Coconut & Banana Pancakes
Coconut & Banana Pancakes
Gluten-Free, Dairy-Free
Ingredients:
2 cups all-purpose gluten-free flour blend*
2 tsp baking powder
½ tsp each ground cinnamon and sea salt
1 can (14 oz/398 mL) coconut milk (light or regular)
1½ cups mashed super-ripe bananas
2 eggs
2 tbsp pure maple syrup
½ tsp vanilla
Directions:
* You can use 1-1/3 cups all-purpose flour plus 2/3 cup whole wheat flour instead of the gluten-free flour blend.
Preheat electric griddle to medium-high heat.
In a large bowl, combine flour blend, baking powder, cinnamon and salt. Mix well.
In a medium bowl, whisk together coconut milk, bananas (super-ripe, right?), eggs, maple syrup and vanilla until well blended. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.
Lightly oil griddle or spray with cooking spray. For each pancake, spoon about 1/3 cup batter onto griddle and spread to make a 4-inch circle. Cook until undersides are lightly browned, about 2 minutes. Flip pancakes over and continue to cook for 2 to 3 more minutes. Top warm pancakes with additional maple syrup, if desired.
Makes 10 large pancakes
Per pancake: 227 calories, 7.2 g total fat (5.6 g saturated fat), 4 g protein, 36 g carbohydrate (3.1 g fibre, 7.8 g sugars), 37 mg cholesterol, 195 mg sodium
YUM: If dairy isn’t a problem and you don’t care for coconut milk, use buttermilk. Add ½ tsp baking soda to the dry ingredients.
YUMMER: Top with sliced bananas and toasted coconut (pictured) for a splurge-worthy treat.
Tags: banana, coconut, dairy free, gluten free, pancakes
Almost Done!
Please confirm the information below before signing up.
{* #socialRegistrationForm *} {* socialRegistration_firstName *} {* socialRegistration_lastName *} {* socialRegistration_emailAddress *} {* socialRegistration_displayName *} By clicking "Create Account", I confirm that I have read and understood each of the website terms of service and privacy policy and that I agree to be bound by them.