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–+ servings
Coconut Flour Pancakes clatite cu faina de cocos reteta

Coconut Flour Pancakes

Fluffy, naturally gluten-free coconut flour pancakes bound with banana and egg, studded with blueberries and finished with a tropical fruit topping. Ready in about 25 minutes for an easy weekend breakfast.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Choose Serving Size 2 servings

Ingredients 

  • 1 banana ripe
  • 2 eggs small
  • ¼ teaspoon vanilla
  • 3 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • 3 tablespoons blueberries
  • 1 teaspoon coconut oil

For the topping:

  • ¼ cup pineapple diced
  • ½ banana sliced
  • 2 tablespoons coconut flakes
  • 2 tablespoons blueberries
  • 1 tablespoon dark chocolate chips
  • maple syrup to taste

Instructions

  • Put the banana in a bowl and mash it with a fork until it forms a smooth puree.
  • Add the eggs and vanilla, then mix well.
  • Add the coconut flour and baking powder, then mix until a batter forms.
  • Gently fold in the blueberries.
  • Heat a pan over medium heat.
  • Add the coconut oil to the pan.
  • Fry the pancakes over medium heat until light golden-brown on both sides.
  • Serve with the fruit topping, chocolate chips and maple syrup.

Notes

Best served warm, straight off the pan. Store leftover pancakes in an airtight container in the fridge for up to 2 days and reheat in a dry pan. For a certified gluten-free result, use gluten-free baking powder.