Coconut Flour Pancakes
Servings: 1
Ingredients
- 2 eggs
- 1/2 banana , ripe
- 1/4 cup coconut flour
- 1/4 cup dairy-free milk (I used coconut)
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla bean powder)
- 1-2 teaspoon coconut oil , for cooking
Instructions
- Whisk the eggs in a medium-sized bowl, then add the banana, mash it with a fork, and mix with the eggs.
- Mix in the coconut flour, dairy-free milk, cinnamon, and vanilla. Stir some more to fully combine. Add 1-2 tbsp more coconut flour if the mixture is too runny (this can happen based on the type of milk you're using).
- Heat a large non-stick pan over medium-low. Add little bit of coconut oil once the pan is hot. Scoop the batter onto the pan (about1/4 cup for each pancake) and cook for 3-4 minutes until edges firm up and you see bubbles on top. Then flip and cook for another minute or two until golden brown.
- Repeat the process until all the batter is used up (I usually get 5-6 pancakes). You may need to reduce the heat as the pan gets hotter.
- Serve with berries, figs, coconut flakes, tahini, nuts, seeds, or this delectable Raw Chocolate Caramel Sauce.
Notes
NOTE: Make sure not to substitute the coconut flour in the recipe. If you want to use almond, buckwheat, or other gluten-free flours, you can try my other pancakes recipes linked above.