I am a huge proponent of simple healthy recipes made with minimal ingredients. When it comes to pancakes, I turn to bananas and coconut flour when I am looking to create a sweet and cake-like consistency. These certainly fit the bill.
Coconut flour is unique in that it requires much more liquid than other traditionally used flours. One egg is enough to seal the deal in this recipe, acting as an emulsifier to bind all the ingredients together. Coconut flour is a high fiber, gluten free flour alternative to refined or whole wheat.
Nutrition:
Coconut flour: This high fiber flour adds natural sweetness to any recipe. Its high fiber and protein content are what make this flour unique from its counterparts.
Banana: Nature’s sweetener, bananas are a great natural addition to baked good for texture and flavor. Though bananas are starchier than most fruits, they boast vitamins B6 and potassium involved in metabolizing food into energy and replenishing our electrolyte stores after a tough workout.
This recipe is exclusively from the NUTRITION BY MIA: GO-TO RECIPE E-BOOK. This week I am selling it at a discounted price to all Nutrition By Mia subscribers! Hope you enjoy!
- 1 banana
- 1 egg
- 2 tbsp coconut flour
- 1 tbsp unsweetened coconut flakes
- In a medium bowl, beat 1 egg, add 1/2 banana (mashed) and coconut flour. Mix thoroughly until a thick mixture has formed.
- Divide batter in half and pour onto a non-stick pan on medium heat.
- Cook the pancakes on both sides fro 1-2 minutes.
- Top with half a sliced banana and coconut flakes.
