I learn more and more about my body each year. For example, it has become quite apparent that I am unable to digest nuts (even nuts that have been soaked and dehydrated). As you know, nut flour is a staple in the grain free diet. However, I eat nut flours very sparingly. Since I don’t use a lot of almond flour, I rely on coconut flour, which is one of the three ingredients in this recipe. These banana pancakes are 100% inspired by Elaine and her recipe suggestion in this video.
I just HAD to give it a try.
- 8 ounces ripe peeled banana (a little more than 2 medium - please weigh the banana for accuracy)
- 2 large whole eggs + 1 egg white (my eggs weigh around 2.0 - 2.2 ounces each)
- 3 tablespoons + 1 teaspoon coconut flour*
- 2 to 3 teaspoons coconut oil (for cooking/frying)
- Smash the bananas in a bowl with a fork until the mixture is wet and smooth.
- Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
- Add in the coconut flour and mix thoroughly. Allow to rest for 3 to 5 minutes.
- While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
- Mix the batter again and add to the skillet in small scoops (I like doing two tablespoons at a time). Remember to cook on a low heat so the inside cooks through without burning the outside. Cook on each side for about 3 minutes. Cooking in oil like this takes a little skill. It's new to me, so it took me a few tries to get the heat right and to know when to flip. The less batter you use obviously, the easier they are to manage.
- Transfer to a plate and drizzle with honey!
Smaller scoops are easier to manage (about 2 heaping tablespoons of batter each)