The more I use coconut flour, the more I love it. Yes, it can be tricky to use, but with a good recipe in hand, it is a stellar ingredient! Case in point, my recipe for fluffy, coconut pancakes, lightly sweet from the addition of banana. Gluten-free, grain-free, and so satisfying, this is my new favorite breakfast!
In spite of the crazy heat here in Texas, I’ve been running a lot lately, mostly to work on my speed, but my endurance, too. So long as I start in the wee hours of the morning, and have running buddies alongside, it’s going well. I despise running in the cold, so even though I take the prize for world’s sweatiest runner (Number 1, right here!), it feels great to get outside and move.
By the time I am back and showered, though, I am RAVENOUS. Yogurt won’t satisfy, nor a smoothie, or cereal. Hearty pancakes are required!
Because coconut flour has no gluten, you can blend it coconut flour batters and doughs in a food processor or blender, which is exactly what I do with this recipe: throw all of the ingredients into the blender, process until just smooth, and cook. It could not be easier.
Heed my advice on the heat, and cook these pancakes on a setting no higher than medium to avoid scorching. Other than that, these pancakes cook in the same way as any other recie: pour, cook, flip, done!
Happy eating, everybody!Print
- 1/2 cup nondairy milk (I used plain almond milk)
- 1/4 cup almond butter (or nut/seed butter of choice)
- 3 large eggs
- 2 large egg whites
- 1 large ripe banana, peeled
- 1/8 teaspoon fine sea salt
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- cooking spray or oil for greasing griddle
- Place all of the ingredients in a blender. Blend on high speed until just smooth, about 10-15 seconds, depending on your blender (do not process for too long, or you will start to whip the eggs!)
- Heat a griddle (or large skillet) over medium heat; lightly grease with oil or nonstick cooking spray.
- Drop batter onto the griddle (about 3 tablespoons per pancake). Once multiple bubbles appear on the surface, flip pancakes and cook for 30-60 seconds longer. Repeat with remaining batter, greasing griddle each time. Serve with your favorite toppings!
Storage: The cooled pancakes can be stored in an airtight container in the refrigerator for up to 2 days (reheat in microwave, about 10-20 seconds) or in the freezer for up to 3 months (thaw in refrigerator).
- Category: Breakfast
- Serving Size: 1 pancake
- Calories: 81
- Sugar: 1.6 g
- Sodium: 59 mg
- Fat: 4.5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 7.1 g
- Fiber: 3 g
- Protein: 3.8 g
- Cholesterol: 46 mg