Delight your holiday company or upgrade your own weekend breakfast with these delicious pancakes. Coconut flour provides an added source of protein and more calorie-free fiber than other wheat and flour alternatives. Look for it at Trader Joe’s, Whole Foods, or your favorite grocery store.
Note: They may seem like they aren’t cooked through, but most likely they are if you follow these directions.
- 5 eggs
- 1 cup coconut milk (you can use cow’s milk or almond too, I always use coconut for less sugar and more coconut flavor)
- 2 mashed, ripe bananas
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt (or to taste)
- coconut oil or butter for frying
- dash of cinnamon (optional)
- Preheat griddle or non-stick pan over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in your choice of milk, vanilla, and honey or stevia. Add bananas.
- In a medium-sized bowl combine coconut flour, baking powder, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2–3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2–3 minutes.
- Serve hot with your choice of toppings; some of our favorites are Greek yogurt, fruit, nut butter, etc.
*Recipe adapted from nourishingdays.com. Maya Hayes is a Consultant for Employee Well-Being at Providence St. Joseph Health, holds a Masters in Public Health degree and is a Certified Nutrition Educator. Find more nutritional tips and recipes from Maya at www.healthhandled.com.