Ingredients:
2 large eggs (free-range, organic if possible — we recommend Vital Farms)
4-6 Tbsp coconut flour*
Oil (such as coconut or avocado — use for cooking)
2 medium ripe bananas (yellow with some brown spots)
2 tsp baking powder (not necessary, but it helps them rise)
1 tsp vanilla extract (or sub another extract or citrus zest of choice)
FOR TOPPING optional
Berries / Fruit
Nut butter
Seeds
Coconut yogurt
Maple syrup
Instructions:
We’ve found that while these pancakes cook well on the stove-top, it can be pretty helpful to keep them warm in the oven where they will continue to bake and firm up while the remaining pancakes cook. If this sounds a little helpful, preheat an oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. However, this is not
very necessary, meaning that you can skip this step.
Into a large mixing bowl, add bananas and mash until only small bits remain. Then add baking powder and vanilla extract and use a fork or whisk to mash until thoroughly combined.
Next add eggs, break yolks with a fork or whisk, and whisk thoroughly until well combined.
Lastly, add coconut flour 1 Tbsp (9 g) at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). If you add too much coconut flour, add a little dairy-free milk to thin.
Start heating a large skillet over medium heat. Once its hot, add a little cooking oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce the heat to low. These benefit from cooking slower and lower unlike your average pancakes. Cover the with a lid to help the center cook through.
Cook for 3 to 4 minutes, then remove the lid and flip very carefully. Cook for anothe 3 to 4 (lowering heat if needed if it starts cooking too fast) or until the underside is golden brown. Transfer the cooked pancakes to the preheated oven on the prepared baking sheet (or to a serving plate). Continue cooking until all batter is used up — as recipe is written, ~6 pancakes.
To serve, top with desired toppings, such as nut butter, or sliced bananas and fresh fruit, dairy-free yogurt, or maple syrup. We also love a sprinkle of seeds for more fiber and healthy fats.
Tastes best when its fresh, though the leftovers can keept covered in the refrigerator for 3 to 4 days, or in the freezer up to 1 month. To reheat it , microwaving is the most effective. as another option, toast or bake in a 350 degree F (176 C) oven until hot.
