-Ingredients-
Coconut oil
– 4 eggs
– 2 ripe bananas (mashed)
– 1 c almond meal/flour
– 1/4 c coconut flour
– 1 tsp baking powder
– 1 tsp pure vanilla extract
– pinch of salt
– berries for topping (optional)
-Instructions-
- Preheat non-stick pan over medium heat & add 2 tsp coconut oil.
- Combine all ingredients (except berries) in mixing bowl. Mix until smooth. Batter should be thick but pourable. If too thin, add 1-2 tbsp of coconut flour. Let batter sit for few minutes.
- Scoop about 1/4 c of batter & pour into preheated pan. Cook for about 2 minutes on each side until bottom is golden brown and edges firm. Flip gently & continue to cook for 2 more minutes.
- Repeat with remaining batter.
-Tips for the perfect pancake-
*Separate egg whites & beat separately before adding remaining ingredients for light & fluffy pancakes.
*Allow batter to rest for couple of minutes before cooking for better texture.
*Cook over medium heat to avoid burning.
*Don’t overcrowd the pan.
*Use lg silicone spatula to flip so they don’t break.
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