Coconut banana pancakes

Coconut Banana Pancakes (Gluten and Dairy-free)

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Here’s a weekend breakfast treat. Invite your gluten-free and wheat-eating friends over. I’ve seen lots of people gobble these down!

Coconut Banana Pancakes (Gluten and Dairy-free)

Ingredients

4 eggs
¾ cup almond milk
2 tsp vanilla
2 ripe bananas
1 tbsp avocado or coconut oil

½ cup almond flour
¼ cup gluten-free flour (I enjoy buckwheat, teff, and mesquite)
1 tbsp flax powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼-1/2 tsp cinnamon (optional)
1/8 tsp nutmeg (optional)

 

Directions

  1. Mix the wet ingredients together until blended. There will still be some chunks of banana.
  2. Mix the dry ingredients together in a separate bowl.
  3. Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix.
  4. Heat up a griddle. Add a tsp of coconut oil.
  5. Ladle 1/4 cup of batter onto the griddle. Cook on first side until bubbles form on the top. Flip and cook until lightly browned. Repeat with the rest of the batter.

Note: The coconut flour browns quickly. so adjust the heat accordingly. Don’t let the outside brown before the inside is cooked.

 

Serve with blueberry jam or maple syrup.

Heather Tick M.D.

Heather Tick M.D.

Using both the data of modern science and the time-proven traditions of complementary medicine, Dr. Heather Tick M.D. has helped tens of thousands of patients reach their peak levels of health. For over twenty years Dr. Tick has dedicated herself to researching evidence-based holistic treatments for pain and inflammation. A multiple-book author, including the highly acclaimed Holistic Pain Relief - An In-Depth Guide to Managing Chronic Pain, Dr. Tick empowers her patients to live free of pain and full of life. She is the first holder of the prestigious Gunn-Loke Endowed Professorship of Integrative Pain Medicine at the University of Washington and a Clinical Associate Professor at the University of Washington in the departments of Family Medicine and Anesthesiology & Pain Medicine.

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