I have a load of food allergies (gluten, dairy, soy to name a few), so pancakes have always been out of the equation for me; until I discovered this allergy-friendly and delicious way to make pancakes that not only agree with my body, but that are healthier than conventional pancakes as well. These pancakes are delicious and filling, but not loaded with a bunch of sugar and ingredients that can leave you feeling weighed down. When I made these pancakes I ate them for dessert with a touch of maple syrup, blueberries and coconut but of course these pancakes can be made for breakfast with your favorite toppings.
- 1/2 teaspoon coconut oil (for pan)
- 2 eggs or 2 vegan flax eggs: 2 tbsp ground flaxseed in 5 tbsp water then let sit until the mixture congeals)
- 1 banana, mashed with a fork
- 4 tbsp coconut flour
- 2 tbsp almond milk
- dash of cinnamon
- dash of sea salt
- Toppings: blueberries, shredded coconut, pure maple syrup (optional)
- Heat a medium-sized frying pan over medium heat.
- While the pan is heating, add the eggs (or vegan eggs), mashed banana, coconut flour, almond milk, dash of cinnamon and salt to a blender or food processor and blend/process for 20-30 seconds or until smooth; set aside.
- Grease the warm pan with the coconut oil, tilting the pan so that the oil disperses evenly.
- Pour the batter into the heated pan, either into smaller 3″ pancakes or a few larger, 5″ pancakes.
- Cook each pancake for 2-3 minutes on each side or until the edges are browned.
- Serve the pancakes with your favorite fruit and toppings: pictured above the pancakes served with blueberries, coconut shreds and cinnamon; however, you can also add your own favorite toppings instead!
Prep time: 5 minutes
Cook time: 15 - 20 minutes
Total time: 25 minutes
Servings: 8-10 small (3”) pancakes, or 6 medium/large pancakes (5”)
- Nutrition per serving:
- Saturated Fat1.5g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.