These Coconut French Toast Pancakes are the perfect filling breakfast for any day of the week. Are you craving that french toast taste but trying to avoid wheat? This recipe is made with coconut flour and banana for natural sweetness.

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While growing up, french toast was one of those things that easily got me excited in the mornings. I remember helping my mom make the dipping batter as a kid. I would prepare a bowl of milk, eggs, and sugar, with cinnamon and vanilla to taste. The joy I would feel while carefully dipping both sides of a piece of white bread into the batter and then placing it on the pan with a sizzle is still a cherished memory many years later.

Looking back, the excitement mostly came from the anticipation of biting into the most delicious, sugar-laden breakfast. But as an adult, I can’t say I remember the last time I had a bite of french toast. Actively avoiding sugar, gluten, and dairy prevents me from indulging in my favorite childhood treats.

Since my classic french toast days are long gone, I’ve recreated the taste with a healthier bread-free, sugar-free, and dairy-free pancake recipe.

What’s in Coconut French Toast Pancakes?

• Coconut Flour
• Eggs
• Spotty Banana
• Flax Seed Meal
• Almond Milk

How to Make Quick and Easy Pancakes

It doesn’t get any simpler than making pancake batter in a blender. Add all the ingredients into a small blender jar, except for the almond milk, and blend on high for 30 seconds. Transfer the batter to a bowl and add in the almond milk little by little. Stir the batter lightly and evenly, then cook the pancakes on a skillet.

Tips for the Best Coconut French Toast Pancakes

Blending Order: Position the eggs closest to the blender blades, followed by the dry ingredients, and lastly the bananas to give it some weight.

Customize Consistency: Add the almond milk by the teaspoon, little by little, until the pancake batter reaches your desired consistency. More almond milk will make for a thinner pancake. I used 2 teaspoons of almond milk for this recipe and the pancakes came out perfectly fluffy.

Use Enough Oil: Make sure to add enough oil to your heated skillet. The oil needs to be heated through before dropping the batter. I use about a tablespoon of avocado oil per batch. Each batch will comfortably fit about three 4-inch pancakes on the skillet at a time.

Keep on Low Heat: Low and slow is the best way to work with coconut flour. If your pan is too hot, you may risk overcooking the bottom while undercooking the middle. Keep a low flame throughout. Once the edges are dry, it’s time to flip the pancakes over. Cook each side for 2 to 3 minutes until golden brown.

These French Toast Pancakes are Packed with Healthy Nutrients

Coconut Flour

Coconut flour is a gluten-free alternative that features healthy saturated fats called medium-chain triglycerides or MCTs. Because coconut flour absorbs more liquid, using less flour works best. Coconut flour is higher in fat, protein, fiber, and iron than traditional wheat flour. It also has a lower glycemic index, helping to control blood sugar levels. It takes more time for the body to digest the carbohydrates in coconut flour which keeps you satiated for longer. Say au revoir to those sneaky mid-morning snacks!

Bananas

Bananas with brown spots have a higher sugar content than underripe bananas and add a natural sweetness to the pancake batter. The browner the banana skin is, the higher the amount of antioxidants it contains. One medium banana provides approximately 105 calories and 23.9 g of carbs, giving the body the energy it needs to regenerate cells. Bananas are also a great source of potassium manganese, copper, vitamin C, and Vitamin B6. Vitamin B6 is essential for supporting adrenal function and hormone regulation.

Eggs

Eggs are a nutritional powerhouse providing many essential amino acids, vitamins, and minerals. About 35% RDI of biotin and choline can be found in one egg. Biotin supports the health of the body’s hair and nails while choline is involved in a number of biological processes, such as enhancing memory and brain function.

Flax Seed Meal

Flaxseed meal is an incredible plant source of omega-3 fatty acids. One tablespoon of flaxseed meal provides 1.2g of omega-3’s or 109% RDI. Try adding this nutrient-dense ingredient to baked goods or smoothies for an easy way to incorporate it into everyday meals.

Almond Milk

Almond milk makes a great non-dairy milk substitute. Compared to cow’s milk, almond milk is lower in carbs and calories. It provides a substantial amount of Vitamin E, calcium, copper, phosphorus, magnesium, and manganese. You can also substitute coconut milk or cashew milk for almond milk.

How to Make a Keto-Friendly Zero GI Syrup

For a keto-friendly syrup that is zero on the glycemic index, I usually use a homemade syrup recipe using only 4 ingredients – monk fruit, water, xanthan gum, and instant coffee for coloring. It’s quick and easy to whip up and not overly sweet.

Add the water to a medium saucepan and bring it to a boil. Pour the monk fruit sweetener into the pot and let it simmer. Take a whisk and mix the sweetener well until the granules are dissolved. Add the xanthan gum and whisk it in well for 15 to 20 seconds and let the mixture thicken in consistency. Pour in the instant coffee and stir lightly to evenly distribute.

Toppings for Coconut French Toast Pancakes

Try adding some toppings for more deliciousness:

• Chopped Almonds
• Bananas
• Mangos
• Strawberries
• Blueberries
• Coconut Shavings

Can I Freeze It?

These pancakes can be made ahead and frozen to save time. Just reheat your frozen pancakes in the microwave or on the skillet.

The pancakes can be stored in the refrigerator for 4-5 days and can be frozen for up to 2 months.

Looking for More Healthy Breakfast Options? Try these:

• Better than Box-Mix Banana Protein Pancakes
• The Best Quick (Non-Bisquick) Vegan Scones
• The Most Stress Free Keto Carrot Juice Pulp Bread
• Easy Sprouted Overnight Oats with Chia and Blueberries
• Vegan AIP Paleo Sweet Potato Porridge