I feel like I'm eating dessert when eating these, because they are seriously that good. They are light, fluffy, and sweet, but with no added sweetener other than the bananas. Awesome right?
Now go make some banana pancakes, and pretend like it's the weekend now.
INGREDIENTS:
- 1 1/4 cup blanched almond flour ( I use this kind)
- 1/4 cup coconut flour (I use this kind)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup full fat coconut milk (I use this BPA free canned coconut milk)
- 1 ripe banana, mashed (about 1/2 cup)
- 3 large eggs (preferably from pastured hens)
- 1 teaspoon pure vanilla extract
- coconut oil, butter, or ghee for frying the pancakes in
- Optional toppings: Grade B maple syrup, chopped fruit, etc.
DIRECTIONS:
1. Sift together the dry ingredients in a small bowl.
2. In a medium bowl, whisk together the coconut milk, mashed bananas, eggs and vanilla.
3. Add the dry ingredients into the wet ingredients and mix until well-combined.
4. Preheat a pan or griddle on medium heat and coat with a layer of coconut oil, butter, or ghee.
5. Pour 1/4 cup (or smaller) drops of batter onto the pan, and spread them out slightly. (You don't want to make these too big, or else you'll have trouble flipping them).
6. Cook until bubbles begin to form (about 3 minutes), then flip, and cook for an additional 2-3 minutes.
7. Add more coconut oil, butter, or ghee each time you make new pancakes.
Enjoy!
Approximately 3-4 servings
(Adapted recipe from here)
Made these this week. Yum!
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