A combination of coconut flour and coconut oil make these tender pancakes delicious and aromatic. Bananas are an appropriately tropical topping, but you could use any fruit in season or your favorite syrup. Watch our how-to video.
Special Diets:
Ingredients
Method
In a small bowl, whisk together the coconut flour, teff flour, baking powder and salt.
In a medium bowl, whisk together eggs, almondmilk, sugar and coconut oil. Whisk in flour mixture. Let batter sit 5 minutes to thicken.
Heat a heavy skillet or griddle over medium heat. Coat with coconut oil.
Working in batches, pour pancake batter by scant 1/4 cupfuls in the pan.
Cook until pancakes are browned on bottoms and tops begin to set, 3 to 4 minutes.
Flip pancakes and cook until other side is browned, 2 to 3 minutes more; pancakes will be difficult to flip if the tops aren't a little firm, so don't rush.
Lower the heat and add more oil to the pan if necessary between batches.
Serve topped with bananas.
Nutritional Info
Serving Size
2 pancakes, plus bananas
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.