BANANA PECAN PANCAKES
BANANA PECAN PANCAKES
Serves: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes
Accommodates: PHASE 1
These are my most favorite grain free pancakes! They are so moist and have such great flavor. Serve them up with fresh cut bananas, berries, peanut butter or maple syrup (or all of the above).
INGREDIENTS
DIRECTIONS
*Coconut oil should be warm, but not hot enough to scramble the eggs.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes
Accommodates: PHASE 1
These are my most favorite grain free pancakes! They are so moist and have such great flavor. Serve them up with fresh cut bananas, berries, peanut butter or maple syrup (or all of the above).
INGREDIENTS
- 1 cup pecans
- 2 banana
- 4 eggs
- 2 Tbsp coconut oil, melted *
- 4 Tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
DIRECTIONS
- Preheat a griddle for 275 degrees.
- In a powerful blender, process the pecans for about 10 seconds or until almost powdery, some fine chunks are okay.
- In a medium glass bowl mash the banana, then add the eggs and coconut oil. Mix until smooth. Add in the fine pecans, coconut flour, cinnamon and baking soda. Mix until thoroughly combined.
- Using a 1/4 measuring cup, drop batter onto the hot griddle, spread to a 3 inch width, and cook for about 7 minutes on the first side or until pancakes are solid enough to flip with a spatula. Cook an additional 3 minutes on the second side.
- Serve hot and garnish as desired.
- Makes 12, 3 inch pancakes.
*Coconut oil should be warm, but not hot enough to scramble the eggs.