No Fuss Coconut Flour Pancakes
Servings: 2 mid-sized pancakes
- 1 banana (medium, ideally with spots)
- ⅕ cup coconut flour
- ½ tsp cardamom, ground
- 1 pinch salt
- 2 eggs
- ½ cup soy milk (you can use any kind of milk. Almond milk would go well too. Just keep it gluten-free if needed)
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. The texture should be similar to a yogurt.
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. Woo!
I recommend serving the pancake with hot blueberries. But the options are endless.
Serving: 352g | Calories: 396kcal | Carbohydrates: 49g | Protein: 20g | Fat: 15g | Saturated Fat: 6.3g | Cholesterol: 327mg | Sodium: 390mg | Potassium: 696mg | Fiber: 12.1g | Sugar: 21.6g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 5.8mg