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This pancake recipe is different then my Almond Cherry Pancakes. I love that recipe, but I love this one even more. These are the closest to regular pancakes I have made while making them grain-free. They are fluffy and delicious!
Banana Pancakes
Makes 5 small pancakes
Ingredients: banana, eggs, coconut flour, almond flour, coconut oil/ghee or butter
Blend together:
• 1/2 of a large banana
• 2 eggs
• 2 Tbsp almond flour
• 1 Tbsp coconut flour
In a large skillet, cook in a mixture of coconut oil/butter on medium for 2-4 minutes on each side. Then top w/ fruit, honey, maple syrup or however you like your pancakes! The pancakes pictured above are topped with a homemade blueberry sauce.
Simple Blueberry Sauce
Makes 1/2 a cup
Ingredients: Blueberries, water, and stevia
In a small pan heat over medium:
• 1/2 cup frozen blueberries
Cook covered until blueberries are completely thawed out, approx. 3-5 minutes. Then place in a blender. Add enough water to allow blueberries to blend. Sometimes you won't need to add any. Don't blend too much, just enough so there are not large chunks Then pour the bluberry mixture back into the pan and turn the heat up high and bring to boil. Boil until mixture is thickened, around 5 minutes. It all depends how much water there is. {Optional: add a few drops of stevia or any other kind of sweetener}.
Then layer pancakes w/ the berry goodness and enjoy!
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