Coconut Flour Banana Pancakes
Light, fluffy, and naturally sweet, these coconut flour banana pancakes are the perfect guilt-free breakfast. Gluten-free, dairy-free, and packed with nutrients, they keep you energized all morning. Top them with agave, dark chocolate, or chia seeds for a delicious start to your day—no regrets, just wholesome goodness.
Ingredients:
- 1/2 banana (or 1/3 cup banana powder)
- 2 eggs
- 1/4 cup coconut flour
- 1/2 cup unsweetened coconut milk (or 1 tbsp coconut milk powder mixed with 1/2 cup water)
- 1 tsp mct oil
- 1 scoop collagen powder
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of sea salt
- 1 tbsp monk fruit sweetener
- 1/2 tsp coconut oil
Optional Toppings:
- Agave & maple syrup
- Chocolate syrup
- Honey
- Chocolate chips
- Dried berries
- Shredded coconut
- Chia seeds
Directions:
- Whisk the eggs in a bowl. If using a fresh banana, mash it and mix it into the eggs.
- Add coconut milk, MCT oil, vanilla extract, and monk fruit sweetener. Stir until well combined.
- In a separate bowl, whisk together the coconut flour, collagen, baking powder, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients, stirring until smooth. Let the batter rest for 2-3 minutes to thicken.
- Heat a pan over medium heat and lightly coat with coconut oil. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes, until the edges begin to set, then flip and cook for another 1-2 minutes.
- Enjoy as is, or top with dried cranberries, agave nectar, dark chocolate, or chia seeds.
