Banana Coconut Pancakes (Paleo, AIP, Vegan)

coconut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and higher in protein.

ripe bananas

🥗Healthier: applesauce

💰Cheaper: frozen banana puree

Applesauce can reduce calories and adds moisture.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthy fats at a lower cost.

Chop half of a large ripe banana into small pieces and add it to a mixing bowl.

Add 1/4 cup of hot water to the banana to soften it.

Add a pinch (about 1/8 teaspoon) of sea salt to the mixture.

Add 2 teaspoons of coconut sugar for sweetness and stir the mixture.

Let the mixture sit for about 5 minutes to cool down.

Once cooled, add 1/4 cup of shredded coconut to the mixture.

Add 1/3 cup of cassava flour to the mixture.

Add an additional 1/2 cup of water to the mixture, totaling 3/4 cup of water.

Mix until the batter reaches the desired consistency, letting it sit for a couple more minutes to thicken.

Heat a stainless steel pan over medium heat and add 1 tablespoon of coconut oil to coat the pan.

Pour about half a cup of batter into the pan, spreading it slowly without moving it around too much.

Cover and cook for about 2 minutes on one side.

Check if the pancake is easily coming off the pan, then flip it to cook the other side for another 2 minutes.

After flipping, clean the pan before adding more batter to avoid sticking banana pieces.

Grease the pan again with coconut oil before adding more batter for the next pancake.

Cook the next pancake for about 2 minutes, checking for brown edges before flipping.

If necessary, give it an extra minute if one side seems underdone.

Once done, serve the pancakes with extra banana slices on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens