Banana-Coconut Pancakes

Here is a little something for all you pancake lovers out there!

1/2 cDulce-de-Leche-and-Banana-Pancakes-2up tapioca flour (I used bob’s red mill)
1/2 cup brown rice flour

3 tablespoons ground golden flax

1/4 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon sea salt
2 heaping tablespoons agave or Lyle’s golden syrup
(honey will work too)
1 mashed ripe banana
1/2 cup unsweetened coconut milk
1/2 cup warm water
2 teaspoons vanilla extract
  • Place all dry ingredients (tapioca starch, brown rice flour, flax, coconut flour,baking powder, and sea salt) into a medium mixing bowl. Stir briefly with a whisk to incorporate.
  • Add the wet ingredients (agave, banana, coconut milk, water and vanilla) and mix thoroughly for a minute or two or until smooth. Set aside for 5 minutes and heat a skillet on medium-high.
  • When the skillet is hot, grease it with your oil of choice (I use coconut oil).
  • Spoon or scoop pancakes 1/4 cup of batter at a time onto the skillet. You may need to use a spoon or heat-proof spatula to spread the batter into circles as it will be somewhat elastic.
  • Cook for 2-3 minutes and flip when the edges are just beginning to dry a bit (mine also looked like they were just beginning to dimple). Adjust heat down to medium if necessary. Cook the remaining side for 1-2 additional minutes.
  • Serve warm with sliced bananas, shredded coconut and maple syrup.

 

Want more tasty recipes? Sign up below to get more sweet treats sent straight to your inbox!


You may also like

Leave a Reply