These easy, fluffy banana coconut flour pancakes are delicious, paleo and dairy/gluten free.
INGREDIENTS – Serves 2
1/4 cup coconut flour
1/4 teaspoon baking soda
2 tablespoons your favorite natural nut butter of choice (I like peanut or almond butter)
2 eggs, slightly beaten
½ tablespoon honey or maple syrup
1/2 medium very ripe banana, mashed (about 1/4 cup mashed banana)
¼ cup unsweetened vanilla almond milk, plus more if necessary
Whisk together coconut flour and baking soda; set aside.
In a separate medium bowl, mix together the nut butter, eggs, honey, banana and almond milk together until smooth and well combined. Add wet ingredients to flour mixture and mix together. Note: If you find that the batter is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still THICK. It will be like a thick brownie batter.
Using medium-low heat (coconut flour is sensitive to burning so medium-low heat is best), drop about 3 tablespoons of the batter onto the pan and cook until bubbles form. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter.