Description
Whole30 banana pancakes deliver a nutritious breakfast option for health-conscious eaters. Coconut flour and ripe bananas combine to create a delightful morning meal you’ll enjoy without guilt.
Ingredients
Scale
- 2 large eggs
- 2 ripe bananas
- 1/3 cup (80 ml) coconut flour
- 1 tsp (5 g) baking powder
- 1 pinch salt
Instructions
- Transform ripe bananas into a smooth puree using a fork or potato masher, ensuring a creamy consistency without lumps.
- Introduce eggs to the banana mixture, vigorously whisking to create a uniform, well-integrated batter.
- Sprinkle coconut flour, baking powder, and salt into the wet ingredients, gently folding until the dry elements are completely absorbed with no powdery patches.
- Prepare a non-stick skillet over medium heat (around 350°F), applying a light sheen of cooking oil if the surface seems dry.
- Ladle approximately 1/4 cup of batter for each pancake, allowing it to spread naturally in the pan.
- Monitor the pancake surface for emerging bubbles, which typically appear within 2-3 minutes, indicating it’s time to flip.
- Carefully turn each pancake and cook the opposite side for an additional 1-2 minutes until achieving a golden-brown exterior.
- Transfer the finished pancakes to a serving plate, presenting them while warm and inviting complementary toppings for individual preference.
Notes
- Banana ripeness matters most for natural sweetness and optimal pancake texture, so choose thoroughly speckled, soft bananas.
- Whisking eggs thoroughly prevents clumpy batter and ensures smooth, consistent pancake structure.
- Use a spatula with thin, flexible edges to flip pancakes gently without breaking delicate surfaces.
- These pancakes work perfectly for meal prepping; store cooled pancakes in refrigerator for 3-4 days or freeze between parchment paper layers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 14 g
- Protein: 9 g
- Cholesterol: 185 mg