Serves: 2, this recipe is very easy to increase if you are batch cooking (I normally cook many and put in the freezer)

Ingredients

  • 2 bananas
  • 2 eggs
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon

Instructions

  1. Place banana in a food processor and puree until smooth.
  2. Then crack eggs into food processor and mix together.
  3. Lastly, add in the food processor the coconut flour, vanilla extract, baking powder, cinnamon.
  4. Puree until smooth.
  5. Now heat up a large non-stick skillet over medium-high heat. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping.

If you don’t have a food processor:

  1. Mash bananas as much as you can
  2. Crack one egg at the time and mix
  3. Add coconut flour, vanilla extract, baking powder, cinnamon
    I sometimes sift the coconut flour
    Note, coconut flour expands a lot, I think 2 tbsp are enough
  4. Mix until smooth, it’s fine if the banana has some small lumps
  5. Now heat up a large non-stick skillet over medium-high heat. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping.