Recipe Gluten-Free and Egg-Free Coconut Flour Pancakes - All Recipes for Cooking

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Ingredients

¾ teaspoon coconut flour ⅛ teaspoon salt ⅛ teaspoon baking powder ⅛ teaspoon baking soda ¼ cup coconut milk ½ banana, mashed ¾ teaspoon xanthan gum 2 teaspoons bacon drippings, or to taste

Nutrition Info

142.5 calories carbohydrate: 11 g cholesterol: 4.7 mg fat: 11.2 g fiber: 4 g protein: 1.1 g saturatedFat: 7.4 g servingSize: - sodium: 309.6 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Directions

Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth, add to flour mixture and stir until there are no clumps.
Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.

Recipe Yield

2 pancakes

Recipe Note

Coconut and banana pancakes are good for a summer breakfast.

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