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In a small bowl, whisk together the coconut flour, teff flour, baking powder and salt. In a medium bowl, whisk together eggs, almondmilk, sugar and coconut oil. Whisk in flour mixture. Let batter sit 5 minutes to thicken.
Heat a heavy skillet or griddle over medium heat. Coat with coconut oil. Working in batches, pour pancake batter by scant 1/4 cupfuls in the pan. Cook until pancakes are browned on bottoms and tops begin to set, 3 to 4 minutes. Flip pancakes and cook until other side is browned, 2 to 3 minutes more; pancakes will be difficult to flip if the tops aren’t a little firm, so don’t rush. Lower the heat and add more oil to the pan if necessary between batches. Serve topped with bananas.