Paleo Banana Pancakes with Coconut Flour

Easy Paleo Banana Pancakes - These quick and easy banana pancakes are naturally sweetened, gluten, grain and dairy free and SO light and fluffy! The perfect healthy start to your day or weekend breakfast! | Foodfaithfitness.com | @FoodFaithFit

Paleo Banana Pancakes with Coconut Flour

These Paleo Banana Pancakes with Coconut Flour are naturally sweetened! They're gluten, grain and dairy free! SO light and fluffy!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings Pancakes

Calories 80kcal

Author FoodFaithFitness

Ingredients

6 Tbsp Tapioca starch (50g)*
5 Tbsp Coconut flour, sifted (30g)
2 tsp Baking powder
Pinch of sea salt
2 Large eggs
2 tsp Vanilla extract
2 tsp Honey
3/4 Cup Ripe banana, mashed (200g or about 1.5 large bananas)
1/3 Cup Unsweetened vanilla almond milk

Instructions

In a small bowl, whisk together the starch, coconut flour, baking powder and salt.
In a large bowl, whisk together the eggs, vanilla and honey until well mixed. Add in the banana and almond milk and whisk until well mixed.
Whisk the dry ingredients into the wet until well combined. Let stand for 5 minutes so the coconut flour begins to absorb the moisture. Additionally, rub a griddle with coconut oil and pre heat to 350 degrees.
Drop the pancake batter by 1/4 cup scoops, spreading onto the griddle just slightly. Cook until the bottom is golden brown and bubbles begin to form in the top, uncooked side, about 6 minutes. Gently flip and cook until the underside is browned, about another 5-6 minutes.
DEVOUR!

Video

Notes

*As with all gluten free baking, please weigh your flour to ensure accurate results!

Also, if not paleo, you could PROBABLY use cornstarch, but I have not tried this, so cannot promise results. Sometimes you only need half the amount of cornstarch as tapioca, so I would start with 3 Tbsp of cornstarch and see how your batter feels.

Nutrition