Coconut Flour Banana Pancakes
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.
Ingredients
- 0.333 cup0.333 cup0.333 cup Coconut Flour, (36g)
- 0.25 cup0.25 cup0.25 cup Tapioca Starch, (30g)
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Otto's Naturals Grain-Free Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 153 grams153 grams153 grams Banana, mashed (about 1/2 cup rounded)
- 3 whole3 whole3 whole Eggs
- 3 Tbsp3 Tbsp3 Tbsp Water
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
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Process
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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