Gluten-Free and Egg-Free Coconut Flour Pancakes recipe

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Ingredients

¾ teaspoon coconut flour
⅛ teaspoon salt
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ cup coconut milk
½ banana, mashed
¾ teaspoon xanthan gum
2 teaspoons bacon drippings, or to taste

Nutrition Info

142.5 calories
carbohydrate: 11 g
cholesterol: 4.7 mg
fat: 11.2 g
fiber: 4 g
protein: 1.1 g
saturatedFat: 7.4 g
servingSize: -
sodium: 309.6 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 pancakes

Recipe Note

Coconut and banana pancakes are good for a summer breakfast.

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