Blender Banana Pancakes
These moist and fluffy pancakes feature ripe bananas and fibre-rich coconut flour but taste surprisingly authentic when panfried in a greased skillet. With two whole eggs per serving, these pancakes are loaded with protein, which will help balance your blood sugar if you choose to enjoy them with a splash of pure maple syrup. Keep in mind that the ripeness of your bananas will determine how sweet your pancakes are, so for sweeter pancakes with a stronger banana flavour, use bananas with lots of brown spots on their skin, and use bananas with less spots for a more neutral flavour.
- 2 ripe bananas, mashed (about 1 cup)
- 4 eggs
- 5 level tbsp coconut flour
- ½ tsp baking soda
- ½ tsp vanilla extract
- Pinch of sea salt
- Coconut oil or butter, for panfrying
- Maple syrup, for serving (optional)
1. Combine the bananas, eggs, coconut flour, baking soda, vanilla, and salt in a high-speed blender and blend until completely smooth.
2. Melt the coconut oil in a skillet over medium heat and pour the batter into the hot skillet, using about ¼ cup of batter for each pancake. Use the measuring cup or the back of a spoon to spread out the batter a bit, creating a pancake approximately 4 inches in diameter.
3. Cook for 4 to 5 minutes, until the edges are firm, then flip and cook for another 2 to 3 minutes, until the pancake is cooked through. Repeat with the remaining batter, then serve warm with maple syrup.
NOTE: This recipe can easily be doubled or tripled to accommodate the number of people in your household.
TIP: make it dairy-free Use coconut oil instead of butter for panfrying.
Watch how to make the pancakes below: