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
INGREDIENTS:
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
â…“ cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 banana
¼ cup raw cacoa nibs
Butter or coconut oil for the pan
INSTRUCTIONS:
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.