Updated: Mar 3, 2020
I can't get enough of these #BananaPancakes. They're made with coconut flour instead of white flour so if you're trying to avoid "white stuff" these are perfect.
They're easy to make and the recipe can be adjusted for the number of pancakes that you need. I usually do a 1 banana to 1 person ratio, but it wouldn't hurt to do a couple of extra bananas so that you'll have leftovers. They're really quick to heat up for a snack or breakfast and they're pretty good cold, too! I like butter and syrup on mine, but you could spread on a layer of strawberry jam, peanut butter or honey.
This is the basic recipe:
Double the recipe for 2 people, triple for 3, etcetera.
1 TB coconut flour
1 tsp baking powder
1/4 tsp of any flavored extract that you like
dash of salt
dash of cinnamon or any spice that you like (optional)
handful of pecans or walnuts (optional)
Measure out 1/8 or 1/4 cup scoops and drop into an oiled skillet pre-heated to medium or medium low.
Cover and cook until bubbles form on the top of the pancakes, the bottoms are brown and they're easy to flip without breaking up. They'll cook a little slower than regular pancakes,
Top with butter, syrup, nuts or fresh fruit.