Description
Delicious and healthy Whole30 Banana Pancakes made with ripe bananas, eggs, and coconut flour. These gluten-free and grain-free pancakes are perfect for a quick, nutritious breakfast that fits perfectly into the Whole30 lifestyle.
Ingredients
Scale
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/3 cup coconut flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Mash bananas: In a mixing bowl, mash the ripe bananas until smooth and free of lumps to create a natural sweet base for your pancakes.
- Add eggs: Crack in the eggs and whisk them into the mashed bananas until fully combined and the mixture is smooth.
- Mix dry ingredients: Stir in the coconut flour, baking powder, and a pinch of salt. Mix thoroughly until there are no dry spots and the batter has a consistent texture.
- Heat skillet: Preheat a non-stick skillet over medium heat. Lightly grease it with a small amount of oil or cooking spray if your pan requires it to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of the batter into the skillet for each pancake. Cook until bubbles form on top, about 3 minutes, then flip carefully and cook the other side for about 2 minutes until golden brown and cooked through.
- Serve: Remove the pancakes from the skillet and serve them warm with your choice of toppings such as fresh fruit, nut butter, or a drizzle of maple syrup compliant with Whole30 guidelines.
Notes
- You can adjust the thickness of the batter by adding a bit more coconut flour if it is too runny or a splash of water if it is too thick.
- Use a non-stick skillet or well-seasoned pan to avoid sticking without excess oil.
- For a nut-free Whole30 option, ensure toppings are compliant and avoid maple syrup if following strict Whole30 rules.
- These pancakes freeze well; store them in an airtight container and reheat in a toaster or skillet for a quick breakfast.
