Coconut Flour Banana Pancakes

These gluten-free pancakes are fluffy and fulfilling. You will be pleasantly surprised to find that they please even the most finicky eaters. Leftovers are fabulous popped in the toaster the next day — you’ll feel as if you’re having a decadent weekend brunch on a Monday morning.

Ingredients:

4 medium eggs, at room temperature

1 and 1/4 cups (300 mL) almond milk

1 tsp (5 mL) pure vanilla extract

1/2 cup (125 mL) coconut flour

1 tsp (5 mL) baking powder

1 tbsp (15 mL) coconut oil

2 bananas, sliced about 1/4 inch (5 mm) thick

Method:

In a large bowl, whisk eggs. Stir in 1 cup (250 mL) of the milk and vanilla. In a medium bowl, whisk together coconut flour and baking powder.

Add dry ingredients to wet ingredients and whisk just until combined. Some clumps of flour are okay. Let stand for 3 minutes. Lightly whisk again until batter is thick and smooth, similar to brownie batter. Because coconut flour is absorbent, add 1/4 cup (60 mL) more almond milk if necessary.

In a large skillet or on a griddle, melt coconut oil over low to medium heat. You may need to add more coconut oil as you go along. Pour about 1/4 cup (60 mL) batter into the pan for each pancake. Spread the pancake slightly if your batter is thick. Place 2 or 3 banana slices on top of each pancake.

Cook pancakes for around 5 minutes on the first side, when the sides are starting to get golden flip and cook for another 3 minutes or until cooked through. NOTE: If you have trouble flipping them, this is an indication they are not cooked enough. Coconut flour is extremely dense and takes double the time to cook as regular flour pancakes.

Makes 6 to 8 pancakes?

Vegetarian Dairy-free Gluten-free


Joy McCarthy, Holistic Nutritionist CNP, RNCP is the author of the newly released bestselling book: JOYOUS HEALTH: Eat & Live Well Without Dieting.

She is a nutrition expert from Global’s Morning Show, CBC’s Steven and Chris, health columnist for the Globe and Mail, Best Health and Tonic Magazine and co-founder of Eat Well Fell Well, Toronto’s longest running holistic nutrition and yoga program.

Photo credit: Nicholas Collister