These Mini Coconut Banana Pancakes are soft, naturally sweet, and full of banana and coconut flavor.
Published August 13, 2026 · Updated August 27, 2026
Peel the banana and place it in a blender with the eggs, milk, shredded coconut, and spelt flour. Blend until the batter is completely combined and mostly smooth. The banana should provide enough sweetness without adding sugar.
3 minHeat a large nonstick skillet over medium heat. Add the coconut oil and spread it into a very thin layer across the cooking surface.
2 minSpoon small portions of batter into the hot skillet, leaving enough space between each pancake to flip them easily. Cook in batches until bubbles appear and the bottoms are lightly golden. Carefully flip and cook the second side until set. Continue until all the batter is used. Serving Suggestions Serve warm with sliced banana, shredded coconut, and a light drizzle of honey. Greek yogurt, fresh berries, chopped nuts, or almond butter also make excellent toppings.
15 minStore cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a skillet or microwave. They can also be frozen for up to 2 months.
Use a very ripe banana for maximum natural sweetness. Keep the pancakes small because banana-based batter is more delicate than traditional pancake batter. Don't use too much coconut oil or the pancakes may become greasy. Add a pinch of cinnamon or vanilla extract for extra flavor.
Yes. Replace the spelt flour with the same amount of all-purpose flour.
Yes. Unsweetened oat, almond, or coconut milk can replace dairy milk.
Yes. Freeze them with parchment between each pancake and reheat as needed.
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