Banana-Coconut Pancakes

pancackes

For some reason I am completely and hopelessly unable to sleep in.  I’ve spent years thinking that I must possess some genetic mutation that explains this bizarre anomaly. Whether I climb into bed at 9 PM or 2 AM, as consistent as a Swiss train schedule, my eyes pop open at 6:45 in the morning. Recently I came to the realization that rather than being a sign of abnormality this may merely be a reflection of my obsession with breakfast.

When breakfast comes in the form of these Vegan Banana-Coconut Pancakes it’s hard not to bound out of bed. Particularly if you’re lucky enough to live with someone who programmed the coffee maker.

 

Banana-Coconut Pancakes (Gluten-Free, Dairy-Free, Egg-Free, Corn-Free)

Prep Time: 10 minutes

Cook Time: 20 minutes

Banana-Coconut Pancakes (Gluten-Free, Dairy-Free, Egg-Free, Corn-Free)

Notes: Feel free to use sorghum or brown rice flour instead of the millet flour (or a combination of these). Brown rice flour will offer the mildest flavor profile if you are new to gluten-free flours. If you don't have ground flax, almond meal/flour will work too. There is no xanthan or guar gum in this recipe, but the ground flax makes the batter a bit elastic so spread the pancakes with the back of a spoon after pouring onto the skillet.

Ingredients

Instructions

  • Place all dry ingredients (tapioca starch, millet flour, flax, coconut flour, baking powder, and sea salt) into a medium mixing bowl. Stir briefly with a whisk to incorporate.
  • Add the wet ingredients (agave, banana, coconut milk, water and vanilla) and mix thoroughly for a minute or two or until smooth. Set aside for 5 minutes and heat a skillet on medium-high.
  • When the skillet is hot, grease it with your oil of choice (I use coconut oil). Spoon or scoop pancakes 1/4 cup of batter at a time onto the skillet. You may need to use a spoon or heat-proof spatula to spread the batter into circles as it will be somewhat elastic.
  • Cook for 2-3 minutes and flip when the edges are just beginning to dry a bit (mine also looked like they were just beginning to dimple). Adjust heat down to medium if necessary. Peek at the underside with a thin spatula and flip when deep golden brown. Cook the remaining side for 1-2 additional minutes. These pancakes will turn a darker color than traditional pancakes, but this adds to the complex, caramel-like flavor....just be careful that they don't burn.
  • Serve warm with sliced bananas, shredded coconut and maple syrup.
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22 thoughts on “Banana-Coconut Pancakes

  1. Yum!

    Btw, I wish I had your timer.. I’d LOVE to wake up at 6.45 every morning.

    Actually for a good 5 months after moving to Australia I woke up at 8.20 every single morning. My greatest deviation was 8.23.. It was bizarre to say the least. A trip to NZ cured me. The time zones got mixed up and the magic spell took a fall.

  2. Egg free and daily free too! Amazing! I wish I can wake up early to make pancakes! We eat pancakes or waffles on weekends but by the time kids are super hungry I have to start preparing.. what a mom am I?! It’s wonderful that your children get to eat delicious pancakes since you wake up early enough! ;)

    • We could definitely hang out! I LOVE pancakes for dinner and I’ve had these for dinner twice in the last month! I’m really happy to hear that your son liked them too. That’s always a bonus.

    • Hi Hannah, In general I do not post recipes with soy in the ingredients. I have never been able to tolerate it and my son originally had a soy allergy (which he outgrew) so I don’t create recipes with it for those reasons. Thanks for stopping by!

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