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Coconut and banana pancakes are good for a summer breakfast.

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Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
2
Yield:
2 pancakes
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps.

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  • Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.

Cook's Notes:

I mean for only a little oil to be used. I suggest almond oil, olive oil, or grapeseed oil. Any oil of your choice will work, but I used bacon grease.

Make sure your spatula is real silicone. Imitation silicone or plastic will make your task more difficult.

Nutrition Facts

143 calories; protein 1.1g; carbohydrates 11g; fat 11.2g; cholesterol 4.7mg; sodium 309.6mg. Full Nutrition
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