Why Nut Free?
I kind of avoided coconut flour pancakes for a while. I was convinced there could not be a fluffy pancake with such a dense flour. I digress. These bad boys are pancake perfection. I was asked to make nut free paleo recipes for a client, and I made a primal, chocolate version of these which a pretty ridiculous looking … like brownies! My low carb pancakes are usually my go-to made with almond meal, and they’re super delish. But I am always looking to make recipes that fit VARIOUS dietary needs. So testing nut free recipes was actually really fun. What I loved MOST about the recipe was how TALL they were. So I knew I had to remake a version for my blog. Here is it, and it’s awesome.
Then my kiddo, who as many of you know LOVES pancakes for breakfast. Fitting, since his name is Jack 🙂 Well, Jack loved these and I love that 2 of them fill him right up. The recipe makes 4 pancakes… there are only three pictured here because little man wasn’t having the regular meal photo shoot today. LOL. He’s usually a pretty good sport about it, but I wouldn’t want to wait on these either.
I know most of my recipes have been really low carb lately, keto. But… while I am still eating this way, why deprive my family from healthy carbs? I did snag 1/4 of one of these, slathered some butter on and holy moly, heaven. I sure do plan on having a proper pancake someday again soon. It will probably be these. But… until then, I’m going to stick to what I’m doing until I figure out my situation.
Recent On Goings
So many recipes coming up on the blog recently… make sure you didn’t miss my new ebook: 30 Minute Clean Eats
or my Probiotic Cashew Yogurt!
Ok, ok… here’s the recipe already!
- 1 large banana
- 3 large eggs
- 2 heaping tbsp. full fat coconut milk (or coconut milk yogurt)
- 1 tbsp. honey (for to drizzle)
- ¼ tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup + 2 tbsp. coconut flour (6 tbsp)
- In a blender combine eggs, banana, coconut milk, baking soda and cinnamon and blend on high until smooth.
- Lower speed and spoon in the coconut flour until batter is thick.
- Stop the blender, use a spatula to transfer mixing to a bowl.
- Heat a large skillet on medium heat.
- Lightly grease the skillet. Use a 1/3 cup scoop to make the pancakes. Mix will make 4 pancakes.
- Cook until the bottom and edges are browned, then carefully flip over. When the bottom and edges are browned again, lower the heat and cover with a lid for 2 minutes.
- These pancakes are tall and thick and need to cook through, without burning the outside.
- Yum! Serve with honey drizzle (and berries).