Description
These Banana Pancakes are a delicious and healthy twist on a classic breakfast favorite. Made with ripe bananas, eggs, and coconut flour, they are naturally gluten-free and perfect for a quick, nutritious meal that the whole family will enjoy.
Ingredients
Banana Pancakes 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 using a fork or potato masher until the mixture becomes smooth without large lumps.
- Combine Eggs: Add the two large eggs to the mashed bananas and whisk thoroughly until the batter is fully combined and uniform in texture.
- Add Dry Ingredients: Stir in the coconut flour, baking powder, and a pinch of salt. Mix well until the batter has no dry spots and reaches a slightly thick consistency.
- Preheat Skillet: Heat a non-stick skillet over medium heat. Lightly grease the surface if necessary to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 3 minutes or until bubbles start forming on the surface. Flip carefully and cook for another 2 minutes until golden brown and cooked through.
- Serve: Remove from skillet and serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or nut butter.
Notes
- Use ripe bananas for natural sweetness and better flavor.
- Coconut flour absorbs more moisture, so the batter will be thicker than typical pancake batter.
- Adjust cooking time slightly depending on the thickness of your pancakes.
- Lightly greasing the pan helps prevent sticking but is optional if using a good non-stick skillet.
- These pancakes can be stored in the refrigerator for up to 2 days and reheated gently before serving.
