Gluten-Free Banana-Coconut Pancakes

1. 1

   In a medium bowl, beat the eggs with the banana, water and vanilla.

2. 2

   In another medium bowl, whisk the coconut flour with the baking powder and salt.

3. 3

   Whisk in the egg mixture until incorporated.

4. 4

   Heat a griddle or large nonstick skillet and grease with coconut oil.

5. 5

   For each pancake, scoop 3-tablespoon mounds of batter onto the griddle and cook over moderate heat until golden on the bottom and bubbles just appear on the surface, about 3 minutes.

6. 6

   Flip and cook until risen and firm, about 3 minutes longer.

7. 7

   Repeat with the remaining batter.

8. 8

   Transfer the pancakes to plates and top with maple syrup, berries, bacon and almonds; serve right away.

No nutritional information available.

No additional tips available.