Gluten free pancakes Recipe

Name: Gluten free pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large banana (ripe); 4 medium eggs; 3 tbsp coconut flour; 1/2 tbsp ground dried coconut; 1/2 tbsp ground cinnamon; 1/2 tsp baking powder; 1/3 cup blueberries; 1/3 cup raspberries; 1/3 cup strawberries; 1/3 cup fresh cherries; 1/3 cup honey; 1/3 cup water

Servings: persons

1 large banana (ripe)
4 medium eggs
3 tbsp coconut flour
1/2 tbsp ground dried coconut
1/2 tbsp ground cinnamon
1/2 tsp baking powder
1/3 cup blueberries
1/3 cup raspberries
1/3 cup strawberries
1/3 cup fresh cherries
1/3 cup honey
1/3 cup water

1
Add all the topping ingredients to a small pan and let it boil until the desired consistency.
2
Reserve
3
Smash the ripe banana to get a banana paste.
4
In a separate bowl beat the eggs well.
5
Add the banana, the coconut flour dried coconut and ground cinnamon to the eggs.
6
At the end add the baking powder and mix well.
7
Heat and grease a skillet and bake about one scoop of the pancake mix at a time.
8
This recipe should be good for about 6 pancakes.
9
When the pancakes are ready serve them with the berries topping

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 large banana (ripe), 4 medium eggs, 3 tbsp coconut flour, 1/2 tbsp ground dried coconut, and more.

Yes, Gluten free pancakes 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.

Gluten free pancakes

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