Fluffy Coconut Banana Pancakes (No Butter, No Sugar)

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If you love quick and healthy breakfasts, Coconut Banana Pancakes is better option.These pancakes are naturally sweet,soft, and filled with coconut flavor that instantly makes any morning feel special.

Unlike traditional pancakes that rely on refined sugar and butter, this recipe uses ripe bananas and coconut milk to create moisture and sweetness without guilt. The result is a stack of golden pancakes that are fluffy, lightly crisp on the edges, and perfectly moist inside.

They are ideal for:

  • Busy weekday breakfasts

  • Kids’ lunchbox meals

  • Weekend brunch

  • Healthy dessert cravings

Best of all, this recipe is dairy-free, gluten-free and for all vegan diets.




Preparation Time

Preparation   10 minutes
Cooking           15 minutes
Total Time   25 minutes
Servings     8–10 pancakes

Ingredients

  • 2 ripe bananas, mashed

  • 1 cup coconut milk (or regular milk)

  • 1 cup all-purpose flour (or gluten-free flour)

  • ¼ cup unsweetened shredded coconut

  • 1 egg (or flax egg for vegan)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 tablespoon melted coconut oil

  • 1 teaspoon vanilla extract

  • 1 tablespoon honey or maple syrup

  • A pinch of salt

How to Make Coconut Banana Pancakes

Start by mashing the bananas in a large mixing bowl until smooth and creamy. Add the egg, coconut milk, vanilla extract, and melted coconut oil. Whisk until fully combined.

In a separate bowl, mix the flour, shredded coconut, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, gently stirring until just combined. Do not overmix — a slightly lumpy batter creates fluffier pancakes.

Heat a non-stick pan or griddle over medium heat and lightly grease it with coconut oil. Pour about ¼ cup of batter onto the pan for each pancake. When bubbles appear on the surface, flip and cook the other side until golden brown.

Serve hot with maple syrup, banana slices, and toasted coconut flakes.

Why This Recipe Works

Bananas provide natural sweetness and moisture. Coconut milk adds creaminess and rich flavor. Baking powder and baking soda create a light, fluffy texture without needing butter or cream.This combination makes these pancakes soft, airy, and satisfying without being heavy.

Recipe Variations

1. Vegan Version

Replace the egg with a flax egg (1 tablespoon flaxseed + 3 tablespoons water).

2. Gluten-Free

Use gluten-free all-purpose flour or oat flour.

3. Chocolate Chip

Add 2 tablespoons of dark chocolate chips to the batter.

4. Protein Boost

Add one scoop of vanilla protein powder.

5. Extra Coconut Flavor

Use coconut flour for half the flour and top with coconut cream.

Serving Ideas

  • Drizzle with maple syrup or honey

  • Top with banana, mango, pineapple, or berries

  • Add a spoon of Greek yogurt

  • Serve with peanut butter or almond butter

  • You can also add coconut flakes above to serve.

These pancakes also make a great healthy dessert when topped with whipped coconut cream.

Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. They can also be frozen for up to 1 month.

Frequently Asked Questions

Can I make this without eggs?

Yes. Use a flax egg or mashed apple as a substitute.

Can I use regular milk?

Yes. Coconut milk gives better flavor, but dairy milk also works.

Are these pancakes sweet enough?

Yes. Ripe bananas provide natural sweetness. Add syrup if desired.

Can kids eat this?

Absolutely. These are soft, healthy, and naturally sweet.

Can I make the batter ahead of time?

Yes. Store in the fridge for up to 12 hours before cooking.

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