The Pioneer Woman Tasty Kitchen
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Paleo Banana Pancakes with Coconut Flour

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Level: Easy

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Description

These paleo banana pancakes with coconut flour are naturally sweetened, gluten, grain and dairy free and so light and fluffy! The perfect healthy start to your day!

Ingredients

  • 6 Tablespoons Tapioca Starch (50g, See Note)
  • 5 Tablespoons Coconut Flour, Sifted (50g, See Note)
  • 2 teaspoons Baking Soda
  • Pinch Of Sea Salt
  • 2  Large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Honey
  • ¾ cups Ripe Banana, Mashed (200g Or About 1 1/2 Large Bananas)
  • ⅓ cups Unsweetened Vanilla Almond Milk
  • Coconut Oil, For Cooking

Preparation

In a small bowl, whisk starch, coconut flour, baking soda and salt.

In a large bowl, whisk eggs, vanilla and honey until well-mixed. Add banana and almond milk and whisk until well-mixed.

Whisk dry ingredients into wet until well-combined. Let stand for 5 minutes so the coconut flour begins to absorb the moisture. Additionally, rub a griddle with coconut oil and preheat to 350ºF.

Drop pancake batter by 1/4-cup scoops, spreading onto the griddle just slightly. Cook until bottom is golden brown and bubbles begin to form on the top uncooked side, about 6 minutes. Gently flip and cook until underside is browned, about another 5–6 minutes.

Devour!

Notes:
1. As with all gluten free baking, please weigh your flour to ensure accurate results!
2. If not paleo, you could probably use cornstarch instead of tapioca starch, but I have not tried this, so cannot promise results. Sometimes you only need half the amount of cornstarch as tapioca, so I would start with 3 tablespoons of cornstarch and see how your batter feels.

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