It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
Gluten-Free Coconut-Banana Pancakes
My daughter posted about these on Facebook one day last winter and I was immediately intrigued. It was the very first recipe I made when I decided to start eating a more Paleo-style diet.
That said, these little guys are not a force to be trifled with. Make sure your griddle
is well greased and be patient while these cook. These may not get all bubbly like other pancakes (although I’ve found an extra ¼ tsp of baking powder helps), so time it and check by carefully sliding your spatula underneath a corner. If you turn these too soon they’ll SPLAT and come apart everywhere.
1 Tbsp vanilla
3 Tbsp coconut flour
1/4 tsp baking soda
1/4 tsp cinnamon
Pinch of salt
Toss bananas, eggs, and vanilla into a blender or food processor and blend til smooth. Add dry ingredients and pulse until mixed well. Pour onto a hot and greased griddle and turn when edges look dry and ready to flip. (See above—these may or may not bubble when ready. Don’t turn early.)
Serve with real maple syrup, banana slices/fresh fruit, cooked apples, or heat up some frozen berries with a dollop of maple syrup to make a compote.
Makes about 10-12 pancakes, depending on how large you like to make them. I do recommend keeping these on the small side for easier flipping.