Pancakes for breakfast
Pancakes are a favorite breakfast food around here. Usually we add in some fruit, nuts and berries to make them extra special. We have been making gluten free pancakes for a while now, but our new cooking challenge is the grain free pancake. Everyone loves banana pancakes in our house, so it made sense to try making banana pancakes with banana flour. Up until a few months ago, I didn’t even know banana flour existed. I’m so glad that I found it. It is also nice for making tortillas.
I decided to use a very basic recipe and see how it would turn out. 1 cup banana flour, 1 cup finely shredded coconut, 1 cup water (or coconut milk), 2 bananas. I mixed it all together and had some amazing banana flour banana pancakes. Obviously they have some coconut too, and maybe even a sprinkle of cinnamon and nutmeg. Sweet because of the bananas, they made for a good breakfast, and a good snack for later.
Banana Coconut Banana Flour Pancakes
- 1 cup banana flour
- 1 cup finely shredded coconut unsweetened
- 1 cup water or for a richer pancake use coconut milk
- 2 bananas
- cinnamon to taste
- nutmeg to taste
- honey or maple syrup as desired
- fresh or frozen fruit on the side
Mix banana flour, shredded coconut, cinnamon and nutmeg in a medium sized mixing bowl.
Add in the water and mix well.
Cut bananas into small dices or mash well before mixing into batter.
Spoon batter onto preheated griddle and flip as needed to cook through. Or spoon into preheated waffle-maker for a tasty waffle instead.
Serve with your choice of sweetener or with fresh or frozen fruit. Enjoy!
This recipe can be easily adapted based on your diet. If eggs aren't a problem, 2 eggs added to the batter will make the pancakes a little fluffier. Likewise butter or oil can be added to make them a little richer in flavor, but I think they taste just as good without.