INGREDIENTS
- coconut oil
- 4 eggs
- 2 ripe bananas, mashed
- 1 cup almond meal/flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- pinch of salt
- pecan pieces for decoration, optional
INSTRUCTIONS
- Preheat a non-stick pan over medium heat and add 2 Tbsp of coconut oil.
- Combine all ingredients (except pecan pieces) in a medium mixing bowl and mix with a mixer until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour. Let the batter sit for a couple of minutes.
- Using a ladle, scoop about 1/4 cup of the batter and pour into the preheated pan. Cook for about 2 minutes on each side 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 minutes. If the bottoms turn dark, lower the heat a little.
Repeat for remaining pancakes. If necessary, add 1 Tbsp of coconut oil after each batch of pancakes.
Drizzle some maple syrup and top with pecan pieces.
I make a larger batch whenever I make these on the weekends so I can easily reheat them in a skillet during the week for my son when time is much more limited. Reheating on the stove gives them the “fresh from the griddle” taste and keeps ALL the good nutrients in your food. Microwaving destroys the nutrients and should be avoided at all times. This is my trick and it works like a charm! Enjoy!
