Grainless Banana Pancakes

pancakes

By The Food Coach, Jennifer Bruer

Ingredients:
3 medium eggs, at room temperature
1/4 cup non dairy milk (I use coconut or almond)
1 tsp vanilla
1 tbs honey
2 tbsp coconut flour
1 cup almond four
1/2 tsp baking soda
3 ripe banana, mashed
Optional 1/4 cup dark chocolate chips
Butter or organic virgin coconut oil for the pan

Directions:

  1. Mix together the wet ingredients, beating well
  2. Combine the dry ingredients in a separate bowl, then incorporate them into the wet
  3. Mix well until combined, then let the mixture sit for 3 minutes to allow the coconut flour to absorb some moisture
  4. Heat your frying pan over medium heat
  5. Mix the batter again, then begin making your pancakes
  6. Oil the pan with coconut oil or butter, then pour about a tbsp of batter per pancake (these pancakes are easier to flip if kept small)
  7. Carefully flip the pancake over, and cook for another minute or two until the pancake has fluffed up an feels firm
  8. Keep hot in a warm oven until you are done making the remainder of the pancakes

These freeze REALLY well! Flash freeze them by placing on a parchment-lined baking tray and freeze for 3hrs. Then store for freezer, and just pop them back in the oven to warm them up.