Gluten-Free Banana and Coconut Pancakes
Light and fluffy gluten-free pancakes with the tropical flavors of banana and coconut. Perfect with a drizzle of maple syrup or fresh fruit.
Ingredients
- 2 medium Ripe Bananas
- 0.5 cup Coconut Flour
- 0.25 cup Tapioca Starch
- 2 large Eggs
- 0.5 cup Coconut Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 1 tablespoon Coconut Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, mash the bananas until smooth.
- 2Add the coconut flour, tapioca starch, eggs, coconut milk, vanilla extract, baking powder, and salt to the mashed bananas. Whisk until well combined.
- 3Heat coconut oil in a non-stick skillet or griddle over medium heat.
- 4Pour 1/4 cup of batter onto the hot skillet for each pancake.
- 5Cook for 2-3 minutes per side, or until golden brown and cooked through.
- 6Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or shredded coconut.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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