Even though I don't have Celiac Disease, I try to avoid wheat products whenever possible. For me, it causes brain fog if I have too many foods that contain wheat flour. These little gems were created because I had a few over ripe bananas. I had made gluten free pancakes before, but adding the bananas just gives it a sweetness that will have you coming back for more. Please note that these pancakes take a bit more time to cook and can stick to your pan, so be sure to oil your skillet first.
Banana Coconut Flour Pancakes
- 2 over ripe bananas, mashed
- 1/3 cup coconut flour
- 1 pinch salt
- 3 TBSP coconut oil, plus more for frying
- 3 large eggs
- 1/3 cup almond milk
- 1/2 tsp vanilla extract
- zest of 1 orange
Directions:
- Place mashed bananas into a medium bowl. Add remaining ingredients and mix until smooth.
- Heat coconut oil in a large skillet over medium-low heat. Pour approximately 1/4 cupfuls into the skillet and cook until the bottom has turned golden brown, about 2 minutes. Flip and cook until golden, about 30 seconds to 1 minute.
- Serve warm with maple syrup.