Description
Super fall and fluffy stack made with a blender batter.
Scale
Ingredients
- 1 large banana
- 3 large eggs
- 2 heaping tablespoons full-fat coconut milk (or coconut milk yogurt)
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons. coconut flour (6 tbsp)
- honey to serve
Instructions
- In a blender combine eggs, banana, coconut milk, baking soda and cinnamon and blend on high until smooth.
- Lower speed and spoon in the coconut flour until the batter is thick.
- Stop the blender, use a spatula to scrape down the mix.
- Heat a large skillet on medium heat.
- Lightly grease the skillet. Use a 1/4 cup scoop to make the pancakes. The mix will make 4 pancakes.
- Cook until the bottom and edges are browned, then carefully flip over. When the bottom and edges are browned again, lower the heat and cover with a lid for 2 minutes.
- These pancakes are tall and thick and need to cook through, without burning the outside, so cook on medium or medium-low heat.
- Yum! Serve with a honey drizzle (and berries).
Recipe Notes:
- Top with chopped nuts or chocolate chips!
- Recipes make 4 1/4 cup pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 136
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
