Preheat an electric griddle to 375ºF or a non-stick frying pan over medium low heat.
Mash the banana with a fork until most of the lumps are gone.
Melt the butter in a mixing bowl then whisk the eggs into the melted butter. Then whisk in the maple syrup and nut milk.
Stir in the mashed banana.
Finally, whisk in the coconut flour, baking powder, and dash of salt until smooth.
Allow batter to sit 5 minutes before cooking.
These pancakes take a longer time to cook than most other recipes, about 5-8 minutes on the first side and 2-3 minutes on the second side. These pancakes are delicate to flip so you want to make sure they are cooked most of the way through on the first side before flipping.
Notes
Coconut flour pancakes can be made in advance for meal prep and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze pancakes in an airtight storage container or in a freezer bag with parchment paper between the layers to keep them from sticking to each other.
Microwave coconut flour pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. (Covering the sheet pan with foil keeps the pancakes from getting dry in the oven. If you’re reheating these pancakes from frozen, simply add a few more minutes to the cooking time.