Coconut Banana Pancakes With Bacon And Berries

Name: Coconut Banana Pancakes With Bacon And Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the pancakes; 1 1/2 mashed overripe bananas; 4 eggs; 1 teaspoon vanilla extract; 1/8 - 1/4 cups water or vanilla almond milk; 1/3 cup coconut flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 tablespoon coconut oil (for cooking); for the toppings:; 1 cup mixed berries (fresh or frozen); 1 tablespoon honey; 1 tablespoon lemon juice; 1 tablespoon champagne vinegar; 4 slices bacon

Servings: persons

for the pancakes
1 1/2 mashed overripe bananas
4 eggs
1 teaspoon vanilla extract
1/8 - 1/4 cups water or vanilla almond milk
1/3 cup coconut flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon coconut oil (for cooking)
for the toppings:
1 cup mixed berries (fresh or frozen)
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon champagne vinegar
4 slices bacon

1
Preheat oven to 400 degrees. Place bacon on a foil lined baking sheet and pop into the oven for about 15 minutes, until crisp. Remove from oven and place on a paper towel. Set aside until pancakes are ready.
2
As bacon cooks make the berries and pancake batter. For the berries, place berries, honey, lemon juice and champagne vinegar in a small sauce pan over low heat. Let slowly cook down until everything else is ready. It will get runny and soft, like a sauce.
3
Now for the pancakes. Make the batter. In 1 medium bowl whisk together eggs, mashed bananas, vanilla and water or almond milk. In a separate medium bowl combine coconut flour, baking powder and salt. Slowly add the wet ingredients to the dry ingredients and mix only to combine. Don't over mix.
4
Heat a griddle or pan over medium to medium low heat and add coconut oil. Add pancake batter using a 1/4 cup. Cook for 3 minutes on one side, flip and cook for another 3 on the other. Watch to make sure they don't burn! Work in batches if necessary.
5
Serve pancakes with berry sauce and crumbled bacon. Enjoy this gluten free, refined sugar free breakfast or brunch one of these weekends.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: for the pancakes, 1 1/2 mashed overripe bananas, 4 eggs, 1 teaspoon vanilla extract, and more.

Yes, Coconut Banana Pancakes With Bacon And Berries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!