Coconut Pancakes
Reprinted with permission from SugarDetoxMe © 2017 by Summer Rayne Oakes, Sterling Epicure. Photography by Summer Rayne Oakes.
Author: Kiersten
- 1 small banana
- 4 eggs
- ¼ cup coconut flour plus additional as needed
- ⅓ cup canned coconut milk try to use just the coconut cream
- 1 teaspoon vanilla
- 1 teaspoon carob powder
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil
- Squeeze of lemon juice
- 1 cup kefir optional
Add the banana and eggs to a blender and blend on low. Add the coconut flour, then the coconut milk, vanilla, carob powder, and cinnamon. Blend until well mixed. If the mixture is too liquid, add 1 more tablespoon of the coconut flour.
Heat the coconut oil in a skillet over low to medium heat. Slowly pour 3–4 tablespoons of the mixture into the hot skillet per pancake. Heat the pancakes until bubbles start to form, about 3 minutes, then flip them and let them brown lightly the on the other side. Squeeze a little lemon juice on top of each pancake. Serve the pancakes with kefir for added flavor.