I’m so excited to finally share these coconut flour pancakes because they’re an absolute game changer! This recipe takes less than 10 minutes to whip up so it’s perfect for a weekday breakfast. I’ve definitely always been a pancakes > waffles type of girl so these are right up my alley! Coconut flour is one of my favorite grain free alternatives because it holds together so well. It’s also rich in fiber, low glycemic, and easier to digest than traditional grain flour. Due to coconut flours dry nature, it really absorbs all the moisture. This allows for the pancakes to be thick and fluffy! My favorite part is the slight coconut taste that it adds! The recipe itself is single serving and usually makes about 3 medium sized pancakes! You can top these with your favorite toppings and enjoy a delicious plate of fluffy cakes! I topped mine with some greek yogurt, sliced bananas, homemade strawberry chia jam, cacao nibs, and of course maple syrup!
Ingredients
1/2 mashed banana
1 egg
1 egg white
1 tbsp pure maple syrup
1/4 tsp vanilla extract
3 tbsp coconut flour
1/4 tsp baking powder
In a bowl, combine the mashed banana, eggs, maple syrup, and vanilla. Whisk and combine. In another bowl, combine coconut flour and baking powder. Add the flour mixture to the wet ingredients and whisk till a batter forms. The mixture is thick, but that’s what you want! Spoon 1/3 of the mixture to a greased pan and cook for 2-3 mins on each side on a low heat. Top with your favorite toppings and enjoy!!
Leave a Reply