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Gluten-Free Coconut Pancakes with Bananas
- 1/2 cup coconut flour
- 2 tablespoons teff flour
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon fine sea salt
- 4 eggs
- 1 cup unsweetened plain almondmilk
- 3 tablespoons lightly packed light brown sugar
- 1 tablespoon melted coconut oil, plus more for cooking pancakes
- 2 bananas, peeled and sliced
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.
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- 1/2 cup coconut flour
- 2 tablespoons teff flour
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon fine sea salt
- 4 eggs
- 1 cup unsweetened plain almondmilk
- 3 tablespoons lightly packed light brown sugar
- 1 tablespoon melted coconut oil, plus more for cooking pancakes
- 2 bananas, peeled and sliced