We are loving these coconut flour pancakes! They’re the perfect Sunday morning breakfast idea, and are a lighter alternative to your standard pancake recipe. Plus they’re gluten-free too!
½ cup coconut flour
1 teaspoon baking powder
3 tablespoons coconut oil, melted, plus a little extra for frying
4 extra-large eggs, lightly beaten
½ cup almond or coconut milk
2 bananas, sliced
6 tablespoons maple syrup
- First make the batter: Sift flour and baking powder into a mixing bowl. Stir in the salt and make a well in the centre of the flour. Pour in the oil and eggs and whisk to gradually incorporate the flour. Whisk in enough milk to achieve a heavy cream consistency.
- Heat a little coconut oil in a large, nonstick frying pan and drop 2 tablespoons of batter into rounds, leaving a little space between each. Cook the pancakes for 1 to 2 minutes. When the edges are set and there are bubbles covering the surface of the pancakes, flip them over and continue to cook for another 1 to 2 minutes until risen, golden, and fluffy. Set aside and keep warm while you repeat the process until the batter has been used up.
- Keep the pan on the heat and add a little more oil. Add the sliced bananas and cook for 30 seconds, until they start to take on a little colour. Pour in 2 tablespoons of the maple syrup, turn the bananas over, and cook for another 30 to 60 seconds, until golden and syrupy.
- Divide the pancakes between two plates and serve with the bananas and remaining maple syrup.
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