Coconut Flour and Banana Pancakes

Ingredients

30g Coconut Flour
4 medium eggs
1 small (about 60g) ripe banana
120ml almond milk/nut milk/coconut milk
2 tsp. Coconut Oil, for frying

Preparation Time
5 minutes plus 10 minutes resting time

Serves
4

Cooking Time
Approximately 5 minutes

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian

Method

Sift Lucy Bee Coconut Flour into a blender bowl/jug, add all other ingredients (except Coconut Oil) and blitz together, then leave to stand for 5 to 10 minutes. If the mixture is too thick, add more of your chosen milk.

In a frying pan, heat Coconut Oil over a medium heat and when hot add a tablespoon of the mixture. You can either ladle enough mixture for a large pancake or make several smaller ones, cooking 3 to 4 at a time.

When small bubbles start to appear gently turn the pancake(s) over and cook on the other side. Remove from the heat and keep warm whilst you cook the remaining pancakes.

Serve with your favorite topping.

Tip: Don’t have the heat too high otherwise your pancakes may burn).

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