Gluten-free, naturally sweet, Paleo Coconut Flour Pancakes!
Adding bananas to these coconut flour pancakes really makes them moist and tasty. Tastes almost like banana cake!
I like cooking with bananas, I really do. This is probably due to the fact that bananas were always the sort of staple ingredient in my family when i was growing up. Banana breads, banana cakes, banana muffins, deep-fried sugared bananas, banana milk-shakes, banana pudding, and of course, banana pancakes–lots of banana pancakes.
Yesterday I bought a bunch of bananas, and instead of baking a delicious over-the-years-perfected banana cake like I normally do, I decided to take a twist on my simple childhood memory instead and incorporate them into one of my coconut flour pancakes recipes. Boy, was I happy I did!
I like these coconut flour pancakes because it’s so easy to put something as simple as a banana into a pancake to spruce up the average flapjack. I had experimented before with making banana pancakes using gluten-free flour, but the result was too dense and heavy for my taste. However, these banana coconut flour pancakes turned out so well, I myself was surprised and overjoyed at the result!
The recipe here is a collaboration of my recipes and experiences with cooking with bananas. It may seem a bit more complicated than some other banana coconut flour pancake recipes, but the little extra effort is worth it!
*Note: I made these banana coconut flour pancakes with coconut milk for a dairy-free version. If you don’t have coconut milk, you can use any kind of other liquid, like milk.
What you’ll need:
Coconut Flour 1/2 Cup
Baking Powder 3 Tsp
Salt 1 Tsp
Bananas 1 large
Eggs (separated) 4
Coconut Milk 1 Cup
Vanilla 1 Tsp
Coconut Oil 2 Tbsp
Lemon Juice 1 Tsp
Vinegar 1 Tbsp
Additional toppings: Caramelized Bananas and Coconut Butter
What you’ll need to do:
Take the 1 cup of coconut milk and add the 1 Tbsp of vinegar. Let it sit. (This is to make some sort of “buttermilk” which will help your coconut flour pancakes be fluffy)
In a small bowl, mash the banana well and add the lemon juice. Let it sit.
In a large bowl mix the dry ingredients. Coconut flour, baking powder, salt.
Separate the egg yolks from the white.
Whip the eggs whites until foamy or stiff. I noticed that when mixing bananas into pancakes, it tends to get a bit dense. As coconut flour is already high density, adding the stiff egg whites will help give your coconut flour pancakes some volume.
In a medium sized bowl add the egg yolks, vanilla, and lemon-banana mixture and mix well. Mix in the coconut milk/vinegar mixture.
Add your wet mixture into the dry ingredients. Now, wait a little. It’s important when making coconut flour pancakes to let it sit for about 4-5 minutes in order to let the coconut flour absorb all the moisture. Coconut flour pancakes are all about texture, so just be patient and you’ll get the perfect texture for the batter!
After a couple of minutes, fold in the egg whites until smooth.
Now heat and adequately grease a skillet on medium-low heat once your batter is ready. I use a 1/4 cup to scoop out the batter, and so I have evenly sized coconut flour pancakes.
Cook your banana coconut flour pancakes until done to your liking, top with extra caramelized banana pieces!
I topped mine with caramelized bananas and coconut butter….ahh. Happy belly.