Banana Coconut Pancakes

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Banana Coconut Pancakes

Banana Coconut Pancakes

5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Servings 4
Calories 289 kcal

Ingredients
  

  • 5 eggs room temperature
  • ½ cup coconut cream
  • 2 tsp organic vanilla extract
  • 2 tsp honey
  • 3 tbsp coconut flour
  • cup blanched almond meal
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • 3 ripe bananas
  • coconut oil for cooking

Instructions
 

  • Set oven heating to 150°C.
  • Combine all wet ingredients in a bowl and whisk heavily until eggs are well beaten and the mix begins to foam slightly.
  • Combine all dry ingredients in another bowl. Mix with wet ingredients and whisk thoroughly.
  • Set aside to rest to let coconut flour soak up some of the moisture. While resting peel and slice up banana.
  • Heat up coconut oil in a large pan to medium heat. Form several small pancakes on the pan (I used egg rings while pouring to keep the size and shape consistent, but removed the rings after pouring). Once the surface begins to bubble, press a few banana slices into the pancake. When the first side is cooked, flip around carefully and cook the banana side through as well. Place in the oven to keep warm while cooking the rest.
  • Serve with remaining banana slices. Drizzle with maple syrup and enjoy!
  • Works well with berry compote too.     

Nutrition

Calories: 289kcalCarbohydrates: 28gProtein: 10gFat: 17gSaturated Fat: 12gCholesterol: 205mgSodium: 647mgPotassium: 490mgFiber: 5gSugar: 14gVitamin A: 354IUVitamin C: 9mgCalcium: 39mgIron: 2mg
Keyword banana, pancake
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