To a mixing bowl, add bananas and mash until only small bits remain. Then add baking powder and vanilla extract (or zest) and use a fork or whisk to mash until thoroughly combined.
Next add eggs, and whisk thoroughly until well combined. Lastly, add coconut flour until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). If you add too much coconut flour, add a little dairy-free milk to thin.
Heat a large pan over medium heat. Once hot, add a little cooking oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. These benefit from cooking slower and lower than your average pancakes. Cover with a lid to help the center cook through.
Cook for 3-4 minutes, then remove lid and flip carefully. Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown.
Tip: Preheat oven to 350 degrees F (176 C)
To keep your pancakes warm when cooking large batches and to help with the cooking process and transfer cooked pancakes to the preheated oven on the prepared baking sheet (or to a serving plate). Continue cooking until all batter is used up.
Baking powder isn’t always necessary but helps them rise.
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Makes 6 Pancakes
- 2 large eggs
- 2 medium ripe bananas
- 2 tsp baking powder
- 1 tsp vanilla extract (or sub lemon zest)
- 4-6 tbsp coconut flour (or sub almond flour)
- Oil (such as coconut – for cooking)