No-Fuss Coconut Flour Pancakes – a delicious recipe with Banana, u00bc, Cardamom, Salt, Eggs, Soy Milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Peel and mash the banana in a bowl. Add the coconut flour, cardamom, salt and eggs and start whisking away. You can keep using the fork for this. Now slowly add the milk and keep whisking until all lumps in the batter are dissolved.
2
Heat up some fat (butter or coconut oil are ideal), and make sure it's spread evenly in the pan. Pour in half of the batter. Best is to pop a lid on and let the pancake cook for about 3-4 minutes on low to middle heat.
3
Time to flip! A spatula is easiest. Let the other side cook for a minute or two. Then have a peek at the underside using the spatula. When it's nice and brown, your lovely coconut pancake is ready.
4
I recommend serving the pancake with blueberries. The options are endless. Que aproveche!
140
kcal
Calories
6
g
Fat
13
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 Banana, 1/4 cups Coconut Flour, 1/2 teaspoons Cardamom, 1 pinch Salt, and more.
Yes, No-Fuss Coconut Flour 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.
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