Pancakes don’t get any healthier than this. Ripe bananas, shredded coconut and eggs are the only three ingredients in this grain-free, gluten-free banana pancakes recipe. The recipe might look suspicious, but they are very easy to make, retain their shape in the skillet, and come out as fluffy as regular pancakes. I found them sweet enough to be served alone, but I’m sure they’ll be great with some warm maple syrup – a tablespoon per person is plenty.
Keep in mind that while the fat content, and the saturated fat content here is high, it’s in fact a healthy form of saturated fat, found in coconut.
- In a medium bowl, mash bananas well with a fork. Add the eggs and the coconut and use a hand whisk to whisk everything together until as smooth as possible.
- With your fingers, spread a thin layer of coconut oil (about ½ teaspoon) on the bottom of a large, 12-inch skillet. Heat over medium heat, about 4 minutes.
- Measuring ¼-cup per pancake, pour batter onto three spots on the skillet. Fry 3 minutes on the first side or until set and golden, then flip and fry 2 more minutes on the second side.
- Place ½ more teaspoon coconut oil in the skillet, brush to coat, and repeat with 3 more pancakes. Serve immediately, with or without berries and warm maple syrup.