About Recipe:

During quarantine we started “pancake friday”, where every Friday we would make pancakses and bacon. It was a really great excuse for me to try making lots of different types of pancakes. These by far are my favorite recipe thus far!! They are paleo friendly, no added sugars, dairy free, and and really yummy. If you have ever tried to make coconut flour pancakes, you know that it can be a challenge to get the texture right. These are a perfect texture! They actually feel like you are eating a pancake. They are so easy to whip up, and they taste like banana bread, yumm!!!

Tips and Tricks:

Sweetened: I like having these naturally sweetened with Banana, however, if you wanted them slightly sweeter, you could add maple syrup or coconut sugar (1-2 T depending on preferred sweetness)

Flipping: The hardest part of this recipe is flipping the pancakes. Coconut flour is a little bit more delicate, and therefore more breakable. I’ve found keeping the pancakes on the smaller size is helpful. Also if you use a rubber spatula you can get really under the pancake and this helps when you go to flip them. I hope you enjoy!

Key Nutritional Insights:

The wonderful thing about these pancakes are that they are made of wholesome ingredients. Since they are not made with refined sugars and flours, they are not going to give you the blood sugar rush that a buttermilk pancake from IHOP would!

Coconut Flour: The base of these pancakes are bananas and coconut flour. Coconut flour is a great baking alternative to refined flours, as it’s lower in Carbohydrates, higher in healthy fats and high in fiber. This makes it a great option for those who want a grain free pancake, without all the blood sugar spiking ingredients.