Coconut Banana Pancake Recipe (soy, dairy & grain free)

For the past two mornings I decided to do something a little bit different for breakfast. Instead of making my usual two egg omelet, I threw my two eggs into a mixing bowl along with some coconut flour and whipped up some amazing pancakes! I guess tecnically they could still be considered a protein pancakes because of the eggs! The first day I made the pancakes I used just coconut flour, eggs, banana, coconut milk, spices and topped it with 100 calorie Barney's almond butter and today I just added chia seeds and topped them with PB2 powdered peanut butter. Both were very delicious, but I think I prefer them without the chia seeds because they were a little more on the fluffy side! I think you could get really creative with these, I think I might add nuts or blueberries next time!  Enjoy and let me know what other ingredients or toppings you would add to these delicious pancakes!

xoxo - Amber

  •  Coconut Banana Pancake (soy, dairy & grain free)
    Makes 3 small pancakes - 1 serving
    • 2 whole eggs
    • 1 whole banana
    • 2 tbsp organic coconut flour
    • 1/3 cup Trader Joe's Lite Coconut Milk
    • Cinnamon & stevia to taste
    • dash of baking soda
    • extra virgin coconut oil
    • PB2 or 1 tbsp almond butter for topping

*Optional - add 1 tbsp chia seeds

Mix all ingredients together except the coconut oil and PB2/almond butter toppings. Set your stove to medium to medium-low heat, preheat frying pan. Heat will vary depending on the type of stove you are working with. I have a gas stove, so my stove top gets very hot and cooks my food very quick. Once the pan is hot, toss in a small scoop of extra virgin coconut oil to coat the pan. Pour the batter into the pan, cook pancakes for a couple minutes on both sides until golden brown brown, flipping once. Brush the top of the pancakes with coconut oil and top with either PB2 or almond butter. Bon Appétit!

xoxo - Amber

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