Description
This Banana Pancakes recipe is a quick and healthy breakfast option made with ripe bananas, eggs, and coconut flour. Naturally gluten-free and packed with flavor, these pancakes are fluffy and lightly sweetened, perfect for a nutritious start to your day.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/3 cup coconut flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Mash Bananas: In a mixing bowl, mash the ripe bananas thoroughly until smooth and free of lumps to create a creamy base for the batter.
- Add Eggs: Crack the eggs into the mashed bananas and whisk together until fully combined and the mixture is uniform in texture.
- Mix Dry Ingredients: Stir in the coconut flour, baking powder, and a pinch of salt until the batter is smooth with no visible dry spots.
- Heat Skillet: Place a non-stick skillet over medium heat and lightly grease it if needed to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter for each pancake onto the skillet; cook for about 3 minutes until bubbles form on the surface. Flip each pancake and cook for an additional 2 minutes until golden brown.
- Serve: Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or nut butters.
Notes
- Use ripe bananas for natural sweetness and better flavor.
- If batter feels too thick, add a splash of milk or water to adjust consistency.
- Coconut flour absorbs liquid quickly, so measure it accurately for best results.
- For a dairy-free option, use plant-based toppings or oils for greasing the pan.
- These pancakes are naturally gluten-free and perfect for breakfast or brunch.
