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Prep Time10 Mins
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Cook Time15 Mins
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Serving2-3
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These fluffy banana pancakes made with coconut flour are a delightful gluten-free option for breakfast. With natural sweetness from ripe bananas and a hint of coconut flavor, they’re perfect for a healthy start to your day!
Ingredients
Directions
In a mixing bowl, mash the ripe banana with a fork until smooth. Ensure there are no large chunks for a better batter consistency.
Add the egg, milk, melted coconut oil, and vanilla extract to the mashed banana. Mix well until all ingredients are combined.
In another bowl, whisk together the coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until well combined. Let the batter rest for 5 minutes, allowing the coconut flour to absorb the liquid.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil if necessary.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes on the other side until golden brown.
Repeat with the remaining batter, adjusting the heat as needed to avoid burning.
Conclusion
Tips:For an extra touch, top the pancakes with sliced bananas, shredded coconut, or a drizzle of maple syrup.These pancakes can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a toaster or microwave before serving.Enjoy your coconut flour banana pancakes as a delicious gluten-free breakfast or dessert!
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