These pancakes are beyond delicious- the perfect decadent yet healthy treat for breakfast! They are also free from all processed ingredients, gluten, grains and dairy. I make them medium sized, as they are easier to flip then and are very thick and rich tasting. The banana and coconut flour add so much sweetness to them, that you may not even need syrup!
Servings: 4 medium sized pancakes
- Coconut oil (to grease the pan)
- .5 cup almond Flour
- 1/4 cup coconut flour
- 1/4 tsp cinnamon
- .5 tsp baking powder
- 1 ripe banana, mashed
- 2 eggs
- .5 tsp vanilla extract
- Pinch of salt
- Berries for decoration (optional)
Combine all ingredients (except the berries & coconut oil) in a medium mixing bowl. Mix them until smooth.
Preheat a non-stick skillet over medium heat. with coconut oil.
Using a ladle, scoop some batter and pour into the preheated skillet.
Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm.
Flip gently with a flexible spatula, and continue cooking another 2-4 minute. If the bottoms turn dark, lower the heat a little.
- Top with berries and whipped coconut cream or some pure maple syrup and serve!