use a significantly larger quantity (15 TBSP vs. 4-6 for coconut flour) which makes sense. All of the other ingredients stayed the same. I MUCH prefer the taste of the oat flour, and I felt like the pancakes held together better. I use low-medium heat to cook them, then put them in the oven (which I think helps a lot). I will continue to make them with oat flour, but this recipe is great!

  42. Grace says

    I made these today for breakfast wanting to add something new and healthy to my breakfast diet. I thought they were a great way to start off the day and they were very good. I see that some people are complaining about the texture but I didn’t mind it and thought It was good as is. I used coconut yogurt and watermelon and banana as toppings and the yogurt went very well with the pancake. I did burn them slightly but I can easily fix that next time by decreasing the heat. Overall I think they were very good and the recipe and directions were very helpful. Thank you for sharing your tips on making these.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Grace! Thanks so much for sharing your experience!

  43. Life Isgoode says

    I used my waffle maker. It came out looking great, tasting OK, but the floppiness required a spatula to lift out and the non-crispiness texture wasn’t to my preference. Perhaps for children as something just very different.

    • Support @ Minimalist Baker says

      Sorry to hear it didn’t turn out well! These are a more tender pancake so a waffle maker may not be the best fit.

  44. Jami says

    Just made them about 10 minutes ago and I thought these were great! I used coconut flour and coconut oil in the pan, so it added some more tropical flavor to go along with the banana. Slow and steady is right, cause mine turned out great covered and on low. I also placed them in the oven for about 3 minutes, even though I halved the recipe and only needed to do one pan worth, just to firm them up like you mention. If you’re expecting a normal pancake, you won’t get it, but I think they are better cause of all the flavors. Plus my house smells amazing! Thanks for this recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jami. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  45. Harrison Roche says

    These just tasted like mushy banana to me. Didn’t hold form well and tasted very meh. with the same amount of carbs as regular pancakes I’m just going to stick with something like protein pancakes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Harrison. These are definitely very banana flavored considering they’re the primary ingredient. We appreciate your feedback!

      • Tineap says

        I just made these for my kids. Big big winner!! And they hate pancakes! It’s beautiful! They’re delicious and they hold up great. I even put a few chocolate chips in there. Outstanding! Thanks for the recipe.

  46. Isabelle says

    Made it this morning since I didn’t know what not do with my overripe banana. They taste super good, the texture is somewhat different from regular pancakes (but I’m used to it), super easy to do, but not so much for cooking them. Sorry, I missed the memo about covering the skillet :-( … So the first pancake was a burnt mush and the las one was perfect :-)
    Still need practice! Thank you for this “almost” simple delicious recipe, I’ll try it again definitely.

    • Support @ Minimalist Baker says

      Hi Isabelle, these are a little different than average pancakes, but we’re glad you still enjoy them! Thanks for sharing!

  47. Becca says

    Hi Dana

    Do you think I could I add matcha to this recipe to make matcha banana pancakes? Just trying to think of ways I can get my daily matcha :) Thanks in advance :)

      • Becca says

        Hi Dana, I didnt add matcha in the end but the pancakes were amazing! I couldn’t decide what toppings to have so I did: 1 with peanut butter, 2nd with maple syrup and the 3rd with greek yoghurt and cranberry compote (using the recipe in your cranberry oatmeal) they were all delicious, so cheap and easy to make so will defiantly have again. Just to add for others I subbed the coconut flour for oat flour as thats all I had to hand and it was perfect consitancy. I wish I could post the picture but unfortunately I dont use social media, but they looked exactly like yours. Thanks again for another great recipe :)

  48. Faye says

    I made these this morning. They were very tasty but I couldn’t do anything to stop them from over browning (even though I followed the instructions and used a lid). I finally decided after the first two that I would ‘seal’ them in the frying pan and then finish cooking them in the oven. Voila! Golden brown, fluffy, banana pancakes! I’ll be making them again!

    • Support @ Minimalist Baker says

      Good idea, Faye! We wonder if maybe the lowest setting on your stovetop is too hot for these?

  49. Luna Rae says

    I used all purpose flour instead of GF and it worked great! These are fluffy and light, just like regular banana pancakes! Yum!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Luna! Thanks so much for the lovely review!

  50. Cleo says

    Just made these are they were so delicious! I was a little worried about the baking powder comments but we trusted the recipe and they were fluffy, a little sweet from the bananas, and super easy to cook. Used up a couple tbsp of brown rice flour and did the rest all-purpose with no issue.

      • Liz F says

        I looove these! I’ve made them a few times now. I halve the recipe which makes a serving portion for myself, about 2 thick medium sized pancakes. They are a bit plain tasting but I actually like that because there’s so many things you could add. I drizzle honey on top when they’re done and add warm berries and it’s perfect, sometimes I add nuts to the batter. I would rather use almond or coconut flour but I only have all purpose flour and it works fine, I just add it til I get a good scoopable consistency. If it’s too thick, oat milk (or almond, or regular) works great!
        Love these! Thank you for the recipe!

        • Support @ Minimalist Baker says

          Thanks so much for sharing your experience, Liz! We’re so glad you enjoy them!

  51. Le'a Gleason says

    The taste and concept of the recipe is great, and the flavor was excellent. I’ve eaten these before and heard many times about the idea, but had never tried on my own. I definitely understand the use of the baking powder as I think they would be really eggy otherwise. My attempt went well except I determined you have to make them really small and be very careful with the temperature. I have a gas stove, but on my lowest setting these would stay too wet to flip, and on the next highest (medium-ish) they would burn a little bit. I could not get the temperature/time right without a little extra browning. Now looking at the recipe i’m shaking my head as I didn’t cook with a lid. Maybe that was the trick! Also, I used about 4 tbsp of almond flour. Would you suggest I use more flour?

    • Support @ Minimalist Baker says

      We’re glad you enjoyed them, Le’a! The lid is definitely the trick for getting them to cook through. We’d suggest trying that for next time!

  52. Debbie says

    Second time making these and they haven’t failed to please – I actually think they were better the second time around

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Debbie. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Nikkan says

    These were delicious and incredibly easy to make! One of the better banana pancake recipes out there. I used 1/2 the amount of baking powder and all purpose flour (didn’t have coconut or almond) and it came out wonderfully. Will be putting this on my regular rotation!

  54. Rose says

    Perfect! Quick and easy. I ran out of almond meal (and cannot use coconut) and the batter was too runny still so added a sprinkle of quinoa flakes and it worked well!
    Glad I put them in the oven to finish, I think makes a difference.

  55. Renee says

    I had the same problem as Julia. I followed the recipe and cooking instructions to the letter without any substitutions, but I did add chocolate chips. I should have realized in advance that 2 tsp of baking powder is too much. Despite the sweetness of the chocolate chips and even after adding maple syrup on top, the texture was okay but the overwhelming predominant flavor was strong bitterness. Perhaps those with great results opted not to use the baking powder. I’ll try again without it next time.

    • Support @ Minimalist Baker says

      Hi Renee, sorry to hear that was your experience! We’ve heard that baking powder tastes more bitter to some people than others. Perhaps that’s the issue? We’re afraid they won’t get fluffy and cook through without the baking powder. But let us know how it goes!

  56. Jess says

    I found the batter takes an excessively long time to cook, the shape would not stay unless made very small-silver dollar size. I did make these on a griddle over the stove and can only imagine how long you would spend at the cooking if you were 2 or 3 at a time. Not a recipe for a crowd or with hungry kids waiting. The color/lighting in the photos is also off from the color/lighting in my kitchen.
    The flavor was light as was the final product, so points for that.

    • Support @ Minimalist Baker says

      Hi Jess, sorry to hear this one wasn’t for you! It sounds like yours may have needed additional flour since the shape wouldn’t stay. But these do take longer to cook than your average pancake. Better luck with the next one!

  57. Carlotta says

    These were great! I made them for my 4 year old and she loved them. I subbed brown rice flour and they turned out perfect, fluffy and moist.

  58. Caitlyn says

    I made this recipe today and it was great. I’ve tried a couple of banana pancake recipes and this one is by far my favourite.

    I subbed in 1/2 cup of almond flour and just under a 1/4 of all purpose flour to get to the right consistency. I ran out of almond flour which is why I used both. If you only wanted to use almond flour I would guess you would have to use close to 1 cup.

    Thank you for a great recipe!

  59. Amy says

    I usually make grain free pancake recipes and I figured I’d try this one. I don’t know if I did something wrong or what… but this one was a major flop for me. I used all exact ingredients except vanilla extract. The pancakes were sloppy, would not flip, had horrible eggy mushy texture, and had a really bad pungent taste! This is so not like the minimalist baker site so I have no idea but maybe I did something wrong? A basic Chaffle recipe with bananas on top is what I ended up making. Had to throw these out. :(

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Amy! It almost sounds like an ingredient was off due to the pungent taste. For texture, it sounds like they needed additional flour. They are delicate to flip, but shouldn’t be sloppy.

  60. Nicole says

    This recipe was amazing! I didn’t have any coconut flour, Niso I used all purpose and it worked out great. Fluffy, moist pancakes in minutes! Highly recommend.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Nicole. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hmm, we haven’t tried that and aren’t sure it would work because of the baking powder. It would be better to cook the pancakes and freeze them.

  61. Julia says

    Terrible terrible recipe. 2 tps of baking powder is far too much and ive now wasted a huge amount of important food during lockdown – two eggs and two bananas as well as precious flour. VEry annoyed.

    • Support @ Minimalist Baker says

      Hi Julia, we’re so sorry these didn’t turn out well for you! Would you mind sharing what didn’t work out about them? We’d love to help troubleshoot, if possible!

  62. Rachel says

    These are so easy and so delicious! I found this recipe a couple weeks ago and have already made them 3x. I did not make any modifications and they turn out perfectly! My three-year-old loves hers with peanut butter on top. I love mine with a little bit of butter and drizzle of syrup topped with blueberries and strawberries.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Rachel! Thanks so much for the lovely review!

  63. Stefania Rizzo says

    I love these, once I found this recipe I made them every single day for a week straight. An absolute game changer!!

  64. Noemie says

    Was done by my 12 and 8 y.o..
    We loved it. Very chewy and tasteful. Perfect with nut butter, maple syrup and blueberries ! Will make it again.

  65. Krystal B. says

    Used all these ingredients with my immersion blender today & they came out super good. My only thing is my coconut oil to cook the batter kept on burning my pan & pancakes. Other than that, PB & blueberries on top made them even more YUMMY! THANK YOU!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Krystal! Thanks so much for the lovely review!

  66. rachel says

    Made this with almond flour and I think I should have adjusted the amount bc 4-6 Tbsp and it was still pretty runny batter. So it took a bit longer to firm up and be able to flip even with covering the pan. Next time I will adjust or use coconut flour.

  67. Elynn says

    Really easy to make and delicious! Pancake is fluffy. Highly recommend to put it in the oven before serving.

    • Dale says

      I made them in a pancake maker. They cooked up well and i didnt use any oil. Havent tried to taste them yet. Will ger back when theyre out of the oven and in my tummy. Lol

  68. Kris says

    These were pretty good pancakes. I’ll be honest, I’m not at all a morning person, so breakfast at our house is usually extremely simple (i.e. Cheerios or oatmeal and some kind of fruit), and I only made these because we still had a bunch of super ripe bananas left after making two batches of banana muffins yesterday. I’m also not much of a pancake person, but I did like these better than regular pancakes, and my kids loved them. This recipe was pretty quick and easy to make, and I appreciate that it’s a little healthier than plain pancakes. I could kind of taste a very slight bitterness, so I think next time I’ll use a little less baking powder, since we don’t really care about fluffy pancakes as long as they’re tasty pancakes.

    Oh, and I’ll note that I did make these with all purpose flour since it’s what I had on hand.

  69. Marci says

    I made these and they were scrumptious, not to mention my house smelt amazing. My son enjoyed them too. I had to sub almond flour for the coconut flour and it required more than called for by about 3 tbsp but I’m wondering if because my eggs were big, I have to buy the corn soy free eggs and they seem to be larger in size.
    Is there really any difference in almond flour vs meal or can they be subbed interchangeably ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s great! Thanks for sharing, Marci! Almond flour definitely has a more cake-like flavor and texture and acts lighter in recipes than almond meal. But in a pinch, almond meal should work fine.

    • Dale says

      I personally do not like the texture of these pancakes at all.
      Im going to eat them all because I dont want to waste it. I did the recipe as stated and added cinnamon and nutmeg. I guess its because its grain free it doesnt have that chew to it… its very airy if you like that kind of feeling. Sort of a little like eating grated coconut without the bits. They cooked up nicely on mt pancake maker, browned well and were fluffy. I used agave and butter to top them with anf the flavor was good.

      • Support @ Minimalist Baker says

        Hi Dale, thanks for sharing your experience! They won’t have quite the same texture of normal pancakes, since as you mentioned, they’re grain-free. But we wonder if a different type of coconut flour would help? It shouldn’t be gritty.

    • Support @ Minimalist Baker says

      Hi Melany, we haven’t tried it that way, but another reader did so with success. Let us know if you try it!

    • Sheigh Ormord says

      I am not GF but was really wanting a great recipe for banana pancakes for my 8 month old. We subbed coconut flour for all purpose flour since we don’t have any coconut or almond flour.
      They still came out great!! I added the vanilla and all put in my own choice of cinnamon. So so so so good. Highly recommend this. We have made these several times !

      • Support @ Minimalist Baker says

        Thanks so much for the lovely review, Sheigh. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  70. Dahlia says

    I loved this recipe. definitely one of the better banana pancake recipes I’ve tried and super easy.
    It does taker longer than others but it’s well worth it. The pancakes come out fluffy and thick. I did have to raise the heat a bit but other than that it was perfect.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Dahlia! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Beth says

      Great recipe! I was worried at first because it mentioned coconut flour and I only had almond but grateful that sub option was offered. Did take a little longer to cook but keeping them warm in my toaster oven allowed them to be warm when they were done cooking. Will definitely make again.

  71. MJ says

    super yummy! not as fluffy as normal pancakes, but a great substitute for them if you are trying to be healthy. I followed the recipe exactly and they turned out just like the picture. They do take a little bit of time to make so I highly recommend keeping the ones you have already made in a warm oven.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Hannah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  72. Karen says

    I haven’t made thus recipe yet , but would dearly love to. Is thus a recipe where you can you an egg alternative and if so which would you recommend. I have recently been allergy tested and egg are not on my list of foods to avoid.
    Love , love, love this site btw

    • Support @ Minimalist Baker says

      Hi Shirley, these should be very fluffy- was your baking powder active? Did you make any modifications? Did you use coconut flour or almond flour?

  73. Mandy says

    Thanks, Dana! My kiddos gobbled them up, drizzled with some maple syrup. They have been anti-eggs recently, so I was happy to sneak some in. There was zero eggy taste. We had 4 very over-ripe bananas. Instead of oil, we used butter.

    When we put in a 350° oven, they actually over cooked/blackened a bit after being in there for a while (we were slow in making batches), so I turned the oven down for subsequent batches.
    I found the best stove temp was medium-low. Medium ended up blackening them quickly.

    Many thanks! This was a fun delicious project during another day of mandatory “stay at home” time.

  74. karen says

    My pancakes came out kind of flat, not sure if it matter what brand baking powder i used. Followed everything exactly lemon zest, 2 bananas, coconut flour, coconut oil, 2 eggs, baking powder. Took a while to cook on low, bumped it up to med. low. Its not fluffy at all, and it was more eggy tasting, but my baby ate it and thats all that matters lol. Thanks for the recipe, this one didnt stick to the pan thank god.

    *** 3 stars

  75. Kerri Ann says

    I made these with substituting a Duck egg and Brown Rice flower to fit my husbands diet and they were delicious! It made him feel like he was eating “normal” food again. And my 20mo. old could not get enough. I know to make a double batch for next time! Thank you

  76. Sam says

    I am excited to try this – but I don’t have baking powder or baking soda. I do have the other ingredients listed. You think it will be okay?

  77. Z NYC says

    These are delicious! I used up all of my fresh ripe bananas, and just made them with over-ripe frozen bananas that I thawed overnight. The texture was INCREDIBLE.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think it will mess it up, just use half the amount as it’s more active. Let us know how it goes.

  78. catlady478 says

    I don’t understand how you are able to flip these pancakes over. I followed the directions exactly but used almond flour instead. I covered the lid and let them cook. The pancakes are too mushy and fall apart when trying to flip them over. They do taste amazing though. If anyone can help me I would appreciate it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! These can be a little fragile so we recommend making them smaller in size than your average pancake (~2-3 Tbsp of batter). This will help them flip easier!

  79. Jeremy says

    These pancakes are absolutely spectacular in taste. loved how simple and easy the recipe was. Thanks for sharing!

  80. Samira says

    These are soooo good and anyone trying them wouldn’t even know how healthy they are. I had super super ripe, like all brown and almost liquid on the inside (oops) bananas that I had frozen for banana muffins but ended up using them for this recipe. I was searching for a milk-less recipe since I’m out of my lower calorie almond milk and came across this goodness. The TEXTURE is one of the most important things for pancakes, and these came out just like in the pictures, with that thick fluffiness that everyone likes. Since they are so wholesome, I am only eating 2 and am saving the other 4 in the freezer for a quick breakfast. Has planned on 3 but they look and are very filling! Excited to have my husband try these. With these ingredients, there is no guilt involved, nor uncontrollable urge for seconds, thirds and fourths like I have with standard nutrition-devoid pancakes (equally tasty). Thank you for such a wholesome, filling, tasty recipe.

  81. Chanty says

    Best banana/egg pancakes I’ve made, but you must follow the instructions when it comes to low & slow to achieve the right texture. I also subbed whole grain flour and they turned out great!

  82. Heidi says

    Hi. I don’t want to star these yet because I made a mistake. How important was it to add the baking powder in before the eggs? They did not poof up at all. Is that why? I want to love these, and am willing to try again. Just wanted to know if that was what happened.

    • Support @ Minimalist Baker says

      Oh no! We wouldn’t think that would make a difference, but maybe! And you definitely used baking powder, not baking soda? Was it fresh?

      • Heidi says

        Hi. Yes, it was a fresh can. I think I may have figured it out. Almond flour is coarser than coconut flour, and I tried again, but added about 8 TBSP of almond flour. They definitely puffed up after that. I think I will try it with the coconut flour next time, because I didn’t like the coarse texture of the almond flour.
        Thank you for your quick response. I will star it when I try it again.

  83. Veronica says

    I tried this recipe last month and then 3x more ? I didn’t have coconut flour so I used wheat flour. I only make half the recipe because I live alone but I still used 4 tbsps flour so I didn’t have problems with the consistency/not mushy at all and easy to flip. Tastes so good and so easy to make!

    • Natalie says

      Absolutely delicious and a perfect way to use up those ripening bananas! I only needed 4 TBSP of coconut flour btw. Cooked 4mins on each side on really low heat. Didn’t need oven finish either. This ones a keeper!

  84. Jessica says

    Hi I used the ingredients listed but I used a small food processor to blend all together. Then added coconut flour separately. The key for me was cooking them on very low heat which is like on low! Then waiting maybe five minutes or so per side just until cooked through enough that they can be turned over without falling apart-using care of course not to let them. It’s a long wait but worth it in the end. Oh and I did add a stevia packet for extra sweetness! Was very good with low calorie syrup on top.

  85. Crystal says

    Loved this recipe!! Subbed for oatmeal flower (literally just blended some oats), added some Chocolate chips, boom. Best breakfast ever.

  86. Laura Murphy says

    Oh, mine were super mushy and the texture wouldn’t hold, added more eggs hoping the better would bind better but no joy, in summary the batter was all over the place and refused to stick together and cook evenly, reminded me of frying mashed potato actually. But then again i didn’t cover the pan as per instructions so that might have been the key factor for the disaster, I ll definitely need to sum up the courage to try again that s for sure, ppheeww

    • Support @ Minimalist Baker says

      Hi Laura, Sorry to hear that was your experience! You definitely need to cover with the lid on these ones.

  87. Eva says

    I was craving for a sweet snack and ended up here. I have no regrets, these pancakes are so good and easy to make ! Thank you for this recipe !

  88. Sharon says

    Wow! So many comments! And so many successes! I can see why the almond flour wouldn’t work, as it is more nutty flower. I made according to the recipe, and enjoyed the treat as I have not had pancakes in quite some time. I was wondering if anyone tried putting these in the oven as a muffin? I also think they would be wonderful with nuts added to the batter, and perhaps cinnamon and fresh nutmeg. Or sprinkled on after the pancakes are finished. Is there anything that could be used instead of the baking powder to avoid corn? Thank you for sharing your recipes!

  89. Jamie says

    My 12 month old son and I love these pancakes!! So much fluffier and better tasting than all the other banana pancake recipes out there. SO good and easy!

  90. Perrin says

    These are good and worth it if you’re cooking for maybe 2 people max. I have a family of 5 and I have been in my kitchen for 2 hours cooking these. You have to make them little and having a thin metal spatula is easiest to flip them (I went with the smaller recommendation for amount of flour, so they we a little thinner) but the slower cook time on these vs. regular pancakes and having to make a ton is almost torture. Haha. But everything Dana publishes is pretty excellent so if you want to try it go for it!

    • Ashley says

      I made these a few times now and agree with them being time consuming. I tried them this morning in the oven, worked like a charm. Parchment paper, 350F for around 18 minutes depending on size, flip them and bake for an additional 8-10.

    • Support @ Minimalist Baker says

      Hi Alyssa, we haven’t tried it, but other readers have mentioned using them with success. Let us know if you give it a try!

  91. Kimberly Mollica says

    The flour (I used whole wheat) & baking powder perfect this recipe. I use to make without & they were not nearly as good. The key is cooking covered for 3 minutes on low. Delicious topped with a lil almond butter, too sweet for maple syrup. Love this recipe!

  92. Jenna says

    Made these pancakes this morning and they were so good. I halved the recipe since I only had one banana to use up and the pancakes were delicious and super moist! Much fluffier than I expected. Will definitely be making them again in a larger batch and maybe adding cinnamon like other reviews suggested.

  93. Eileen says

    Hi. My husband is type 2 diabetic and I often looking for healthier recipes. And I found yours. I didn’t use any syrup but had it with berries. It was good. And definitely in my ‘to keep’ recipes.
    By the way, I made a slight boo-boo. Instead of vanilla, I poured in lemon extract. Since I don’t have any extra banana, I went through with it. My husband didn’t find anything wrong with it haha. Next time, I’m gonna make sure it’s vanilla ;)
    Thank you for the nice recipe. I’m going to try your other recipes as well :)
    Happy new year!

  94. Oscar Loera says

    I’ve made these the regular way and they came out great! Just wondering if anyone has tried to make these in a waffle maker?

  95. Susan says

    Hi, my elderly mom was just diagnosed with heart failure and needs low sodium foods. I’m new to your site. Do you have any nutritional information? I need to be careful about how much sodium goes into her foods. Thank you in advance. Susan

    • Support @ Minimalist Baker says

      Hi Susan, you can find the nutritional info at the bottom of the recipes. But please note that it nutrition info is a rough estimate and may vary based on ingredients used. Hope that helps!

  96. Mara says

    I followed these directions to a T (including the oven part), and also used Sahar’s suggestions of cinnamon, salt, and a little ACV. Worked perfectly, think I used ~3.5 tbsp of flour in the mix. I cooked for 3 minutes with the lid, 3 without.

  97. Catriona MacAuslan says

    Took a few attempts but now a favourite breakfast treat. Have learned to add flour cautiously. Seems to go from nice consistency to yuck very easily.

  98. Cat says

    My toddler LOVES these. And that’s saying a lot as she’s in that picky phase. She devoured 4 at breakfast this morning.

    Wondering if they can be made with applesauce or would that be too runny? We have tons of it in the pantry from when the apple trees exploded with fruit and we can’t eat it fast enough!

    • Support @ Minimalist Baker says

      We haven’t tried that, but have a feeling the texture wouldn’t hold up. But let us know if you give it a try! If not in the pancakes, we bet it would be delicious on top =)

  99. Sahar says

    I made these pancakes and followed the recipe and instructions exactly and they turned out so well. Even my hubby
    loved them. I added a splash of apple cider vinegar and some cinnamon and salt to my mix. Tips for people that want to make it just have to be patient and have faith and cover them and cook them on a really low heat. Thanks for this fluffy pancake recipe, so glad I tried it out. We ate ours with a little dab of butter.

  100. Sarah says

    These held together perfectly for me— I think the people commenting that they were mushy or wouldn’t flip probably didn’t cover the pan. I made the pancakes small and covered for 4 minutes and they flipped very easily afterwards. Texture was not mushy. I also used regular flour as I didn’t have coconut. So delicious and would definitely make again!

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experience, Sarah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  101. Blanche says

    Nope, just nope… they didn’t hold whatsoever. They just became banana mush. It tastes good, but honestly if you want pancakes go somewhere else. Sorry :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Blanche, these are definitely a more tender pancake as they’re completely grain-free. My suggestion is to be sure to cover the pan so they steam / cook faster, and to add smaller sized portions of batter in the pan (like 2-3 Tbsp).

  102. Sharon says

    Absolutely delicious!!!! Used oat flour instead and worked perfectly. Let them rest for at least 15mins before cooking. Added cinnamon and ate with Nutella.

    Make small flapjacks and they turn over perfectly.
    Definitely a go to breakfast for me.

  103. Xenia M. says

    Loved this recipe! For extra-flufiness, I beat the egg yolk and egg whites separately and boy, were these fluffy! Yet, very satiating. Served them with honey and walnuts. I sense this may become my go-to breakfast recipe. Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Xenia. We are so glad you enjoy these and we love your idea for extra fluffiness! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  104. emily says

    i was a little unsure about how this would turn out at first since i’m not used to working with pancake batter of this texture but these turned out amazing! i used the larger amount of coconut flour and added in some mini chocolate chips and wow, they are so just so fluffy and delicious! they are a little difficult to flip but i still love these pancakes. this is definitely my go-to healthy pancake recipe :)

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Emily! That mini chocolate chip addition sounds amazing =)

  105. Ansley says

    I used almond flour instead of coconut flour, and didn’t start using a lid for the pancakes until I messed up the first one. The lid did not improve my results much more. All of these were super hard to flip because of the fluffiness. The edges were always super soft. It was so soft in general that it’d squish and not be an actually firm pancake. I apologize for my less than stellar review, but I want others to know how difficult this recipe was for me.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ansley. Sorry you had trouble here. These are definitely a little more fussy than your average pancake, but we love the simplicity of ingredients. We haven’t tested this recipe with almond flour so that may have been the issue. And we would recommend making the pancakes smaller than normal so they’re easier to handle!

  106. Esra says

    This is so good have been making them for sometime now they are so soft and fluffy and easy. Thank you for this amazing recipe.
    Will definitely continue making them.

  107. Brit says

    I think 2 tsp of baking soda is ALOT. It’s all I can taste in the pancakes. Makes for a very gritty pancake. I also don’t think I should have used 6 tablespoons of coconut flour. But that’s just me
    Thankyou for the recipe

    • Support @ Minimalist Baker says

      Hi Brit, this recipe uses baking powder, not baking soda! Using baking soda will definitely give it a funky taste. But baking powder shouldn’t be noticeable, yet give it a nice rise. Let us know if you give it another try!

  108. Katte says

    I used regular flour and it worked great too!
    Really enjoyed it! So simple!

    I was able to make 2 big pancakes and one small one.

  109. Jennifer Baker says

    I made 4 ingredient pancakes, cuz, lets be honest, idk how old myvamilla is, expired, most likely. I used one egg and two apple bananas, some baking powder, and a small amount of regular old flour, cuz its in the pantry.
    Followed your directions, medium heat, covered, then turned down the heat to finish cooking.
    Yummy in my tummy! Easy peasy

  110. Cat says

    I really enjoyed making this recipe and it tastes amazing! It was simple to make. The only change that I made to the recipe was that I use regular all purpose flour because I did not have coconut flour. I added walnuts as well.

    I also used one egg and one banana because I was only making enough for one person.

  111. Hannah says

    These are not my favorite because I prefer a traditional pancake texture (obtained with GF flour or AP flour). That said, I much rather your 1-Bowl vegan banana pancakes!!!
    For me, the texture of the 5-ingredient banana pancakes was more fibrous (it’s coconut flour so no surprise there) and not extremely flavorful.
    I am a BIG fan of most of your recipes, so I will just not make this particular one again.
    Thanks for all you do.

    • Support @ Minimalist Baker says

      Hi Hannah, thanks for your kind words! Sorry to hear this one wasn’t for you, but we’re glad you enjoy the more traditional pancakes!

  112. Anita L Burkam says

    I made the recipe exactly as written, using the almond flour substitution suggested and blending all the ingredients in the blender. I used 5T almond flour and the batter was very pourable, not scoopable, but I cooked it on the skillet at a low temperature for a long time and it worked beautifully and was delicious. I had no problem flipping the pancakes, and I even made them pretty large (one small trial pancake and four largeish ones). One suggestion–add a bit of salt and it goes from good to amazing!

  113. Sonal says

    Wow these are amazing! I did almond flour and AP flour to prevent them from being too dense. As with all pancake batters, I let mine rest for as long as I can before cooking which makes for a super fluffy and light pancake!
    I also added my homemade chai masala spice mixture and wow what a perfect pancake with all those warming spices!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Sonal! I also love letting it rest – just makes better pancakes. Also, next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  114. Edith Diaz says

    I made these pancakes, I put the bananas in a food processor, and then followed the rest of the recipe and they were so good! My boys ( 2 and 3 yrs old) loved them.

    Because they do take a while to make… next time I will make them the night before and reheat in the morning.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing! So glad you enjoyed it. We love prepping these on the weekend and microwaving / heating in the oven the day of!

  115. Michelle says

    I found these difficult to make & followed the recipe. I used low heat but they ended up black on the bottom every time. They taste good but we’re a challenge to make.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Michelle. I’d say once your skillet is hot, lower the heat to low so it’s a consistently low heat. And use the cover to help them cook faster!

  116. Lori says

    These were SO EASY and SO TASTY! I made a few pancakes with the minimum suggested amount of coconut flour and a few with the maximum suggested amount, and I personally preferred the texture and taste of the pancakes with less coconut flour. I enjoyed them with a little bit of maple syrup and they were *chef’s kiss* .

    I’ll definitely make these again!

  117. Leah says

    Very good and easy!
    I used all- purpose gluten free flour by Bob’s Red Mill, though.
    I was afraid you’d be able to taste the baking powder but nop! So Delish.
    For two people we each got 3 small/ medium sized pancakes.
    Will definitely share and save this recipe.
    I liked them better than regular pancakes!

  118. Michaela says

    I used normal flour (4 Tbs) and eggs and didn’t measure the vanilla. I also added a bit of cinnamon to the batter. These pancakes are soooo fluffy and delicious! These will definitely be a staple for me from now on!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Sez! Next time would you mind adding a rating to your review? It’s super helpful for us and others readers. xo!

  119. Diana Demco says

    Made these and was quite disappointed. I guess it’s because I’m looking for certain things in a pancake and these didn’t fit the bill. A bit too sweet and cake-y for me . I did not make any changes to the recipe.

  120. Sarah Bissell says

    Liked it better cooked on 3. Cause it cooked alittle faster. Added chocolate chips once on pan used a little extra batter to cover chips and yummy. Used strawberry syrup.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications! We are glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  121. Alanna says

    Don’t know what went wrong but this is by far the worst pancake receipt I’ve ever made. I followed the recipe to a T and used almond flour. The batter completely stuck to the pan, despite using a lot of coconut oil. Threw the whole thing away.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Alanna, what type of pan did you use? We find stainless steel to be particularly difficult for cooking pancakes on. Cast iron or non-stick are our favorites…sorry for the frustration! I also think coconut flour does work best here for texture / binding…

  122. Sheila says

    These are great! True story: my friend was staying with me and bought a bunch of coconut flour that now I’m trying to use up so these fit the bill :)

  123. Rebecca says

    Made as written, with 4Tbls of coconut flour. They took a lot longer to brown on each side than I expected. And I needed to make an extra batch because my kids inhaled them. Had to cut my 6yo son off after his 4ths…LOL
    I liked them well enough, a bit too thick textured for me to eat many though. Will definitely be made again over here. Thanks for the banana-egg spinoff!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh really!? I find they brown quite quickly. Glad you were able to adjust! And happy your kids enjoyed them!

  124. Mikaela says

    Hi! I’m not someone on a strict diet but I saw this recipe and was interested. Is it possible to add regular flour instead of coconut?

  125. Kanika Saini says

    I made these today and used bobs 1-1 baking gluten free flour as I didn’t have coconut flour and they turned out amazing! Love the simplicity of the recipe :)

  126. Taylor says

    Perfect start to my morning – felt like such a treat, but not heavy at all! Made just for me, so I used one egg and one banana with 3.5 tbsp of coconut flour. I added lemon zest and blueberries to my batter, and topped everything off with strawberries and a littleee maple syrup (because Canada)! Loved this recipe.

  127. Grace says

    So so delicious! No syrup or honey needed. Kept the recipe as is (used 4 tbsp coconut flour) and turned out perfect. I used a cast iron with avocado oil to cook it and forgot to turn down the heat and put the lid on right away so they cooked fast! But once I adjust and used a lid (as Dana recommended ) everything colored beautifully.

    Simple and delicious! Will definitely be my go to!

    • Louise says

      I made these pancakes looking for something to use up some leftover bananas. My 4 year old daughter loved them and asked for more to take to kindy! She rates them 4 stars. No changes to the recipe and I used 4 tblsp coconut flour. She ate the pancakes with blueberries and strawberries on the side.

  128. Natalia S. says

    I’ve made this recipe three times now and it’s flawless. Fluffy, delightfully sweet without any sugar!, satisfying.. yum yum yum.

    Need some help though: what is your favorite eggless, dairy-free, gluten-free pancake recipe?

    • Support @ Minimalist Baker says

      So glad you enjoyed these, Natalia! Thanks for the lovely review! Our favorite egg-free, dairy-free, gluten-free pancake recipe is this one. Enjoy!

  129. Sydnie says

    These are delicious! I had 4 this morning with strawberries on top and wowie… these will be a recurring recipe in our house!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sydnie. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  130. Sharon says

    I make these all the time, but with buckwheat flour and minus vanilla (not necessary) and baking powder (I notice no difference if I include it). Highly recommend.

  131. Olivia says

    These are so easy to make for one person! Which I love. All the ingredientes are my pantry staples. Also, they are so fluffy! Keeping the pancakes in the oven are such a great idea! I topped mine with almond butter and berries. Thank you for a delicious breakfast this morning!

  132. Sara says

    These were fantastic! My boyfriend doesn’t like any of the other egg banana pancakes I’ve made – claiming it didn’t taste at all like a pancake. But these he loved. We ate them all in a matter of minutes. I followed the recipe exactly and even put the finished ones in the oven to warm. Those pancakes were even a little better than the last batch that didn’t make it to the oven.

  133. Sarah says

    These are delicious! Light and fluffy and have great flavor. I tweaked a bit by adding vegan protein powder and decreasing the coconut flour so that I could get a lower carb, higher protein breakfast. Also added some cinnamon for a little oomph! SO good!

  134. Allison says

    I made these twice, including a birthday breakfast for my daughter! They are super duper YUM and easy to whip up iwth ingredients I typically have on hand! I definitely like them with less coconut flour rather than more, i.e. the 4 tbls vs 6. I am mostly paleo (grain, dairy and legume free due to IBS) and my daughter is a dairy-free pescatarian. We find lots of great overlap with your recipes! Thanks for being a model for helping peole eat the way that feels best for their body.

    • Support @ Minimalist Baker says

      So glad you and your daughter can both enjoy these! Thanks for the lovely review! xo

  135. Kristin says

    First off I just want to say how sorry I am that you received so many negative comments. This world has just gotten so intolerant and it is so sad to see. People hide behind a screen and think it gives them the right to spew venomous words at anyone who has offended their obvious delicate psyche.
    Secondly I’d like to tell you that your recipes have saved me from eating a completely bland and comfort food free diet! I was diagnosed with RA back in 2013. I gave up gluten first and it helped, but dairy was the real culprit. I have come to your site countless times for many different types of recipes I’ve never had a fail on anything you’ve made I appreciate your hard work so much! To know that I don’t have to go through the trial and error when my daughter (who is extremely lactose intolerant) asks for a cheesecake for her birthday……..I just can’t thank you enough!
    Lasty, don’t listen to the haters. Haters gonna hate no matter what you do. There’s something more intrinsically wrong there. You have to do what’s right for you. I totally get it. Health concerns are scary!
    Take care!
    Be kind to each other people. It’s a scary world out there!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thank you so much for the kind words and encouragement, Kristin! I’m so glad you’re on the mend and our recipes have helped in some small way. xo!!

  136. Isabel says

    Fantastic and so easy! I added some salt and cinnamon to add even more flavor (and because I love cinnamon!) and just used regular whole wheat flour because I didn’t have coconut or almond flour but they were still super delicious :)

  137. Annaliese M. Eberle says

    These look great! I was happy to see you using eggs again, Dana. It is a MUST to do what is right for you. I wish you the best, and will continue to support and recommend your work.

  138. Cassie Autumn Tran says

    Growing up, I made coconut flour pancakes with egg whites all the time while trying to lose weight. Wish I used banana in them because they probably would have been way fluffier! I am vegan now and totally respect your decision to integrate animal products back into your diet, but what could possibly be used as a replacement for eggs in this recipe? Thanks so much in advance!

  139. Veronica says

    Love this recipe!!
    We were vegan for almost a year in a true search for health isssues healing but have now been more GF/Paleo focused for the past 2 years. Through it all, I have regularly checked you’re site because you’re recipes are great regardless what diet you follow. Greatful for your hard work and prayers for your health.

  140. Joanna says

    People! Please be logical. Being vegan, of itself, is not ‘better’. Dana put the vegan options in the tips section. If you want to compare I dare say that Dana and I and all of you guys are doing better by animals and the environment than those eating pancakes out at a restaurant. Comparison, labels and extremism have always been dangerous. Suffice to say that we don’t need a minority of people doing things like ‘veganism’ or ‘low waste’ perfectly, we need the majority doing them imperfectly. We should all just work toward sustainable living with low waste and animal welfare at the forefronts of our minds. Ask yourself questions like “Is it better if I buy plant based protein in a plastic container from the internet (which has to arrive in some sort of vehicle) or to have hens pecking around in my back yard? These are the relevant questions.

    Ok now that I’ve got that off my chest – Dana, I made these pancakes this morning. The poor things didn’t have much integrity; they fell apart in the pan. They still tasted yummy, and I would like to give them another try. What would you suggest? More egg? More coconut flour? I didn’t use baking powder, perhaps that adversely affected the result.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Joanna, thanks for sharing your experience. These pancakes are a little on the tender side, but I’m wondering if a) you covered them to cook more thoroughly once added to the pan. And b) if you just needed to add a little more coconut flour to the batter so they would thicken up. Baking powder definitely helps them puff up, so try adding that next time!

      • Joanna says

        Done :) Covering the pan and adding more coconut flour did the trick. I also tried adding chocolate chips, raisins and oats. Mmm. Yum. Nothing is as good as Mum’s home made pancakes (with butter and maple syrup of course), but these came close.

    • Jennifer J says

      First time…
      Did 1 banana, 1 egg, 3 flour. DELICIOUS
      I required more patience. Should’ve added more flour. And had smaller pancakes. And let the second side cook longer…
      Very delicious! Just fell apart and wasn’t so pretty.
      Next try going to use 1,1,4 ratio.

  141. Jenna says

    So light and sweet! Didn’t have vanilla on hand, used a few drops of almond extract. Tasted like soft, fluffy biscottis. Mixed some PB2/cocoa powder/maple syrup for topping along with fresh strawberries. Perfecto.

  142. Ashley says

    Great flavor with the bananas, just enough sweetness!! I didn’t need to dump on the syrup because the pancakes had lovely taste on their own. Thanks for the recipe!

  143. kate says

    I love this recipe… used the batter in my waffle make and came out perfect.
    I was vegan for many years and found myself struggling with some health issues, despite all of trips to the naturopath, nutritionist and doctor, I wanted to remain vegan. I found out that I was allergic to many pulse varietals and soy. At the end of the day, my health came first and so I decided to incorporate eggs and some fish/seafood back into my diet. I only use happy hen eggs and carefully source my seafood. I make sure to always be thankful and mindful of the energy taken form these organisms. I feel 100 times better overall and do not regret my decision.
    A vegan diet isn’t for everyone, we all have different bodies and our needs are complicated. Many people do very well on a strict vegan diet and others do not/can not sustain good health longterm. I hope you trust and know how much your site and recipes are cherished. Over time, the naysayers and negative readers will fade into the background and those that are all-inclusive and non judgemental will continue to celebrate all that you do!

    thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says