Here is a simple coconut flour banana pancake recipe. This is my second attempt in cooking with coconut flour and found this recipe created just the right consistency. Cooking with coconut flour is a little different in that you use a lot less, the batter consistency is a little more runny, and takes a little longer to cook and not as firm when you flip it over. Making it a dollar size makes it easier to flip over.
- 2 eggs (Omega 3 is preferred)
- 1/3 cup mashed banana
- 1/4 cup milk (coconut milk, almond milk, regular milk)
- 1/2 teaspoon vanilla
- 1 tablespoon honey
- 1 tablespoon coconut oil (add coconut oil if you use skimmed milk)
- 2 tablespoons coconut flour (organic preferred)
Yields approximately 16 dollar-size pancakes.
Beat the eggs and add the mashed banana. Add the milk, vanilla, honey and coconut oil. Beat some more until all incorporated. Add the coconut flour to the liquid mixture and let it rest for 5 minutes before cooking. By letting the batter rest for a few minutes, it will allow the liquid to be absorbed by the coconut flour. Use coconut oil to grease a cast iron pan, add more coconut oil in between when necessary. I use a tablespoon of batter for each dollar-sized pancake.
Once you flip the pancake, cook the other side until brown. The pancakes will be a bit softer than traditional pancakes.