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Coconut Flour Banana Pancakes

Breakfast & BrunchDairy FreeDetox Friendlygluten-freeJoyous Comfort

Ingredients

  • 4 organic medium size eggs room temperature is recommended
  • 1-1/4 cups of almond or hemp milk unsweetened
  • 2 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder gluten-free and aluminum-free
  • Organic coconut oil - as needed.
  • If needed: Add an extra 1/4 cup almond milk unsweetened
  • 2 bananas sliced
  • 5-10 drops liquid organic stevia I didn't use this but if you like a sweeter taste, go for it, optional

Instructions

  • In a medium-sized bowl, combine the dry ingredients (coconut flour, baking powder).
  • Sift the dry mixture (this helps remove coco flour clumps) into the wet mixture. It may look clumpy but after lightly mixing let it sit for a few minutes. The batter will be pretty thick, sort of like brownie batter. Add 1/4 of the almond milk if needed.
  • TIP: If batter seems eggy and lumpy, let it sit for at 3 minutes. Be patient :) The flour needs to absorb the liquid and it's HIGHLY absorbent.
  • Heat a large pan on low-medium and melt organic coconut oil -- just enough to cover the pan. Pour about 1/4 cup of batter onto the pan for one pancake, you made need to spread it slightly if your batter is thick.
  • Place 2-3 banana slices on top of the pancake (SKIP THIS STEP IF YOU'RE NEW TO THIS RECIPE SEE BELOW). Let it cook a few minutes and flip it when the sides are starting to get golden and the top is forming bubbles. Cook an additional 2-3 minutes on the other side.
  • Top with more sliced bananas and serve with some raw coconut butter* schlopped on top and some real Canadian maple syrup.
Find this recipe and more at https://www.joyoushealth.com/8492-blog-coconut-flour-banana-pancakes-gluten-free-recipe/