Returning from an early Saturday morning yoga class, I was starving. I flipped through my new book, Joyous Health: Eat and Live Well Without Dieting, and found this recipe! I love that these pancakes are gluten-free, dairy-free and high in fiber! A perfect way to start a sunny Saturday.
This recipe was quick and easy to make, and most importantly, the pancakes are delicious!
4 medium eggs
1 1/4 cup almond milk
1 tsp vanilla extract
1/2 cup coconut flour
1 tsp baking powder
1 tbsp coconut oil
2 bananas, sliced about 1/4 inch thick
In a large bowl, whisk the eggs. Stir in the almond milk and vanilla. In a medium bowl, whisk together the coconut flour and baking powder.
Add the dry ingredients to the wet ingredients and whisk just until combined. Let stand for 3 minutes.
In a large skillet or on a griddle, melt the coconut oil over low to medium heat. You may need to add more coconut oil as you go along. Pour about 1/4 cup of batter into the pan for each pancake. Spread the pancake slightly if your batter is thick. Place 2 or 3 banana slices on top of each pancake. Cook pancakes for a few minutes, until the sides start to get golden and the top if forming bubbles. Flip and cook for another 2 or 3 minutes, until cooked through.
Drizzle with real maple syrup.