Coconut-Banana Pancakes | Naturally, Danny Seo

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

In a bowl, mix 1 tablespoon of ground flax meal with 3 tablespoons of water and let it sit for a couple of minutes until it reaches a sticky, gooey consistency.

In a blender, add 2 whole bananas and the prepared flax meal mixture.

Add 1/3 cup of coconut flour, 1/4 teaspoon of salt, 1/2 cup of water, and a pinch of baking powder to the blender.

Blend the mixture until it reaches a batter-like consistency.

Let the batter rest for about 5 minutes.

Heat a skillet over medium heat and add some coconut oil.

Spoon a portion of the batter onto the skillet and cook for about 4 to 6 minutes.

Look for little bubbles to form on the surface of the pancake to know when it's ready to flip.

Don't worry if the pancake gets a little dark; the natural sugars from the coconut flour and bananas will caramelize, adding flavor.

Place finished pancakes in a cast iron pan on very low heat to keep warm while cooking the rest.

Stack the pancakes and garnish with fresh bananas, a dusting of coconut flour, maple syrup, and toasted coconut flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens