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Gluten-Free and Egg-Free Coconut Flour Pancakes


"Coconut and banana pancakes are good for a summer breakfast."
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20 m servings 142 cals
Original recipe yields 2 servings (2 pancakes)

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  1. 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.
  2. 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

Per Serving: 142 calories; 11.2 g fat; 11 g carbohydrates; 1.1 g protein; 5 mg cholesterol; 310 mg sodium. Full nutrition

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I tried three batches of this recipe. I believe there is an issue with the wet/dry ingredients ratio. I tried augmenting the coconut flour in one batch, it burned. I tried adding more coconut mi...