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A close up of coconut banana pancakes with cream and strawberries on baking paper

Coconut Gluten-Free Vegan Pancakes w Banana

Whether served cold with jam or warm with coconut yoghurt or cream and freshly roasted strawberries, these fluffy gluten-free vegan pancakes with coconut and banana are a deliciously simple family favourite.
5 from 3 votes
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Course: Breakfast/Brunch | Breakfast/Snack | Gluten -Free
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 25 minutes
Servings: 16 pikelets
Calories: 91kcal
Author: Amanda Logan


  • 1 ¼ cup gluten-free flour 150 grams
  • 1 cup gluten-free oats 90grams
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon ground psyllium husk
  • cup desiccated coconut
  • 1 to 1 ¼ cup coconut milk
  • 2 ripe bananas
  • 2 tablespoon maple syrup
  • pinch sea salt
  • 1 tablespoon coconut oil for frying


  • Combine the flour, oats, baking powder, psyllium husk, coconut, coconut milk, bananas, maple syrup and sea salt in to a blender and blend until combined. Don't worry about breaking down the oats completely, they will absorb moisture and lose their texture. 
  • Sit the pikelet batter for 5 to 7 minutes. 
  • Heat the coconut oil in a non-stick pan over low to medium heat. When hot, add three separate tablespoons of the batter to the pan and cook on low heat for 2 to 3 minutes. Bubbles will not appear but you will notice the edges of the pikelets begin to crisp. Gently flip the pikelets and cook for another 2 minutes on the other side or until golden. Repeat with the remaining batter. 
  • Serve warm or cold with jam, maple syrup and fresh fruit or coconut yoghurt and roasted strawberries. 


To roast strawberries, simply pre-heat the oven to 170 degrees C (340 F) Hull and half 2 cups of strawberries and place them in a bowl with a little sugar (1 teaspoon) stirred through. Allow them to sit while the oven heats. 
When the oven is at temperature, roast the strawberries on a small baking tray for 20 minutes or until soft and gooey. Remove from the oven to serve. 


Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 45mg | Iron: 0.7mg
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