These fluffy coconut flour banana pancakes are a delicious and healthy breakfast option. They are gluten-free, grain-free, and packed with the natural sweetness of ripe bananas. Perfect for a weekend brunch or a quick weekday breakfast!
Ingredients
- 1/2 cup coconut flour
- 2 ripe bananas, mashed
- 4 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon coconut oil (for cooking)
- Optional toppings: sliced bananas, maple syrup, shredded coconut, or nuts
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, combine the mashed bananas and eggs. Whisk together until well blended.
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Add the milk and vanilla extract to the banana mixture, and mix until smooth.
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In a separate bowl, whisk together the coconut flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Let the batter sit for about 5 minutes to thicken.
Step 2: Heat the Pan
- Heat a non-stick skillet or griddle over medium heat. Add the coconut oil and allow it to melt, coating the surface evenly.
Step 3: Cook the Pancakes
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Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
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Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
Step 4: Serve
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Remove the pancakes from the skillet and keep warm while you cook the remaining batter.
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Serve the pancakes warm, topped with your choice of sliced bananas, maple syrup, shredded coconut, or nuts.
Enjoy!
These coconut flour banana pancakes are not only delicious but also nutritious. Enjoy them as a wholesome breakfast that will keep you energized throughout the day!
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