I feel like I’m constantly telling of a food that I didn’t like but now it’s my fave. This is another one of those recipes. I totally love bananas even though I despised them for…well…ever. Until now! I absolutely love this natural sweetness that can be used in so many ways. These banana pancakes are like eating banana bread and pancakes all in one. I failed with many paleo pancake recipes or didn’t bother because it called for 36 eggs. Just kidding…but it was a lot of eggs and I wasn’t looking for an eggy pancake. This recipe combines almond and coconut flour that creates a fantastic fluffy consistency and I’m a huge fan of it. I also think the banana is subtle and not too overpowering. Top with your favorite fruit or maple syrup and enjoy!
1 1/4 cup almond flour (meal)
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup coconut milk
1 ripe banana, mashed (about 1/2 cup)
3 large eggs
1 teaspoon vanilla extract
coconut oil for frying
maple syrup and/or fruit for topping
1. Combine the dry ingredients, almond flour, coconut flour, baking soda and sea salt into a bowl and whisk together.
2. In a medium bowl or a stand mixer combine mashed banana, eggs, and vanilla extract.
3. Combine the dry and wet ingredients and mix just until combined.
4. Using a ¼ measuring cup, pour the batter onto a preheated, greased skillet or griddle. Cook for about 3 minutes on medium heat then flip, cooking for an additional 3 minutes.
Add chocolate chips,sliced almonds, fresh blueberries, or strawberries to add a little sweetness or crunch to the pancakes.