Coconut Flour, Banana Pancakes

Servings: 8
Preparation Time: 15 minutes

Ingredients:

• 3 eggs
• 1/2 cup mashed or chopped banana
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 tablespoons honey
• 2 tablespoons coconut flour
• coconut oil

Add-ins (optional): dried blueberries, walnuts, or coconut flakes.

Directions:

Let sit for about 5 minutes. This allows the coconut flour to thicken the batter.

Pour batter onto pan or griddle (silver dollar size). Cook on the first side for about 4–6 minutes, depending on the heat level. They will begin to bubble at about 2 minutes, but don’t get impatient and flip them!

Okay, they should start to look as if the top side is nearly done cooking. You can tell it is the right time when the top takes on more of a matte look and no longer looks like raw batter. At this point they are ready to be flipped.

Recipe and photo submitted by Brittany, Fishers, IN.

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“Notato” Pancakes

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 1 large head of cauliflower, chopped and steamed
• 1–2 tablespoons fresh chives, minced
• 2 eggs
• 1/2 teaspoons garlic powder
• salt and pepper to taste
• 1–2 tablespoons coconut oil for frying

Directions:

Pat dry the steamed cauliflower to remove as much moisture as possible.

In a food processor, pulse the cauliflower into tiny pieces. Do not puree it!

In a mixing bowl, whisk the eggs, add the cauliflower, chives, garlic, salt, and pepper, and stir until combined.

Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, spoon the mixture into the pan and press down into a pancake shape. Cook until brown and pancake is holding together enough to flip and brown the other side. You may need to add more oil to the pan for the second batch of pancakes.

If your batter seems too runny, add a bit of coconut flour if you’d like. I prefer these to be flourless!

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Coconut, Mango Pancakes

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 1 1/4 cups barley flour (do not pack flour; fill cup with a spoon)
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 egg
• 1 tablespoons honey
• 3/4 cup mangoes
• 1/4 cup plus 2 tablespoons coconut oil
• 1 cup warm water

Topping ideas: honey, shredded coconut, extra mango slices

Directions:

If coconut is solid at room temperature, place it in a bowl of warm water until it liquefies.

Melt 2 tablespoons coconut oil in skillet over low heat.

Meanwhile, mix all dry ingredients in a bowl. In a separate bowl, beat egg slightly, and then mix in remaining ingredients.

Add wet ingredients to dry—MIXING ONLY UNTIL COMBINED. (If you overmix, the pancakes will be dense).

Cook pancakes until bubbles form on the surface, and then flip over. Heat until golden on each side.

Drizzle pancakes with honey. Top them with extra mango slices and shredded coconut.

Recipe and photo submitted by Lisa, Ft. Lauderdale, FL.

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