Ingredients
Equipment
Method
- Mash the two ripe bananas until smooth.
- In a separate bowl, whisk together the coconut flour, baking soda, and sea salt.
- Add the eggs, coconut milk, vanilla extract, and melted coconut oil to the mashed bananas and mix well.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Let the batter rest for 2-3 minutes to allow the coconut flour to hydrate.
- Heat a non-stick skillet over medium-low heat and grease it lightly with coconut oil.
- Pour small spoonfuls of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
Nutrition
Calories: 130kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 5gCholesterol: 120mgSodium: 70mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 6mg
Notes
Use very ripe bananas for maximum sweetness and moisture. Don’t overcrowd the skillet; cook a few pancakes at a time for even cooking. If the batter seems too thick, add a splash more coconut milk to loosen it. These pancakes can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat in a toaster or microwave. For extra flavor, toast shredded coconut and sprinkle it on top of your pancakes.
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