From our family kitchen
Coconut Flour and Banana Pancakes
Published
Preparation Time: 5 minutes plus 10 minutes resting time
Cooking Time: Approximately 5 minutes
Serves: 4
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian
Ingredients
- 30g Coconut Flour
- 4 medium eggs
- 1 small (about 60g) ripe banana
- 120ml Coconut Milk or plant based milk of choice
- 2 tsp. Lucy Bee Coconut Oil, for frying
Method
- Sift Coconut Flour into a blender bowl/jug, add all other ingredients (except Lucy Bee Coconut Oil) and blitz together, then leave to stand for 5 to 10 minutes. If the mixture is too thick, add more Coconut Milk.
- In a frying pan, heat Lucy Bee 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 favourite topping.
- Tip: Don’t have the heat too high otherwise your pancakes may burn).
Our Chia Chai Blueberry Jam works perfectly on top, recipe here.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story