Gluten-Free Banana-Coconut Pancakes Recipe

Cooking Directions

• STEP 1.In a bowl, mash the bananas until smooth.
• STEP 2.Add the coconut flour, eggs, coconut milk, baking powder, and salt to the mashed bananas.
• STEP 3.Mix until well combined and let the batter rest for 5 minutes.
• STEP 4.Heat a non-stick pan and drop spoonfuls of the batter onto the pan.
• STEP 5.Cook the pancakes until golden brown on both sides.
• STEP 6.Serve the gluten-free pancakes with honey or shredded coconut.

Cooking Tips

• Make sure to use ripe bananas for a sweeter flavor.
• If the batter is too thick, add a splash of coconut milk to thin it out.
• For extra flavor, add a pinch of cinnamon or nutmeg to the batter.

Storage and Serving

• Leftover pancakes can be stored in the refrigerator for up to 3 days.
• Reheat them in a toaster or oven to maintain their texture.
• Serve the pancakes with a dollop of Greek yogurt and fresh berries for a nutritious breakfast.