Pancakes Paleo Style (Coconut Flour Pancakes)
These delicious coconut flour pancakes are easy to make with only 4 ingredients! They're so fluffy and tasty, and this paleo recipe happens to be gluten-free, grain-free, and dairy-free.
Servings: 4 - 6 servings
Calories: 215kcal
Equipment
- 1 Blender
Ingredients
- 3 large ripe bananas
- 6 large eggs
- 1/3 cup coconut flour
- Coconut oil for frying
Instructions
- Preheat a non-stick skillet over medium heat. (You could preheat more than one skillet to speed up the cooking process.)
- Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.
- Brush the skillet lightly with coconut oil. Pour in a 3-inch circle of batter. Shake the skillet gently to spread the batter into a 4-inch circle. Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm.
- Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little.
Notes
- Storing leftovers - This coconut flour pancakes recipe can stay in the fridge for 3 to 4 days if they are stored correctly in an airtight container.
- Freezing - Wrap each cooled pancake individually in plastic wrap. Transfer all of the pancakes to an airtight ziploc bag, squeeze out all of the air to seal, and freeze for up to 2 months.
- Reheating - Thaw the pancakes in the fridge, on the countertop, or briefly in the microwave using the Defrost setting. You can then fully reheat them in the microwave in 5-second bursts at 50% power.
Nutrition
Calories: 215kcal | Carbohydrates: 26g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 116mg | Potassium: 408mg | Fiber: 6g | Sugar: 12g | Vitamin A: 413IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg