There are a lot of things to get excited about with a 3-day weekend coming up.
While almost every other person I know is going camping, hiking, or skiing, I cannot tell you how ecstatic I am about the thought of sleeping in in my own bed, and then enjoying these banana coconut pancakes… Throw in a good book, an afternoon yoga class, and perhaps Dirty Dancing and I’ll be in heaven. 😉
What are your weekend plans?
These Banana Coconut Pancakes are my absolute favorite breakfast at the moment. Here’s why I love them:
- They’re grain-free and gluten-free.
- While this recipe does have some natural carbohydrates and sugar from banana, it is much lower in sugar than any typical pancake recipe. Plus, it’s loaded with way more protein and healthy fats so you actually feel full after eating (and therefore, won’t overeat).
- These can be made super-quick in a blender! I usually throw in the whole banana and eggs and then blend on low until the mixture is smooth. Then add the vanilla extract, cinnamon, and coconut flour and blend for 2 seconds on low (or until incorporated). Since the blender has a spout, it makes it really easy to pour the batter directly into the pan!
- You can also make a batch of these ahead of time for easy weekday breakfasts. These pancakes last about 5 days in the fridge so I’ll usually double the recipe so we have plenty for the week.
- I think these pancakes are pretty sweet as-is, but they’re also fabulous topped with (real) maple syrup or fresh fruit. I personally love these topped with a spoonful of almond butter.
- 6 medium eggs
- 1 medium banana, mashed
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup + 2 tablespoons coconut flour
- 1 tablespoon coconut oil
- Crack the eggs into a mixing bowl and whisk.
- Whisk in the mashed banana, vanilla extract, and cinnamon until smooth and there are no apparent lumps.
- Add the coconut flour and whisk until mixture is well-incorporated.
- Add the coconut oil to a medium pan over medium heat.
- Add about ¼ cup of the batter to the pan and cook for about 3 minutes, or until the pancake appears solid (not runny) around the edges. Flip and cook another 2 - 3 minutes on the other side. Transfer pancakes to a plate and
continuecooking until you have used all of the batter. Enjoy!