Pancakes are one of my favorite anytime foods, but I needed to find a recipe for a good grain free recipe since I now KNOW that my body does much better sticking to grain & gluten-free foods. So here’s what I came up with after looking all over the internet. It seems I never had the exact ingredients at hand for each recipe I found, so I had to modify. This recipe made 3 large pancakes, they were very sweet because of the banana and I really didn’t need any syrup at all. I’ll be making these for the kids as well, but will be adding chocolate chips for them 🙂
2 large eggs
¼ cup non dairy milk (I use almond milk)
1 teaspoon vanilla
1 teaspoon honey
2 tablespoons coconut flour
⅓ cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 ripe banana
Butter or coconut oil for the pan
Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
Add mashed banana to wet ingredients and blend well.
Combine the dry ingredients in a separate bowl, then add them to the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake for smaller pancakes. The pancakes are easier to flip if you keep them small.
Once the pancake begins to bubble, carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
Keep hot in a warm oven until you are done making the remainder of the pancakes.
These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.