Gluten Free Coconut Banana Pancakes

Gluten Free Coconut Banana Pancakes

I woke up to a snowy morning and got the urge to cook up some pancakes. I poked around the kitchen the realized I had a lot of ripe bananas, so I decided to make coconut banana pancakes, which turned out delicious. Below is the recipe, so you can make them too.

Ingredients:

1/3 Cup Organic Bob’s Red Mill Coconut Flour  

1/4 Cup of Coconut Milk

1/8 T of Thrive Baking Soda

Pinch of Sea Salt

1 Tablespoon of Coconut Oil

1/8 T Bragg’s Organic Coconut Liquid Aminos

3 Large Eggs

Small handful of Unsweetened Shredded Coconut

1 Tablespoon of Beekeeper’s Naturals Wildflower Raw Honey

1/2 Tablespoon of 4th & Heart Grass-fed Ghee

2 overly ripe organic bananas

Maple syrup

Directions:

Step 1: In a medium bowl combine coconut flour, eggs, salt, coconut oil, coconut liquid aminos, baking soda, & honey - stir all ingredients together until you have a thick batter. If it’s too thick, add a bit of purified water.

Step 2: Cut up the two bananas into small pieces

Step 3: Get out a medium sauce pan and put it on low heat - add a 1/2 tablespoon of ghee on the pan.

Step 4: Once the ghee has melted, with a large spoon, place three small helpings of pancake batter onto the pan. Make sure they are spaced appropriately.

Step 5: When the pancakes are a bit golden, add 1 ripe banana amongst the pancakes and a dash of shredded coconut. Flip the pancakes when they are golden brown.

Step 6: Remove from heat, and place on plates. Add the other ripe banana, and more shredded coconut on top. Drizzle with maple syrup.

Step 7: Serve and enjoy!

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Kat Joyce