Categories: Paleo
Ingredients
- 3 large eggs, at room temperature
- 1/4 cup non dairy milk (I use coconut or almond)
- 1 teaspoon vanilla
- 1 teaspoon honey
- 2 tablespoons coconut flour
- ⅓ cup blanched almond flour (Honeyville or Digestive Wellness works best)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 overly ripe banana (brown spots are the best!)
- 1/4 cup chocolate chips (we use Enjoy Life – omit for SCD)
- Butter or coconut oil for the pan
Directions
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Instructions
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Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
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Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
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Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
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Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
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Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.
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Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
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Keep hot in a warm oven until you are done making the remainder of the pancakes.
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These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.