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Banana Blueberry Pancakes
Anonymous
8 pancakes
BeginnerIt’s become a pretty common thing for me to meet people who are curious about gluten-free eating, and coconut flour. Unfortunately, many coconut curious people have had some bad experiences with their initial coconut flour escapades, and as a result, got turned off immediately. I’m here to share this introductory Gluten-free Banana Blueberry Pancake recipe.
A little info: Coconut flour is made from the dried meat of the coconut. It is ground down into what becomes a fiber-loaded flour which makes it dense and dry. Because it is dense, coconut flour loves to be matched up with eggs, purees, and liquids. Check out this recipe, you’ll see what I mean.
Total Steps
2
Ingredients
9
Tools Needed
6
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Pure Fresh DailyIngredients
- 1/2 teaspoons ground cinnamon
- 1/3 cups sifted coconut flour (plus 1 tablespoon)
- 1 teaspoons baking powder or cream of tartar
- 1/4 cups liquid coconut oil, butter or ghee
- 1/2 cups water
- 4 whole eggs (or 8 egg yolks)
- 4 mashed bananas (or 3 plantains)
- 1 cups frozen organic blueberries
- maple syrup(optional)
Instructions
1
Step 1
Beat eggs for 1 minute. Add water, oil and flour. Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand. Add baking powder, cinnamon and mashed bananas. Whisk. Gently fold in blueberries with spatula.
2
Step 2
Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved. Drizzle with maple syrup.
Tools & Equipment
mixing bowl
whisk
small saucepan
spatula
skillet
ladle