Updated: Feb 26, 2019
Since a few weeks I have started a grain free diet, which means absolutely no wheat, rice, pasta, bread..... Some of you might think "WHY WOULD YOU THAT" I am thinking the same at times.... But the overall feeling it's giving me & all the deliciousness I can eat, is definitely making it worth while, especially when you come across recipes like these grain free banana pancakes! We had them this morning & they were so ridiculously tasty that I had to share them!
SERVES: 8-10 small pancakes
3 large eggs, at room temperature
¼ cup non dairy milk (I use coconut or almond)
1 overly ripe banana (brown spots are the best!)
1 teaspoon vanilla
1 teaspoon honey
2 tablespoons coconut flour
⅓ cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup raw cacoa nibs
Butter or coconut oil for the pan
Mix together the wet ingredients (including ripe banana), beating well until the eggs are beaten and slightly foamy.
Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small.
Once the pancake begins to bubble, place a couple of slices of banana and a pinch of raw cacoa nibs on top.
Carefully flip the pancake over, (hardest part... took me 5 pancakes to get the trick) and cook for another minute until the pancake has fluffed up an feels slightly firm.
Keep hot in a warm oven until you are done making the remainder of the pancakes.
These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.