Banana Coconut Pancakes
Updated Apr 13, 2026, Published Jun 24, 2024
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It is hurricane season here where I live. 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. It is a natural dairy free alternative. This powder is made from all-natural organic coconuts, is gluten-free and Non-GMO. In addition, it is 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
Ingredients
- 1 tablespoon flaxseed meal
- 3/4 cup gluten-free oat flour
- 1/4 cup Bare Organics Banana Fruit Powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup Bare Organics Coconut Milk Powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or vegetable oil, , plus more for cooking
Instructions
- 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.
- 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.
- Add the vanilla extract, melted coconut oil, and the prepared flax egg to the coconut milk mixture. Stir until well combined.
- 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.
- 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.
- Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, nut butter, toasted coconut flakes, or coconut yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
