Description
These Whole30 Banana Pancakes offer a delicious and healthy breakfast option that is grain-free, gluten-free, and perfect for those following the Whole30 lifestyle. Made with ripe bananas, eggs, and coconut flour, they are naturally sweet, fluffy, and easy to prepare in under 20 minutes.
Ingredients
Scale
Banana Pancakes
- 2 ripe bananas
- 2 large eggs
- 1/3 cup coconut flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Mash the Bananas: In a mixing bowl, thoroughly mash the ripe bananas until smooth and creamy with no large lumps.
- Combine with Eggs: Add the eggs to the mashed bananas and whisk together until the mixture is fully blended and uniform in texture.
- Add Dry Ingredients: Stir in the coconut flour, baking powder, and a pinch of salt. Mix until the batter is well combined and no dry spots remain.
- Preheat Skillet: Heat a non-stick skillet over medium heat. If necessary, lightly grease the skillet with a small amount of oil or cooking spray to prevent sticking.
- Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook each pancake for about 3 minutes or until bubbles form on the surface. Carefully flip and cook for an additional 2 minutes until both sides are golden brown and the pancakes are cooked through.
- Serve: Remove pancakes from the skillet and serve warm with your favorite Whole30-compliant toppings such as fresh berries, nut butter, or coconut cream.
Notes
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- If the batter is too thick, add a splash of almond milk to thin it out slightly.
- Ensure the skillet is properly heated to avoid sticking and ensure even cooking.
- These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm gently in a skillet or toaster oven to maintain their texture.
