Banana Coconut Flour Pancakes
Light and fluffy coconut flour pancakes with banana and blueberries.
very ripe mashed banana
frozen wild blueberries
+ 1-2 tbsp. almond milk
of sea salt
Coconut Banana Blueberry Pancakes
In a medium size bowl whisk together wet ingredients- banana, 1-cup milk (saving the 2 tbsp.), vanilla and eggs.
Next mix together dry ingredients in a separate bowl or simply sift them into the wet to save on steps and lighten up the washing.
Mix the wet and dry well until evenly combined and allow to sit for a couple minutes so the coconut flour absorbs the liquid.
Lastly, add in the remaining 1-2 tbsp. of milk - if needed.
On low heat in a non-stick pan add a tsp. of coconut oil, measure out ¼ cup (1/8 cup for minis) of batter per pancake and cook 3-4 min on each side covered.
Coconut flour cooks longer than regular flour which is why these pancakes need to cook a bit longer on each side to firm up before you can flip them.