No-Fuss Coconut Flour Pancakes

Peel and mash the banana in a bowl. Add the coconut flour, cardamom, salt and eggs and start whisking away. You can keep using the fork for this. Now slowly add the milk and keep whisking until all lumps in the batter are dissolved.

Heat up some fat (butter or coconut oil are ideal), and make sure it’s spread evenly in the pan. Pour in half of the batter. Best is to pop a lid on and let the pancake cook for about 3–4 minutes on low to middle heat.

Time to flip! A spatula is easiest. Let the other side cook for a minute or two. Then have a peek at the underside using the spatula. When it’s nice and brown, your lovely coconut pancake is ready.

I recommend serving the pancake with blueberries. The options are endless. Que aproveche!