These delicious gluten free banana pancakes are incredibly easy and an unbelievably tasty alternative to a breakfast favourite. For those with dairy allergies, they’re also dairy free which makes them very popular amongst adults & children alike.
Coconut Flour is very high in protein and fibre hence, very low in net carbohydrates. It is a gluten free substitute without any added soy flours and is available from all good health food stores
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Gluten Free Banana Pancakes
- Total Time: 25 minutes
- Yield: 4 people 1x
Ingredients
Scale
- 2 ripe bananas, large
- 1/4 cup coconut flour
- 3 free-range eggs
- 1 pinch sea-salt
- Oil for cooking
Instructions
- Combine all of the ingredients in a food processor until well combined. The finished mixture to resemble the consistency of a traditional pancake batter.
- Melt a tablespoon of coconut oil in a fry-pan over medium heat. Add the pancake mixture to the pan using a serving spoon – I find smaller “pikelet” size works best. Flip once the pancake is golden brown on the flat side (approx 3minand repeat on the reverse.
- Once cooked, remove from heat. Form pancake stacks and top with fresh berries or even a freshly stewed apple and a dollop of your favourite full-fat organic yoghurt. No sweetener required! YUM!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Dairy Free, Gluten Free
