Coconut Flour Banana Pancakes (Edit recipe)

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These coconut flour banana pancakes are moist, fluffy and easy to prepare. They are made with coconut flour and only sweetened with bananas - no sugar added. This easy coconut pancake recipe is paleo friendly, gluten free and dairy free.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 2

Ingredients

0.333 cup Coconut Flour, (36g)
0.25 cup Tapioca Starch, (30g)
1 tsp Ground Cinnamon
1 tsp Otto's Naturals Grain-Free Baking Powder
0.25 tsp Baking Soda
0.25 tsp Sea Salt
153 grams Banana, mashed (about 1/2 cup rounded)
3 whole Eggs
3 Tbsp Water
2 Tbsp Avocado Oil
1 tsp Pure Vanilla Extract

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium-sized mixing bowl, combine dry pancake ingredients: coconut flour, tapioca starch, cinnamon, baking powder, baking soda and salt.
Mix in wet ingredients: mashed banana, eggs, water, avocado oil and vanilla.
Let the batter sit for 5 minutes to thicken. During this time, preheat a greased frying pan on medium heat (I greased my pan with coconut oil).
Pour ¼ cup pancake batter onto the greased frying pan. Cover with a lid and cook until bubbles form on top of the pancake*
Remove the lid and flip, then cook until done.

Notes

*Covering the frying pan will make your pancakes fluffier

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	317
Fat:	17 g
Carbohydrates:	38 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	675 mg
Fiber:	9 g
Sugars:	13 g
Calculated per serving.