Description
These healthy coconut flour banana pancakes are deliciously fluffy, light and tasty. They make a quick and easy breakfast that is ready in 15 minutes, and is low carb and high in protein & healthy fats. Paleo, dairy-free & gluten-free.
Ingredients
Scale
1 large ripe banana
4 organic eggs
1/8 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
1 teaspoon of baking powder
5 tablespoons of coconut flour (see notes)
20 slices of banana
Instructions
- In a large mixing bowl roughly mash the banana. Add eggs to the mashed banana, and mix to combine.
- Add the vanilla extract, cinnamon, baking powder and coconut flour. Mix well to combine to avoid flour lumps. See tip below.
- Heat coconut oil on a nonstick pan on medium-low heat. Using a tablespoon, add the pancakes batter and shape them to approx. 10 cm diameter. Add a couple of slices of banana to the centre of each pancake. Once the base is golden brown (approx, 2-3 minutes) flip them with a spatula and cook them for another 2-3 minutes. Repeat the process until you've used all the batter.
- Top with some fresh berries, coconut yogurt and drizzle of maple syrup!
Notes
- Don't tightly pack the coconut flour, the measure in the recipe is with fluffed flour.
- You want to avoid lumps of flour, but you don't want a super smooth batter. Aim to keep the banana roughly mashed in the batter.
- I highly recommend cooking them on low-medium heat to achieve the perfect texture. The outside will brown without burning, and the inside will stay nice and moist.
- If you have leftover batter, store it in the fridge in an airtight container for up to 2-3 days.
Keywords: coconut flour banana pancakes, gluten free banana pancakes coconut flour, coconut banana pancakes, coconut flour and banana pancakes, paleo coconut banana pancakes, banana pancakes coconut flour