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Ingredients
- Âľ cup (70g) all purpose flour
- ½ cup (65g) coconut flour
- 1 ½ tbsp. coconut sugar
- 2 ½ tsp. baking powder
- 1 tsp. salt
- 1 egg, beaten
- 1 ½ cups (300ml) coconut milk, carton
- 1 tbsp. coconut oil, melted + 1 tbsp. for cooking
- 1 tsp. vanilla extract
- 1 banana, diced
- â…” cup (55g) desiccated coconut
Prep Time:
10
Minutes
Directions
Cook Time:
25
Minutes
- Place the flours, sugar, baking powder, and salt into a mixing bowl and mix well. Add the egg, milk, coconut oil, and vanilla extract and stir together until well combined. Add in the diced banana and desiccated coconut and mix again.
- Heat ÂĽ tablespoon of oil in a non-stick pan over medium heat.
- Scoop ÂĽ cup of batter onto the hot pan and cook for 3 to 4 minutes or until bubbles start to appear. Carefully flip the pancake and continue to cook for another 2 to 3 minutes. Remove the pancake from the pan and repeat until all batter has been used.
- Serve with toppings of your choice.
Suggested toppings: (optional - not included in nutritional breakdown) ; shredded coconut, sliced bananas, maple syrup
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
