These grain-free pancakes are so delicious and easy to make. The addition of coconut flour which has a lower glycemic index than wheat flour, gives them a great fluffy yet cakey crumb texture. You can find coconut flour in most grocery stores in the natural food aisle (I use Bob’s Red Mill brand). Adding a little ground flaxseed (flax meal) adds a nutty taste and some omega-3 nutrition.
- 1 ripe banana, peeled
- 2 eggs
- 2 tbsp coconut flour
- 1 tbsp ground flaxseed (flax meal)
- 1 tsp baking powder
- ¼ tsp cinnamon
- Pinch of salt
- ½ tsp vanilla extract
- 2 tbsp milk or milk alternative, more to thin the batter if necessary
- 1 tbsp canola oil
- In a medium-sized bowl, mash the banana with a fork until it is completely mashed and no large lumps remain.
- Add the eggs, mash and blend with the fork until uniform.
- Add the coconut flour, ground flaxseed, baking powder, cinnamon, salt and vanilla. Mix well.
- Add the milk to thin the batter. It will still be quite thick; it will be scoopable, not pourable.
- Heat a large nonstick or cast-iron fry pan over medium-low heat. When the pan is hot, add half the oil and turn the heat to low.
- Drop 2 tbsp of the batter into the pan and gently coax it into a circular shape, making about 3 pancakes at a time. Let it cook on low for about 4 minutes per side. Using a thin spatula, carefully flip the pancake and repeat on the second side. Add the remaining oil and batter and make another 3.
- Serve with berries or banana slices.
Makes six 3-inch pancakes; serves 2.
To keep warm: Heat the oven to 350˚F and line a baking sheet with parchment paper. As the pancakes come out of the fry pan, place them on the baking sheet and into the oven to keep warm.