January 17, 2016 by Virginia James
These are a marvelous start to the day. I tested the recipe myself and Love them so much, I’ll be prepping this for my weekend brunch tomorrow 🙂
The following recipe makes roughly 16 pancakes.
Coconut Flour Blueberry-Banana Pancakes
- 3 large ripe bananas
- 6 eggs
- 1/3 cup coconut flour
- Handful fresh Blue Berries
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon and Nutmeg to taste
- Raw Honey to top
- Preheat a non-stick skillet over medium heat. (You could preheat more than one skillet to speed up the cooking process.) Place the bananas, eggs, blueberry, vanilla, cinnamon, nutmeg, coconut flour and in the blender. Puree until smooth. The batter should be thick, but pour-able. If it seems thin, add 1-2 more tablespoons of coconut flour.
- Brush the skillet lightly with coconut oil. Pour in a 3 inch circle of batter. Shake the skillet gently to spread the batter into a 4 inch circle. Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm. Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little
Serve and Enjoy!