Banana Blueberry Pancakes
eatoplan
December 10, 2024
These Banana Blueberry Pancakes are a naturally sweet and fluffy breakfast treat, packed with the goodness of ripe bananas and juicy blueberries. Made with coconut flour, they’re light yet satisfying, with a subtle hint of cinnamon for warmth.
Perfect for a cozy morning, these pancakes are deliciously golden on the outside and bursting with fruit in every bite. Serve them with a drizzle of maple syrup or a dollop of yogurt for an extra indulgent touch!
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Ingredients:
Adjust Servings
| 4 eggs whole, (or 8 egg yolks if you have a Hystamine or egg white intolerance) | |
| 0.5cup water | |
| 0.25cup liquid coconut oil (melt solid coconut oil in small sauce pan if needed) | |
| 0.33333334cup coconut flour sifted | |
| 1teaspoon cream of tartar | |
| 0.5teaspoon ground cinnamon | |
| 4 bananas mashed, (or 3 plantains) | |
| 1cup blueberries frozen, organic |
Directions
1.
Prepare the Batter
1. Beat the eggs for 1 minute in a mixing bowl. | 2. Add water, oil, and coconut flour to the eggs. Whisk until fully combined, then let the mixture sit for 5 minutes to allow the coconut flour to absorb and expand. | 3. Stir in baking powder, cinnamon, and mashed bananas. Whisk until smooth. | 4. Gently fold in the blueberries with a spatula.
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2.
Cook the Pancakes
1. Heat a skillet over medium to low heat and add your choice of oil, butter, or a combination of both. | 2. Scoop 1/2 cup of batter for each pancake onto the skillet. | 3. Cook for about 5 minutes on one side, until bubbles form and the edges set. | 4. Flip the pancakes and cook the other side until golden brown. Repeat until all the batter is used, yielding about 8 pancakes.
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3.
Serve
Stack the pancakes on a plate and drizzle with maple syrup. Enjoy your fluffy, fruit-filled breakfast!
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