I don’t intend to hold back this holiday season, especially when it comes to eating (who doesn’t love indulging once in a while? Especially when your mom is a fab cook :D !) That’s why right now, I make sure that my diet stays nice and clean.
These soft, fluffy pancakes are made with organic eggs, coconut flour, banana and almond milk. They’re also very easy and quick to make.
Ingredients:
1/4 cup organic coconut flour
4 eggs
1/2 banana, mashed with a fork
dash of cinnamon
a drop of vanilla extract
pinch of salt
1/4 cup of unsweetened almond milk
1 tsp baking powder (not baking soda)
For toppings:
few banana slices
coconut palm sugar
agave nectar
Mix all of the ingredients together except for milk, until smooth consistency. Slowly add the almond milk while mixing the batter. If your batter comes out a bit too thick, add more milk. I’m not being too specific about how much cinnamon or vanilla to add, because I think it depends on your individual preference. Heat up some coconut oil on a frying pan and spoon a small amount of batter and cook on each side for about 2 minutes on medium-high heat. Top with a few banana slices, sprinkle with some coconut palm sugar and finish off with agave nectar.
It was my first time using coconut flour and I have to say I love how these came out. This was my third attempt at “diet” banana pancakes (using different recipes), and while two other times I ended up pouring my batter down the drain and almost ended up throwing my frying pan out the window (I tend to have a bad temper sometimes :D ), this time they came out delicious, the coconut flour definitely did the trick. Third time’s the charm, I guess :) .
