Banana Coconut Pancakes | Gluten Free & More

It is hurricane season here where I live, and we always get prepared in case we are without power for a week or two.

I like to have on hand shelf stable foods that I can rely on. Unfortunately, a lot of shelf stable stuff is loaded with a lot of stuff I don’t really want to consume.

I love these powders from BareOrganics – one is their Coconut Milk Powder, which is a natural dairy free alternative, is made from all-natural organic coconuts, is gluten-free and Non-GMO and easy to use – just add water. It also makes for a great creamer in coffee.

Another product I like is their Banana Fruit Powder – I use it in baking, smoothies, and protein shakes. It adds nice sweetness without having to add sugar and has a lovely banana flavor. It is Gluten-free, dairy-free, egg-free, and healthy – a perfect way to start your day.

My fridge is stocked with all sorts of stuff to get me through hurricane season this year – let’s just hope my house doesn’t wash away!

For more breakfast recipes go here.

Gluten-Free Vegan Banana Coconut Pancakes

Prep Time25 mins

Cook Time10 mins

Servings: 10 Pancakes

Calories: 5kcal

Author: Gluten Free & More

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Combine 1 tablespoon of flaxseed meal in a small bowl with 3 tablespoons of water. Stir and let sit for about 5 minutes until it thickens.
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In a medium bowl, mix the Bare Organics Coconut Milk Powder with 1 scant cup of warm water and apple cider vinegar. Let it sit for a few minutes.
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Add the vanilla extract, melted coconut oil, and the prepared flax egg to the coconut milk mixture. Stir until well combined.
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Whisk together the gluten-free oat flour, Bare Organics Banana Fruit Powder, baking powder, baking soda, and salt in a large bowl. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
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Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of coconut oil if needed. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side until golden brown and cooked through.
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Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, nut butter, toasted coconut flakes, or coconut yogurt.

Nutrition Facts

Gluten-Free Vegan Banana Coconut Pancakes

Amount Per Serving

Calories 5
Calories from Fat 3

% Daily Value*

Fat 0.3g0%

Saturated Fat 0.03g0%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.1g

Sodium 101mg4%

Potassium 7mg0%

Carbohydrates 0.4g0%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 0.1g0%

Vitamin C 0.004mg0%

Calcium 25mg3%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.