Coconut Banana Pancakes
Cooking Steps
So easy my kids make them! Just in time for mom’s day!
Using a whisk or mixer, mix eggs, melted butter or coconut oil, coconut milk, bananas, and honey/syrup (if desired). Add coconut flour and baking powder and mix until well blended. Heat a TBSP of coconut oil on a skillet at medium until hot, then spoon out the desired amount of batter, dependent on what size pancakes you want. The smaller the better for flipping. When they bubble, flip and cook for one to two addtional minutes. When finished, spread almond butter over the tops and add sliced bananas and shredded coconut and sprinkle cinnamon over the whole thing.
*For extra sweet treat, you can lightly drizzle with melted raw organic honey or Maple syrup.
Enjoy! Makes 10-12.
Serves 5
10 Minutes
This is a Non-Dairy Recipe
Ingredients
- 1/2 c Coconut Flour
- 6 Eggs
- 6 TBSP Grassfed butter or Coconut oil
- 1/3 C Full fat coconut milk
- Pinch sea salt
- 1/2 tsp baking powder
- 1 very ripe banana
- 1 Tbsp honey or pure maple syrup (optional)
- One extra banana and shredded coconut
- Almond butter, cinnamon
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4 Responses to “Coconut Banana Pancakes”
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These are the best pancakes ever! We added cocoa powder and shredded coconut to the batter as well…the kids love them!
Excellent recipe! I made a half recipe of these and only made one change – I used a little acv to sour the mix and remove the baking soda flavour. I whipped up the coconut oil and honey first until it was creamy and fluffy then whipped the rest in and last the flour and baking soda. They were a perfect fluffy neutral pancake. Thanks for the recipe!
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