Description
These Whole30 Banana Pancakes are a delicious, grain-free breakfast option made with ripe bananas, eggs, and coconut flour. They are naturally sweetened, gluten-free, and perfect for a healthy start to your day or a quick snack. Fluffy and flavorful, they suit a Whole30 diet and can be customized with your favorite toppings.
Ingredients
Scale
Banana Pancakes
- 2 ripe bananas
- 2 large eggs
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Mash Bananas: In a mixing bowl, mash the ripe bananas thoroughly until you achieve a smooth consistency without large lumps.
- Combine with Eggs: Crack the eggs into the bowl with the mashed bananas and whisk the mixture until the eggs are fully incorporated and the batter is uniform.
- Add Dry Ingredients: Stir in the coconut flour, baking powder, and a pinch of salt, mixing well to eliminate any dry spots and to form a batter.
- Preheat Skillet: Heat a non-stick skillet over medium heat. Lightly grease the skillet if needed to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes carefully and cook for an additional 2 minutes or until golden brown on both sides.
- Serve: Serve the pancakes warm with your choice of toppings such as fresh fruit, nut butter, or a drizzle of maple syrup suitable for Whole30 if desired.
Notes
- Use ripe bananas for natural sweetness and better texture.
- If batter is too thick, add a splash of water or almond milk to reach desired consistency.
- Heat the skillet properly to avoid burning and ensure even cooking.
- These pancakes are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- For a fluffier texture, ensure baking powder is fresh and well distributed in the batter.
- To keep the recipe Whole30 compliant, avoid sweet toppings like syrup and opt for fresh fruit or compliant nut butters.
