PALEO COCONUT BANANA PANCAKES
- Mash the bananas with a fork until no lumps remain. Beat in the eggs with the fork, then add the coconut flour and baking powder, mix until you have a smooth batter.
- Heat a large non stick frying pan over a medium to low heat, add 1 teaspoon of coconut oil or butter to the pan.
- Drop 2 tbs spoonfuls of batter onto the hot frying pan. Cook for 2 minutes, flip the pancakes over and cook for a further 1-2 minutes.
- Top with fresh fruits and Coconut Nectar ( a delicious natural sweetener similar to maple syrup or honey) or natural maple syrup and enjoy.
You’ll get best results with this recipe if you use ripe bananas: go for the ones that already have brown spots they have a sweeter flavour and are easier to mash. For this particular recipe you’ll also find it easier to make smaller pancakes so they don't break when you flip them.