Adapted from Against All Grain's Grain-Free Pancakes recipe.
I follow Against All Grain (Danielle Walker) on facebook and she posts all kinds of awesome recipes. I happened to come across this one today before we had eaten, and I had all the ingredients on hand (love when that happens!) So I whipped up a batch of banana pancakes and they were AMAZING! Chad wants me to make a syrup out of melted butter and honey next time, but I thought they were perfect without it.
SERVES: 8-10 small pancakes
- 3 large eggs, at room temperature
- ¼ cup non dairy milk (like coconut or almond. I actually used heavy cream instead.)
- 1 teaspoon vanilla
- 1 teaspoon honey
- 2 tablespoons coconut flour
- ⅓ cup blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt (I omitted the salt because I used salted butter as the oil in my pan.)
- 1 overly ripe banana (brown spots are the best!)
- ¼ cup chocolate chips (optional)
- Butter or coconut oil for the pan
Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top if using.
Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
Keep hot in a warm oven until you are done making the remainder of the pancakes. These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.