Nov 15, 2012 | Joy McCarthy
Blog/Food
FINALLY! I'm so thrilled to share this recipe with you because it is absolute fluffy delicious perfection and it's gluten free too!
This is a big deal because I've been a pancake monster for as long as I can remember but I've had such love/hate relationship with coconut flour.
I remember the first time I ever created something with coconut flour. It was a disaster. I made muffins and they turned out harder than my kitchen counter top -- haha! And I absolutely REFUSE to buy the crappy pre-made mixes at the health food store.
These pancakes are light and fluffy. They will rock your gluten-free world!
You will notice there is no sugar added either. It's really not necessary once you add the toppings: bananas and raw coconut butter. You can also add chocolate chips if you like!
The joyous part of this recipe is what's actually in these pancakes. The coconut flour is full of good fats and a whopping 60% fibre. In fact, coconut flour contains the highest amount of fibre, more than even wheat flour which is 27% fibre. The eggs are a wonderful source of protein so your blood sugar will not jump on a rollercoaster with Aunt Jemima.
In fact, you will be as balanced as the Dalai Lama and your belly will stay full for hours as these p-cakes are VERY fulfilling.
Please note, if this is your first time making pancakes from scratch, this is not an entry-level recipe to gluten-free cooking. These take a little patience, but I promise you, they are SO worth it! (see my joyous tips below)
Breakfast & Brunch
Coconut Flour Banana Pancakes Print
Rate Recipe•
(0)
Sign in or create an account to rate this recipe
Select Stars→
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
- Optional: 5-10 drops liquid organic stevia (I didn't use this but if you like a sweeter taste, go for it)
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.
Joyous Tips To Pancake Perfection
- Use a wire whisk to mix wet and dry ingredients together
- Let batter sit for a few minutes for the flour to absorb all the moisture
- It is normal for the pancake batter to look lumpy at first
- Batter should be thick like brownie batter
- If you're a newbie to this recipe skip the sliced banana and just garnish pancakes when finished cooking. They are harder to flip with banana
- Your pan should be hot before adding batter. If you flick water on the pan it should sizzle
- Patience is a virtue. :) These do not cook like Aunt Jemima pancake mix because coco flour is dense and nourishing
I incorporate many gluten-free recipes into my life because I feel my best when I'm not being weighed down by wheat. This was a great way to start the day, anti-bloat and now I have extras I can pop in the toaster for tomorrow!
*For all you coconut product virgins :) There is a significant difference between the "coconut butter" and the oil. The butter is the coco flesh plus the oil. The actual butter is incredibly sweet and melts in your mouth. It contains vitamins, minerals and protein -- it's truly unadulterated. You must add the butter to your kitchen pantry! I have included the link of the brand I like and schlop on top of pancakes. However, use the coconut oil for a non-stick surface when cooking anything as it's very heat stable. It's LOADED with health benefits!
EnJOY!
Do let me know if your tried them in the comment section below!
