Coconut Flour Pancakes

makes 5 - 6 pancakes

Ingredients

• 1/4 (packed) cup coconut flour

• 1 tsp baking powder

• 1/2 cup unsweetened oat milk

• 1/2 small (ripe) banana, mashed

• 2 whole eggs

• 1 (heaping) Tbsp nut butter or seed butter

• 1 Tbsp raw honey

• 1 tsp vanilla extract

• Optional: 1/2 cup blueberries or fruit of your choice….or 1/3 cup dark chocolate chips…or shaved coconut…walnuts…or whatever your favorite pancake filler may be. Get creative!

Method

1. In a medium sized bowl, whisk together the coconut flour and baking powder.

2. In a separate medium sized bowl, mash the ripe banana with the nut or seed butter. I used organic peanut butter for mine.

3. Next slightly beat the eggs and add them to the banana mixture.

4. Add the oat milk, raw honey and vanilla extract to the banana and egg, lightly mixing the contents of the bowl.

5. Add the bowl of wet ingredients to the bowl containing the coconut flour and baking powder. Lightly mix all ingredients together until just combined. Your batter will be thicker than regular pancake batter…this is totally normal and exactly how its supposed to be.

6. Gently fold in your fruits, dark chocolate, nuts….whatever sets your breakfast soul free.

7. Grease up your griddle or pan with oil or butter over medium heat. Take about 1/3 of a cup of batter and drop it on to your heated surface. (Make sure these pancakes are about the size of the spatula you are using to flip them as they are very delicate until they are fully cooked) Use the back of your measuring cup or a spoon to even out your pancake.

8. Let the first side cook for 3 - 4 minutes. Lift up a corner of your pancake and check to see if its a nice golden brown. If its not, let it cook for another 30 seconds to a minute. If the pancake is golden brown, carefully….and I can stress the word carefully enough (the consistency of these are much softer than your average pancake), take your spatula and flip it.

9. Lightly press down on the cooked side of the pancake to even out the bottom that is currently on the griddle. Again, let this side cook for 3 - 4 minutes, lifting up the corner to check for that golden brown goodness. Once both sides are golden brown and the pancake has firmed up, toss them onto your plate.

10. Top your pancakes with butter, syrup (I used an awesome local bourbon maple syrup), more fruit, pureed fruit….whatever your heart desires. Enjoy hot!

    Note: Sometimes some of the batter will spread out beyond the cooked portion of the pancake after its first flip. If this happens, after the second side is done cooking, flip the pancake back over and let it cook for 30 seconds to 1 minute to make sure all batter is cooked. This also assures the top of that pancake will be nice and hot to melt your butter if you so choose to use some.